The New Low-Country Cooking: 125 Recipes for Coastal Southern Cooking with Innovative Style (Hardcover)

~ (Author)

Editorial Reviews

Review

"Overall, Woods's inventiveness makes him a chef to watch." -- Publisher's Weekly

Product Description

There's a whole world of flavor packed into an eighty-plus-square-mile area surrounding the cities of Charleston and Savannah. It's called the Low Country of South Carolina.

For centuries, Low-Country cooks have taken the diverse foods of Africa, France, Spain, and the Caribbean and turned them into one of the most intriguing regional cuisines.

Marvin Woods, chef/owner of Diaspora Foods in Charlotte, North Carolina, offers a new take on this extraordinary cuisine. By incorporating these international flavors with contemporary techniques, he stays true to the roots of the original dish, yet creates new flavors that are innovative and delicious. With the sure hand of a seasoned chef, Woods transforms standards like fried chicken and gumbo into updated dishes for today's kitchen. Try his Southern-Exposed Fried Chicken; it's fried, then baked, for crispy, greaseless results. His Vegetable Gumbo is light, flavorful, and satisfying. There's everything from Bourbon-Soaked Pork Chops and Barbecued Short Ribs to Pan-Seared Pompano and Southern Summer Ratatouille.

Rice, South Carolina's great contribution to the American culinary melting pot, takes center stage in Crab and Shrimp Pilau and Five-Greens Rice. You'll also find recipes for the ultimate Southern classics--biscuits and cornbread--along with sensational desserts such as My Favorite Mini Mud Pies and Praline Bread Pudding.

But The New Low-Country Cooking is much more than a great cookbook. Woods shares historical tidbits on how dishes and ingredients got their names, where they originated, and the indisputable importance of African-American cooks in Southern life.

The New Low-Country Cooking hits a high note in American regional cuisine.

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Product Details

• Hardcover: 240 pages
• Publisher: William Morrow Cookbooks; 1st edition (June 20, 2000)
• Language: English
• ISBN-10: 0688172059
• ISBN-13: 978-0688172053
• Product Dimensions: 9.5 x 7.6 x 0.8 inches
• Shipping Weight: 1.4 pounds
• Average Customer Review: 4.5 out of 5 stars  See all reviews (11 customer reviews)
• Amazon.com Sales Rank: #168,239 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

27 of 29 people found the following review helpful:

4.0 out of 5 stars New Low-Country Cooking, June 24, 2000

By	R. Hancock (Philadelphia , PA USA) - See all my reviews

I collect many books on cooking and always enjoy subjects related to Southern fare, especially from the Low Country of South Carolina. This book really hits the mark with some unique as well updated Southern classics. As with most books written by professional chefs, the list of ingredients can sometime be a turnoff to a novice cook. Don't let that stop you! Anyone who enjoys the challenge will relish the opportunity to sample some really spectacular offerings. I can't wait to try the The Carolina Crab Cakes with Dill Lemon Dressing and the Peach Tea Couscous is unusual, but a refreshing touch to this somewhat plain grain. I also purchased the Louis Osteen's Charleston Cuisine. Both books are a wonderful representation of this rich, culinary part of the USA.

19 of 21 people found the following review helpful:

5.0 out of 5 stars The MAN can COOK ! ! ! ! ! ! ! ! !, May 23, 2001

By	greg leaf (glorieta, new mexico United States) - See all my reviews

Insightful without being fussy or new age. The man obviously knows the culture and history behind this regional cooking. The attention to rice, sauces, and other basics is helpful and a terrific refresher course.

The buttermilk biscuit receipe is foolproof and an absolute winner. If a cook can present a receipe this well, he has my attention and appreciation.

What is next, Marvin????

greg leaf glorieta, new mexico

11 of 13 people found the following review helpful:

5.0 out of 5 stars Marvin Woods is the low country king, April 18, 2003

By	Wesley Ishee (charlotte, north carolina United States) - See all my reviews (REAL NAME)

This book offers incredible recipes that truly convey the flair of low-country cuisine. If you are looking to expand your cooking horizons with the addition of robust and creative dishes from the charming south, this is the roadmap that will get you there. Inventive dishes and practically goof proof instruction. This man has made it easy to bring spicy elegance to the dinner table. I recently bought this after seeing him cook on the discovery channel and I have been eating these dishes ever since. Buy this book - you wont be disappointed.