Customer Reviews

Charleston Receipts

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4 star:		(1)
3 star:		(0)
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1 star:		(2)

 

 

Anytime you can find a cookbook that has been reprinted as many times as this one, you know that you have found something special. As diverse as the city itself, CHARLESTON RECEIPTS has a unique blend of regional recipes, kitchen hints and ideas, and practical shortcuts. The offerings range from the everyday (Turkey Tetrazzini) to the sublime (Hampton Polonaise...a luscious cake from 1865).This cookbook has been handed down from one good cook to another since 1950, and with good reason. It is well suited for the modern cook as well as the kitchen veteran.

Charleston, SC has always been known for her gracious hospitality and her wonderful food. The women of Charleston have been entertaining for over 300 years, and Charleston Receipts by the Junior League of Charleston is celebrating its 59th year. Although I'm not sure why Charlestonians call receipes "receipts," I do know that this cookbook is a true classic.

Charleston Receipts was originally published as a fund-raiser by the Junior League for a mere $150 investment. It contains 750 recipes and has seen few changes over the years (although they're now being made out of recycled paper). The book I bought is from the 33rd printing and by my calculations, over 807,000 books have been published. This is America's oldest Junior League cookbook still in print. The profits from Charleston Receipts have been used to support a wide variety of charitable activities.

What makes Charleston Receipts such a classic are the low country recipes. Some have been passed down through centuries and they come from many of the most influential names in Charleston history including Ravenel, Legare, Frost, Laurens, Jenkins, Alston, Maybank, Pringle, and Whaley. Check out the Charleston specialties like benne wafers, she-crab soup, and anything that includes shrimp, oysters or rice. Sometimes the recipes will include a little history as well. The recipe for Regent's Punch is from Lewisfield Plantation in 1783. This book is also filled with sketches, verses, a conversion chart, equivalents, helpful cooking hints and menu suggestions.

Many local writers refer to Charleston Receipts in their own books, the latest being Pat Conroy in South of Broad. After finally purchasing a copy for myself, I can see why this has become such a gem.

This book if so filled with wonderful southern style recipes. The fact that this book has been around for 50 years and is still a great seller- testifies for itself!

Charleston Receipts is a classic! I received my own copy as a wedding shower gift...my mom wrote notes next to all of her favorite recipes and those of her mother. Shrimp Paste is a Charleston classic. Breakfast shrimp - great with grits! The Chicken Tetrazzini freezes well. New Year's Day wouldn't be complete without Hopping John. In addition, the Gullah verses (and their translations) and the sketches, watercolors and prints of the Lowcountry are a treat to look at while your recipes are cooking.

A truly great cookbook that is as much fun to read as it is to cook with. The way Southern cooking was done for so many generations. There isn't another cookbook available that has these fabulous recipes that have been handed down through family for so many generations. Don't hesitate to try the Breakfast Shrimp (better known today as Shrimp and Grits). You will love this book!!

Charleston Receipts remains the stuff of legend. In my native South Carolina it has always been the Bible of genteel Southern cooking and a must have for entertaining and gracious living.

The recipes in this book provide a link between our modern world, mid 20th century America and our Colonial past. Many of them date back almost two centuries being adapted by each generation to fit their modern needs and conveniences.

The Benne Wafer recipes are legendary since they date to the earliest days of the colony of Carolina. The mixture and influence of African culture shines through in this most Charleston of cookies. The recipe is mentioned in Pat Conroy's works on more than one occasion. Likewise, the recipe for fudge can also be found referenced in his work "The Lords of Discipline."

To cook from Charleston Receipts is to connect with the best of Charleston: it's grace, it's style, it's hospitality, and it's fusion of African and English cultures.

Certainly, the book you want to have on your shelf if you are to assume the mantel of "Southern Cook."

A claaic cookbook, a must-have for any Charleston low country food lover! I lost my original cookbook when I moved and had to order another one...

I adore this cookbook PACKED with loads of tried and true southern recipes! It's amazing and filled with history!!! I've read through most of the book ... getting very hungry as I do!! I have yet to try any due to physical constraints however, I've stuck post-it's on the particular pages to try first!! I'm SURE they'll be delicious!!

This is more than just a cookbook, it is a look back into a different era through the lens of Southern cooking. There are some great (albeit complicated) drinks recipes.

I purchased this cookbook after my guide at the Culinary Tours of Charleston recommended it as the ultimate Charleston cookbook. If you like canned cream of mushroom soup, processed cheese and dehydrated onion soup mix, this cookbook is for you. I find it hard to believe that there are no good home cooks in Charleston.