Hoppin' John's Lowcountry Cooking

Recipes and Ruminations from Charleston and the Carolina Coastal Plain

John Martin Taylor

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The University of North Carolina Press img Link Publisher

Ratgeber / Essen & Trinken

Beschreibung

At oyster roasts and fancy cotillions, in fish camps and cutting-edge restaurants, the people of South Carolina gather to enjoy one of America's most distinctive cuisines--the delicious, inventive fare of the Lowcountry. In his classic Hoppin' John's Lowcountry Cooking, John Martin Taylor brings us 250 authentic and updated recipes for regional favorites, including shrimp and grits, she-crab soup, pickled watermelon rinds, and Frogmore stew. Taylor, who grew up casting shrimp nets in Lowcountry marshes, adds his personal experiences in bringing these dishes to the table and leads readers on a veritable treasure hunt throughout the region, giving us a delightful taste of an extraordinary way of life.

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Schlagwörter

Charleston, South Carolina, West African influences, Gullah, okra, benne, red rice, lowcountry cooking, she-crab soup, Spoleto Festival, shrimp paste, sausage biscuits, Ats Jaar or achar, the fall line, southern condiments, crab dishes, boiled peanuts, The Carolina Housewife, pilau, souse or hog’s head cheese, sweet potatoes, drinking in Charleston, piccalilli, pimiento cheese, Frogmore Stew, oyster roast, chow-chow, shrimp and grits, Huguenots, creole cuisine, field peas and cowpeas, hoppin’ john, wild American grapes