Best of the Best from South Carolina: Selected Recipes from South Carolina's Favorite Cookbooks (Plastic Comb)

by Gwen McKee (Editor), Barbara Moseley (Editor)

Editorial Reviews

Product Description
From Charleston to Columbia, Aiken to Anderson, Mauldin to Myrtle Beach, forty-eight of the leading cookbooks from the Palmetto State have contributed their favorite recipes to create this remarkable collection.

It is said that South Carolina has an unmatchable charm that stretches from Historic Charleston and the coastal beaches all the way to the beautiful Upcountry mountain region. And her cuisine is equally charming. South Carolina is famous for such dishes as She-Crab Soup, Oyster Purlo, Huguenot Torte, Cheese Bennes and Carolina Red Rice and these are just a sampling of the 400 or so recipes included in these pages.

Best of the Best from South Carolina is one of thirty volumes in Quail Ridge Press' acclaimed Best of the Best State Cookbook Series—continuing the tradition of preserving America's Food Heritage.

Product Details

• Plastic Comb: 288 pages
• Publisher: Quail Ridge Press; Lslf edition (October 1990)
• Language: English
• ISBN-10: 0937552399
• ISBN-13: 978-0937552391
• Product Dimensions: 8.8 x 6.3 x 0.9 inches
• Shipping Weight: 15.2 ounces (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars See all reviews (1 customer review)
• Amazon.com Sales Rank: #454,858 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

8 of 8 people found the following review helpful:

5.0 out of 5 stars I use this again and again!, February 20, 2003

By	VA reader (Washington DC area) - See all my reviews

I picked up this cookbook on a trip to Charleston, and I find myself using it over and over. The recipes are drawn from many different church, community and locally-published cookbooks throughout South Carolina. The result really gives one a flavor of the state. I have tried many recipes and haven't had any failures yet.

I loved the seafood when I was visiting the state, and the seafood recipes in this book are great. I especially like the crab stew and the Lowcountry Fettucine (fettucine with a variety of seafood mixed in).

The non-seafood recipes are also wonderful. Parmesan Picnic chicken travels well, just as the book promises, and the Stuffed Shells Florentine has become a favorite with almost everyone in my extended family. I also especially enjoyed the recipe for the authentic Lady Baltimore Cake - time-consuming but delicious.

As with the other books in this series that I have tried, I would recommend this one highly!