Magnolias Southern Cuisine [Hardcover]

Donald Barickman (Author), Tom Eckerle (Photographer), Marion Sullivan (Collaborator)

Book Description

Publication Date: June 1, 1995

Since it opened in 1990, Magnolias has been called "perhaps the city's most celebrated restaurant," by Southern Living and "the place to dine" by Charleston's Post & Courier. Known for his trend-setting contemporary Southern cooking, Donald Barickman has made the restaurant a favorite for locals and tourists alike. In this long-awaited cookbook, he shares his acclaimed recipes.
The recipes in this book reflect Chef Barickman's interpretation of traditional Charleston and Lowcountry dishes, combined with other Southern regional favorites. Says Barickman: "Here you'll find a sampling of the many culinary creations which over the years have become most popular with our patrons. When in Charleston, I invite you to visit Magnolias to enjoy our ever-changing menu and the wonderful fresh local products which come with each season."

Editorial Reviews

From the Inside Flap

MAGNOLIAS SOUTHERN CUISINE By Donald Barickman Photographs by Tom Eckerle Since it opened in 1990, Magnolias has been called "perhaps the city's most celebrated restaurant," by Southern Living and "the place to dine" by Charleston's Post & Courier. Known for his trend-setting contemporary Southern cooking, Donald Barickman has made the restaurant a favorite for locals and tourists alike. In this long-awaited cookbook, he shares his acclaimed recipes. The recipes in this book reflect Chef Barickman's interpretation of traditional Charleston and Lowcountry dishes, combined with other Southern regional favorites. Says Barickman: "Here you'll find a sampling of the many culinary creations which over the years have become most popular with our patrons. When in Charleston, I invite you to visit Magnolias to enjoy our ever-changing menu and the wonderful fresh local products which come with each season." Back Flap Copy A 1985 graduate of the culinary Institute of America, Donald Barickman chose to begin his career on the South Carolina coast with its abundance of seafood and fresh, locally grown produce. As a result, he has become recognized as a pioneer in developing New Southern Cuisine using Lowcountry ingredients. Chef Barickman and Thomas Parsell formed Hospitality Management Group, Inc. in 1990, which owns and operates two of the South's most distinctive restaurants: Magnolias and The Blossom Cafe, both in Charleston. Jacket photographs by Tom Eckerle

From the Back Cover

What the critics have to say...
"Elegant dining...the place for people-watching in downtown Charleston." Travel and Leisure
"Magnolis Uptown/Down South serves food true to its name. Chef Barickman uses Southern ingredients in mouthwatering combinations."
Southern Living
"Barickman's food did mark a culinary ground breaking..."
Nation's Restaurant News
For reservations call 843-577-7771
Visit our websire; www.magnolias-blossom.com

See all Editorial Reviews

Product Details

• Hardcover: 146 pages
• Publisher: Gibbs Smith; 1st ed edition (June 1, 1995)
• Language: English
• ISBN-10: 0941711315
• ISBN-13: 978-0941711319
• Product Dimensions: 8.8 x 8.8 x 0.8 inches
• Shipping Weight: 1.6 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Best Sellers Rank: #514,060 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

6 of 6 people found the following review helpful:

5.0 out of 5 stars easy to follow recipes. real food proven by Magnolias Restau, November 8, 1999

By A Customer

This review is from: Magnolias Southern Cuisine (Hardcover)

Great book! The first real cookbook to come from any of the Charleston area Restaurants. Beautiful photographs and makes a great gift, especially for those who have eaten or have been to the famous Magnolias.

4 of 4 people found the following review helpful:

5.0 out of 5 stars Finger Licking, Sophisticated Southern Cooking, February 17, 2001

By 

rodboomboom (Dearborn, Michigan United States) - See all my reviews
(VINE VOICE)    (HALL OF FAME REVIEWER)   

Amazon Verified Purchase

This review is from: Magnolias Southern Cuisine (Hardcover)

This prominent Charleston chef provides us with some of his recipes which have made his restaurant a landmark.

For most of us who have not cooked with grits and greens and blackened this and that, this book teaches us to use these ingredients with style and flash.

Particularly enjoyed seeing him prepare Magnolias' Spicy Shrimp, Sausage and Tasso Gravy over Creamy White Grits on TV. This attracted me to the book. Getting the grits from his recommended source along with the tasso made the dish hopefully turn out close to the restaurant. This is good, comfort food!

Also have enjoyed an unusual dessert dish which is elegant, delicious and relatively easy to prepare: Magnolias' Baked Creams with Orange Custard Sauce.

This is delightful source to turn to when the event calls for some downhome, good basic Southern food with style and flair. Attractively done with good color photos and excellent writing guiding one through the recipes with sources, etc.

4 of 4 people found the following review helpful:

5.0 out of 5 stars Superb and imaginative Southern cuisine; exceptional taste., August 27, 1999

By A Customer

This review is from: Magnolias Southern Cuisine (Hardcover)

I purchased two copies of this book (one for myself and one for a friend) while dining at Magnolia's in Charleston. We were so impressed with the food that we had to have the recipe for the grits with shrimp dish that enthralled my husband (who is not a Southerner). While there we ran into others who are equally impressed. One famous journalist detours frequently just for the food at Magnolia's. Recipes are well presented, easy to follow and delicious. When calling for special ingredients, e.g., tasso, the author provides sources. For anyone who loves to cook and wants to evoke Southern style in a new and fresh way, this book will serve all your needs.