Hoppin' John's Lowcountry Cooking - 2nd Edition by John Martin Taylor (Paperback)

About the Book

Hoppin' John's Lowcountry Cooking: Recipes and Ruminations from Charleston and the Carolina Coastal Plain

Book Synopsis

At oyster roasts and fancy cotillions, in fish camps and cutting-edge restaurants, the people of South Carolina gather to enjoy one of America's most distinctive cuisines -- the delicious, inventive fare of the Lowcountry. In his classic Hoppin' John's Lowcountry Cooking, John Martin Taylor brings us 250 authentic and updated recipes for regional favorites, including shrimp and grits, she-crab soup, pickled watermelon rinds, and Frogmore stew. Taylor, who grew up casting shrimp nets in Lowcountry marshes, adds his personal experiences in bringing these dishes to the table and leads readers on a veritable treasure hunt throughout the region, giving us a delightful taste of an extraordinary way of life.

Review Quotes

"An arbiter of Lowcountry cooking done the right way."--Island Packet

"Essential. . . . A cookbook, yes. But Hoppin' John's Lowcountry Cooking arguably put the once hyper-regional low country cooking on the nationwide map."--LA Weekly

"Hoppin' John documented this food of the South Carolina coastal plain--its history, its geographic boundaries, and its culture--with a preservationist's precision. . . . It's hard to choose a single recipe."--Southern Living

"Its importance is undisputable. . . . Hoppin' John's Lowcountry Cooking is a definitive field guide to the cuisine of this region, from the banks of the salt marshes to the antebellum rice fields to the barrier sea islands. With its mission to respect what came before. . . it will always command a primary place in Lowcountry Literature."--Charleston Magazine

"John Taylor is the South's answer to Martha Stewart. . . . Hoppin' John knows his stuff!"--Atlanta Journal-Constitution

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

"Provides an in-depth look at the food and traditions Taylor grew up with . . . [This is] a book intertwined with recipes, histories and stories."--Durham Independent Weekly

"Splendid recipes that should be on a National Registry of Great American Food. It's a stunner!"--New York Times

"Taylor cut[s] through the buttery cliches and clutter of Southern cooking to define what low-country cuisine is."--Washington Post

"The best regional cookbook in many years."--Vogue

About the Author

John Martin Taylor is the author of many cookbooks and the winner of an Amelia Award bestowed by the Culinary Historians of New York in tribute to achievement and generosity in the field of culinary history.