John Martin Taylor offers a tempting display of homes and food with this sumptuous treasury of recipes and photographs. From shrimp Creole to black-eyed pea cakes, the unique flavors of southern cuisine are as old and treasured as the charming mansions of Charleston, Beaufort, and Savannah. 150 full-color photos.
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South Carolina and Georgia's coastal cities have developed their own cuisine since their colonial infancy, a cooking style distinctive from the rest of the South. Access to the sea's finest, freshest shrimp, crab, and oysters opened culinary possibilities far beyond those in inland plantations. Taylor's newest book presents the best of this regional cookery set among photographs of the cities' stately homes. The result is a particularly elegant volume with practical recipes that cooks throughout the U.S. can appreciate. Some will prove difficult or expensive to reproduce--smoked lamb sausage required for Frogmore stew isn't readily available outside low-country sources. As if oysters Rockefeller somehow were too plain on their own, Taylor stuffs them into puff pastry to produce enticing finger foods. Other recipes--for cornbread, lemonade, and the like--present fewer difficulties. Mark Knoblauch
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John Martin Taylor offers a tempting display of homes and food with this sumptuous treasury of recipes and photographs. From shrimp Creole to black-eyed pea cakes, the unique flavors of southern cuisine are as old and treasured as the charming mansions of Charleston, Beaufort, and Savannah. 150 full-color photos.
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More About the Author
John Martin Taylor is a culinary historian and food writer currently living in Sofia, Bulgaria. He is an authority on the cooking of not only his native South, but also of Italy and the Caribbean, where he has lived. He is the former food editor of the French-language magazine, Ici New York. John is considered the expert on the culinary traditions of the lowcountry, the coastal plain of South Carolina and Georgia. He received a Masters in Film from the University of Georgia, and is an accomplished photographer as well. For 13 years, he owned and operated Hoppin' John's, a culinary bookstore and cooking school in Charleston, SC. He closed the shop in 1999 to concentrate on writing and consulting. He has appeared on both local and national radio and television. He is generally credited with reviving the traditional cuisine of the lowcountry and in renewing interest in stone-ground, whole grain grits and cornmeal. He sells heirloom corn products through his commercial site, www.hoppinjohns.com and blogs at www.hoppinjohns.net.
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Most Helpful Customer Reviews
8 of 8 people found the following review helpful:
2.0 out of 5 stars
Lot's of pretty pictures. Short on recipes.,
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This review is from: Hoppin' John's Charleston, Beaufort & Savannah: Dining at Home in the Lowcountry (Hardcover)
If you want some excellent photography of several great homes in the South, you will enjoy this book. It will make an attractive addition to anyone's coffee table. If you want a good collection of recipes from the south, then look elsewhere. The quantity of recipes is limited; and the ones that are there are found, for the most part, in dozens of other cookbooks. Save your money.
11 of 12 people found the following review helpful:
4.0 out of 5 stars
excellent recipes, but ...,
By A Customer
This review is from: Hoppin' John's Charleston, Beaufort & Savannah: Dining at Home in the Lowcountry (Hardcover)
The recipes in this book are excellent, as is the photography. However, I could do without Mr. Taylor's somewhat elitist comments throughout the book, such as what "self-respecting" Charlestonians do and don't do. I learned to cook in Charleston, from many people who certainly consider themselves "self-respecting", and who were born and raised in Charleston (unlike Mr. Taylor), and they cook in many different ways, using many different recipes and ingredients to prepare the same dish! Also, the repeated plugging of products sold in his store downtown is somewhat self-serving. But like I said, the recipes are worth it, and I use them frequently.
7 of 7 people found the following review helpful:
4.0 out of 5 stars
Delightful combination of history and eating,
By A Customer
This review is from: Hoppin' John's Charleston, Beaufort & Savannah: Dining at Home in the Lowcountry (Hardcover)
For once, Southern cooking has been represented in its true form - sans grease, overcooking, and exotic ingredients. What is left is truly good food. Also present is historical information regarding the South and how this food fits into the past culture. A well researched, recipe tested, must have cookbook.
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