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Charleston Receipts Plastic Comb – September 1, 1995

ISBN-13: 978-0960785421 ISBN-10: 0960785426 Edition: 30th

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Product Details

  • Plastic Comb: 376 pages
  • Publisher: The Junior League of Charleston; 30th edition (September 1, 1995)
  • Language: English
  • ISBN-10: 0960785426
  • ISBN-13: 978-0960785421
  • Product Dimensions: 9.4 x 6.9 x 1.2 inches
  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (51 customer reviews)
  • Amazon Best Sellers Rank: #84,653 in Books (See Top 100 in Books)

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Customer Reviews

What makes Charleston Receipts such a classic are the low country recipes.
Cynthia K. Robertson
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.
Elisabeth
I enjoyed the Gula Language written in the book and it added to the enjoyment of reading the receipts (recipes).
Niles Jerry Withers

Most Helpful Customer Reviews

33 of 33 people found the following review helpful By Cynthia K. Robertson TOP 1000 REVIEWERVINE VOICE on October 8, 2009
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.
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48 of 50 people found the following review helpful By A Customer on April 23, 2000
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.
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10 of 10 people found the following review helpful By Amazon Customer on October 12, 2009
Verified Purchase
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."
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10 of 11 people found the following review helpful By A Customer on June 10, 2004
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!
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6 of 6 people found the following review helpful By Elisabeth on June 1, 2009
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.
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5 of 5 people found the following review helpful By Stephanie on May 18, 2009
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!!
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6 of 7 people found the following review helpful By andiesenji VINE VOICE on May 11, 2012
My grandmother got this cookbook for Christmas 1950 and after that copy spent some time with my mother, I inherited it and while it shows significant evidence of frequent use, it is still completely readable and for me, easy to use.

Over the past forty years I have given numerous copies of this cookbook to friends who are, like me, interested in food and cooking "from scratch" and traditional regional foods.

I am especially partial to the lowcountry foods because when I was a child (in the 1940s) my grandparent's cook was a Gullah woman originally from Charleston and had an amazing collection of "receipts" entirely committed to memory. My grandparents entertained a broad spectrum of guests and everyone complimented the meals that were prepared by this extraordinary woman.
She also taught me to cook and I'm sure I was a pest in a well-ordered kitchen but she had the patience of a saint.
My first projects were biscuits, shelling peas, cleaning green beans and later learning how to make perfect gravy (to go with the biscuits).
Every time I open Charleston Receipts, I think of her and am thankful for the memories as well as the cookbook.
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