Party Receipts from the Charleston Junior League [NOOK Book]

Overview

The third Charleston Junior League cookbook reveals more secrets of the city's legendary hospitality.

Charleston, South Carolina, parties are legendary--and so is the food served. Editor Linda Glick Conway has selected 300 recipes from the hostesses traditionally responsible for that food, the members of the Junior League. Featuring the ingredients abundant in the Carolina low country, especially seafood, here is everything you need...

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Party Receipts from the Charleston Junior League

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Overview

The third Charleston Junior League cookbook reveals more secrets of the city's legendary hospitality.

Charleston, South Carolina, parties are legendary--and so is the food served. Editor Linda Glick Conway has selected 300 recipes from the hostesses traditionally responsible for that food, the members of the Junior League. Featuring the ingredients abundant in the Carolina low country, especially seafood, here is everything you need to throw a great party. Illustrations throughout.

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
Entertaining, whether a formal sit-down dinner or a backyard barbecue, has long been a mainstay of Southern life, and so it's only right that the members of the Charleston Junior League should have assembled this collection of their favorite party recipes. The recipes are simple, and the majority use readily available ingredients. Readers will find something to suit just about every kind of occasion, from a football tailgate to a fancy supper. No matter what style of entertaining readers may enjoy, this book provides some delicious offerings. The bulk of the recipes lean toward savories and hors d'oeuvres for buffet-style get-togethers. These recipes are perfect for busy working couples or for others who prefer a scaled-back form of entertaining. The recipes are also well suited to less experienced cooks, and are illustrated with quotes and comments about life in Charleston, including the history of the term ``receipts.'' The contributors give much advice about party planning, and readers should pay particular attention to the seafood chapter, which makes the most of Charleston's seacoast heritage with recipes incorporating crab meat, catfish and shrimp. Nov.
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Product Details

  • ISBN-13: 9781565128101
  • Publisher: Algonquin Books of Chapel Hill
  • Publication date: 1/10/1993
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 250
  • Sales rank: 898,455
  • File size: 6 MB

Meet the Author

Linda Glick Conway, for many years a cookbook editor at Houghton Mifflin Company, is the author of The New Carry-Out Cuisine (with Phyllis Meras) and Café Cuisine and editor of The Culinary Institute of America's The New Professional Chef. A native of Cincinnati, Ohio, she now lives with her husband in Massachusetts.
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Customer Reviews

Average Rating 4.5
( 3 )
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Sort by: Showing all of 3 Customer Reviews
  • Anonymous

    Posted February 24, 2003

    Outstanding

    A wide variety of outstanding "receipts" from elegant to casual. A collection of recipes that allows the hostess [or host] to theme a party or go eclectic. This book has the original party mix that includes Cheerios. Enjoy!!!

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted April 13, 2010

    No text was provided for this review.

  • Anonymous

    Posted November 8, 2008

    No text was provided for this review.

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