Hoppin John's Lowcountry Cooking

Hoppin John's Lowcountry Cooking

by John Martin Taylor
     
 

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At rural oyster roasts and barbecues, in fancy Charleston restaurants and renovated townhouses, and on the pages of national magazines, the luxuriant cooking of the Carolina coast, known as the Lowcountry, has made a dramatic reappearance. This is the book that launched the culinary revival. John Martin Taylor, who grew up casting shrimp nets off Hilton Head Island

Overview

At rural oyster roasts and barbecues, in fancy Charleston restaurants and renovated townhouses, and on the pages of national magazines, the luxuriant cooking of the Carolina coast, known as the Lowcountry, has made a dramatic reappearance. This is the book that launched the culinary revival. John Martin Taylor, who grew up casting shrimp nets off Hilton Head Island, has collected a wealth of traditional and contemporary recipes that represent the region's best, from She-Crab Soup and Sweet Potato Pie to Shrimp and Grits and Sweet Watermelon Pickles. The result is a lyrical American cookbook and a travelogue to a unique way of life.

Editorial Reviews

From the Publisher
"A treasure to delight all cooks."—Pat Conroy, author of THE PRINCE OF TIDES

"No man deserves more credit for Charleston's cooking resurgence." Gourmet

"The best regional cookbook in many years." Vogue

Product Details

ISBN-13:
9780618048458
Publisher:
Houghton Mifflin Harcourt
Publication date:
04/08/2000
Edition description:
None
Pages:
362
Product dimensions:
0.81(w) x 9.00(h) x 6.00(d)

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