The Charleston Chef's Table: Extraordinary Recipes from the Heart of the Old South [NOOK Book]


From the best roadside dives to the finest upscale eateries, The Charleston Chef's Table opens up a new window on the Holy City, which has become a world-class culinary destination in recent years.
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The Charleston Chef's Table: Extraordinary Recipes from the Heart of the Old South

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From the best roadside dives to the finest upscale eateries, The Charleston Chef's Table opens up a new window on the Holy City, which has become a world-class culinary destination in recent years.
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Editorial Reviews

From the Publisher
Charleston has needed a cookbook devoted to its great restaurants for a long time, and now we've got one - and it's a winner. Charleston Currents, December 17, 2009....this cookbook promises to be a good addition to any Charleston-lovers bookshelf, whether they cook or not.Charleston City Paper, December 16, 2009From"Whether you happen to live in Charleston, SC, plan to visit it soon, or just like to know what's going on with Lowcountry cooking, you have to get a hold of Holly Herrick's book: The Charleston Chef's Table Cookbook - Extraordinary Recipes from the Heart of The Old South." From Charleston Magazine, January 2010:"Drawing upon a decade of experience as an area restaurant critic and a writer for publications like Gourmet and Southern Living, Herrick highlights more than 60 of her favorite eateries and shares a signature recipe from each. "I chose places that serve delicious food consistently - places with dishes I crave," she says. Through Herrick's insider prose and Christopher Brown's vibrant photographs, readers can get the scoop on joints like Basil and Jack's Cosmig Dogs and try conjuring up Baked Brownies and Bowen's Island Frogmore Stew."From The Index Journal, Wed., Dec. 23, 2009 St. Claire Donaghy writes:"It's part cookbook, part restaurant guide and part coffee table book for those who love The Holy City of Charleston. 'The Charleston Chef's Table: Extraordinary Recipes from the Heart of the Old South' is an elegant, hard-bound book, loaded with tantalizing full-color photographs and recipes from more than 60 of Charleston's top restaurants...The 208-page book highlights everything from tea rooms to chic King Street restaurants serving up iconic she-crab soup to island taverns serving up buffalo fried shrimp and roadside hot dog places."......"The Charleston Chef's Table whets the appetite with recipes intended to inspire rather than intimidate. "I didn't want people to feel daunted by the recipes," herrick said, noting those chosen help to elevate even everyday ingredients into something more." writes: “The Charleston Chef’s Table profiles of more than sixty of the city’s best restaurants and offers a signature recipe from each. From roadside dives to upscale eateries, Southern to Chinese, author Holly Herrick winnows Charleston’s 1,500 restaurants down to her top picks. Complementing the text are full-color photographs, as well as sidebars that highlight this city's 300-year history.” From The Florence Messenger, February 3, 2010By Libby Wiersema”A quick browse through the cookbook’s pages, filled with Christopher Brown’s gorgeous glossy photos of Charleston sights and dishes, reveals something unique. While Lowcountry influences are apparent throughout, there is a surprisingly distinctive array of ethnic and fusion offerings.” From The Greenville News, March 10, 2010Passion for Charleston's food culture fuels cookbookBy Staff Writer Lillia-Penso“When Holly Herrick talks about Charleston, the food writer and formally trained chef slows the pace of her words, as if to allow listeners to savor every tiny morsel of her story. By the end of the conversation you feel oddly full, and in desperate need of a trip to Charleston — or at least a good bowl of She Crab soup.”From "The Bookshelf," May, 2010By Anna Mowry "As we scanned the names and dishes that fill the pages of food writer and critic Holly Herrick’s new cookbook, The Charleston Chef’s Table, something struck us: the city of Charleston, where Herrick works and lives, boasts three back-to-back medals for Best Chef: Southeast, with Robert Stehling, Mike Lata, and Sean Brock winning in 2008, 2009, and 2010, respectively. If that streak doesn’t convince you to hightail it to the Lowcountry culinary mecca, perhaps Herrick’s book will: it profiles more than 60 of the city’s restaurants, complete with beautiful photography, appealing regional recipes, and bits of local culinary history."From, August, 2010by Adrienne Petterson "More than sixty of the city's best restaurants are profiled in this book on Charleston's eateries. Author/columnist and Cordon Bleu chef, Holly Herrick, who lives in Charleston, has put together this charmingly inviting book on the beautiful city and what it has to offer in the way of food and restaurants. Herrick says, "Restaurants were chosen for inclusion based first and foremost on the high quality of the food they consistently deliver but also for their unique personalities". Her book covers Starters; Salads; Soups; Sandwiches; Pasta; Seafood; Beef, Lamb, Pork, and More; Poultry Perch, and Just Desserts. Along with a little story of each chosen restaurant, we're given one of their recipes and are invited to "feel free to make them just as the chefs do or to modify them and make them your own".
Library Journal
Providing recipes with information on the originating restaurant, location, and owner, former restaurant critic Herrick (Southern Farmers Market Cookbook) notes special equipment (such as a glass mason jar) and includes beautiful color photographs of food, restaurants, and scenery for an armchair tour of Charleston, SC. Recipes such as House Chips with Blue Cheese Fondue are clearly written for cooks with some experience. Recommended for locals and readers who can't get enough Southern food recipes.
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Product Details

  • ISBN-13: 9780762769407
  • Publisher: Three Forks Press
  • Publication date: 12/22/2009
  • Sold by: Barnes & Noble
  • Format: eBook
  • Sales rank: 1,294,648
  • File size: 11 MB
  • Note: This product may take a few minutes to download.

Meet the Author

Holly Herrick is a Cordon Bleu-trained chef, national award-winning food writer and restaurant critic, and longtime Charleston resident and booster. After stints in Paris, Minneapolis, and Jackson Hole, Wyoming, Herrick landed in Charleston, where she worked for seven years at The Post and Courier, Charleston's only daily newspaper, before leaving to focus on her freelance career in 2006. That same year she received a First Best Place Award for Newspaper Series, Special Sections, and Special Projects from the American Association of Food Journalists. Her work has appeared in Bon Appetit, Gourmet, Southern Living, and several regional publications. Her column, Delectable Delights, appears regularly in Lowcountry Living Magazine, and her first book, The Southern Farmers Market Cookbook, will be published in June 2009 by Gibbs Smith.

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Read an Excerpt

From the Introduction This book was written to celebrate beautiful Charleston and her extraordinarily talented chefs from restaurants small and large, simple and fancy. It is intended to be as much a recipe book for cooking enthusiasts as an ode to Charleston for those who love her from afar, for those who have been lucky enough to visit, and perhaps for the luckiest of all—those who call Charleston home.

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Customer Reviews

Average Rating 3.5
( 2 )
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Sort by: Showing all of 2 Customer Reviews
  • Anonymous

    Posted August 16, 2014

    It is hard to find a recipe here, there is no index where you co

    It is hard to find a recipe here, there is no index where you could go and find a specific recipe, just an index of the restaurant names. The sample does not give you enough insite on what you will find, which is not much, in this book. It was definitely not what I was looking for, which was great recipes from Charleston. :(

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  • Anonymous

    Posted February 13, 2011

    No text was provided for this review.

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