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Hoppin' John's Lowcountry Cooking Paperback – April 8, 2000

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Product Details

  • Paperback: 348 pages
  • Publisher: Rux Martin/Houghton Mifflin Harcourt; Reprint edition (April 8, 2000)
  • Language: English
  • ISBN-10: 0618048456
  • ISBN-13: 978-0618048458
  • Product Dimensions: 9.2 x 6.7 x 1 inches
  • Shipping Weight: 1.4 pounds
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #503,608 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Lowcountry cooking--the food of South Carolina's coastal plain--is a refined mix of English, French, African, and West Indian culinary traditions. John Martin Taylor's Hoppin' John's Lowcountry Cooking, a collection of more than 200 accessible recipes, is the preeminent modern source for this treasured fare. Published in 1992, the book has become a classic, not only for the good food it presents but for Taylor's evocation of a homegrown American culinary style that flourished before the Civil War and remains a living cuisine. Beginning with a fascinating introduction to Lowcountry cooking--it's not the dishes that define it, but "the nuances of combination and a respect for the past" that make it unique--Taylor then provides ingredient notes and recipes for characteristic pantry preparations such as the dried spice and herb-intensive seafood boil. Recipes include She-Crab Soup, Benne Wafers, Duck and Sausage Gumbo, and that marvelous apple-nut sweet, Huguenot Tort. Included also are chapters on rice and grit dishes (among them, of course, Hoppin' John, the rice-and-pea specialty), a section on game dishes (Fried Quail with Sausage and Oyster Cream is irresistible), formulas for relishes like Sweet Watermelon Pickles, and for confections such as pomona, a traditional mixed-fruit "sugarplum." With reprints of historical recipes for specialties like Carolina Rice Bread and cogent preparation advice throughout, the book, both lyrical and practical, is a compelling guide to an almost-lost, now happily resurgent cuisine. --Arthur Boehm


"A treasure to delight all cooks." -- Pat Conroy, author of THE PRINCE OF TIDES

"No man deserves more credit for Charleston's cooking resurgence." Gourmet

"The best regional cookbook in many years." Vogue

Customer Reviews

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Most Helpful Customer Reviews

13 of 13 people found the following review helpful By I. Seligman on January 27, 2007
Format: Paperback
There are many "Southern" cookbooks out there, however few ring true, as many recipes are "Southern style" with added ingredients that would make folks from Mississippi, through Georgia, and up to Kentucky cringe in disbelief!

Tonight I wanted a Southern style cornbread, so I tried his recipe. WOW! The addition of bacon grease to the bottom (and also to the sides) of a cold then heated to 450 degree seasoned iron skillet, to which is added the room temperature batter mix, produces a loud sizzle, quick rise, and a delicious light brown crust, and the light cornbread (free of such adulterants as sugar, cheese, fancy flours and the like) is delicate and tasty, served hot with warm butter or even honey! Just like I had as a child! Now, no disrespect to cornbread with different additions such as sugar, jalapeno, cheeses, fancy flours, etc, that's fine and tasty, but PLEASE don't call those variations Southern Corn Bread!

He has recipes for grits (not the 5 minute kind), fish, shellfish, duck, quail, turkey, marsh hens, meats ( usual, and also oxtail stew, veal sweetbreads, blood pudding) breads, vegetables and desserts. There's even various game, coon, cooter, gator tail and squirrel, pickles, preserves and relishes. The recipes ring true to other recipes I've cooked and read in other cookbooks, so I expect to taste things as I had, again, as a child in the South.

It's odd and no loss that he doesn't have a recipe for fried chicken, heck, I learned that watching others cook theirs with light dusting of salt, pepper, flour, and perhaps a touch of cayenne and spices, then skillet fried in Crisco, till brown and crisp. His crab cakes recipe has so little filler that he warns you it'll fall apart, and it'll be so much tastier and crabbier for the better.
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13 of 18 people found the following review helpful By Paul A. McKee, Jr. on July 16, 2000
Format: Paperback
John Martin Taylor does an outstanding job of sharing the history, culture, the exact how and why of South Carolina Low Country (Costal Carolina)Cooking. This book is enjoyable, reads like a good novel and will be appreciated by both novice or experinced cooks. If you enjoy good regional cook books, this one is a gem and is well worth owning!
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10 of 14 people found the following review helpful By TK on December 15, 2000
Format: Paperback
This is a cookbook alright but it is also a history of lowcountry food, agriculture, and recipes. Plus, Hoppin' John has an attitude and man is he strict: You'd better boil your shrimp with the heads on and you'd better make iced tea the right way.
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