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Hoppin' John's Lowcountry Cooking Paperback – April 8, 2000
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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
"No man deserves more credit for Charleston's cooking resurgence." Gourmet
"The best regional cookbook in many years." Vogue
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Back to the same condo for a second year and there is Hoppin Johns again calling to me. So I clicked on Amazon and found it: my soul mate. I happened to get the last anniversary issue at Amazon. Score!
This book is filled with wonderful dishes cooked Low Country style. The recipies are easy to follow and use ingredients available year round. ( Except for the alligator and squirrel ) The stories and reflections about this part of my state are as wonderful as the recipes. For me, Low Country cooking and Soul Food have a common theme: local ingredients cooked with heart.
Frogmore Stew .....yum.