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|  | | Hoppin' John's Charleston, Beaufort & Savannah
Subtitled "Dining at Home in the Lowcountry," this book is a look at the lifestyle of the fabled Carolina/Georgia coastal plain, presented in the form of menus in fifteen private homes, with historical notes on the houses and furnishings as well as culinary history. With 75 recipes.
Taylor takes us into fifteen private homes to present a gorgeous look at the lifestyle and foods of the fabled lowcountry. In Charleston, the late-eighteenth century Halidon Hill is finely decorated in Federal style with marbleized baseboards, dentil cornices, and a curving mahogany banister. In rustic counterpoint to these delicate details, the estate also includes a hunting lodge with sixteen beds. The meal, served in the heart-pine kitchen, is a hearty hunt breakfast of ham biscuits with pear chutney, scrambled eggs, pan-fried quail with grits, and Creole cafe au lait. In Beaufort, celebrat | |  | | Hoppin' John's Lowcountry Cooking
Subtitled "Recipes and Ruminations from Charleston and the Carolina Coastal Plain," this cookbook presents a wealth of culinary history in a lyrical tribute to one of the country's most luxurious cuisines.
An in-depth look at the history, geography, and people of the lowcountry, the coastal plain around Charleston, South Carolina, where the nation's first Creole cuisine emerged. With 250 intriguing recipes. The New York Times calls it "rich in lore and history and full of culture, with spendid recipes that should be on a National Registry of Great American Food! It's a stunner!" Pat Conroy said that "reading this book for me is like taking a trip to my home in the Carolina Lowcountry -- a treasure to delight all cooks, especially those of the southern school." | |  | | The Fearless Frying Cookbook
From fried chicken to fried ice cream. 125 great recipes for crab cakes, fritters, green tomatoes, steak, chips, and doughnuts. With precise instructions for crispy, gold, juicy, and surprisingly greaseless results. With extensive tips on how to deep-fry, pan-fry, and stir-fry an international collection of wonderful foods.
Taylor explains, with his typical wit and verve, every tool, ingredient, and technique you need to prepare delicious, crispy, and elegant fried foods at home. There are recipes for breads and batters, egg and cheese dishes, fish and shellfish, poultry (including a whole deep-fried turkey!) and meats, vegetables, fruits, sweets, and go-withs such as sauces and side dishes. Nearly every culture is represented, with fritters from the Azores, Chinese stir-fries, Austrian wiener schnitzel, spicy Thai and Southwestern dishes, French fries, Chicken Kiev, as well as the southern classics for which Tay | |  | | The New Southern Cook
200 Recipes from the South's Best Chefs and Home Cooks, with a resource from ingredients, an historical overview, and wine recommendations
Taylor went from East Texas to Northern Virginia, from Jacksonville to Memphis in search of recipes that typify the way today's southerners are cooking. There are many surprises as well as many traditions that have not died. Though a few recipes from chefs are involved, ninety percent of the recipes include more than ten ingredients. |
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