A Taste of Charleston South Carolina PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download A Taste of Charleston South Carolina PDF full book. Access full book title A Taste of Charleston South Carolina by . Download full books in PDF and EPUB format.
Author:
Publisher:
ISBN: 9780975344033
Category : Cooking, American
Languages : en
Pages : 0
Get Book Here
Book Description
Recipes from various restaurants throughout South Carolina.
Author:
Publisher:
ISBN: 9780975344033
Category : Cooking, American
Languages : en
Pages : 0
Get Book Here
Book Description
Recipes from various restaurants throughout South Carolina.
Author: Bobby Shealy
Publisher:
ISBN: 9781645434931
Category :
Languages : en
Pages : 192
Get Book Here
Book Description
A Taste of Living in Charleston is the ultimate guide to Southern cuisine. The recipes Bobby includes are an accumulation of more than forty years of cooking. Some are from family and friends, some are originals, and other are repurposed classics with Bobby's own twists. A staunch believer that, If I can cook it, so can you! Bobby's delicious and soulful recipes, along with his insights into setting an elegant atmosphere without breaking the bank, are your ticket to perfect lowcountry cuisine.
Author: Sean Brock
Publisher: Artisan
ISBN: 1579656439
Category : Cooking
Languages : en
Pages : 337
Get Book Here
Book Description
New York Times best seller Winner, James Beard Award for Best Book in American Cooking Winner, IACP Julia Child First Book Award Named a Best Cookbook of the Season by Amazon, Food & Wine, Harper’s Bazaar, Houston Chronicle, Huffington Post, New York Times, Philadelphia Inquirer, Pittsburgh Post-Gazette, Vanity Fair, Washington Post, and more Sean Brock is the chef behind the game-changing restaurants Husk and McCrady’s, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there’s more time to cook) for which he has become so well-known. Brock’s interpretation of Southern favorites like Pickled Shrimp, Hoppin’ John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas. This is a very personal book, with headnotes that explain Brock’s background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes.
Author: John Martin Taylor
Publisher: UNC Press Books
ISBN: 0807837571
Category : Cooking
Languages : en
Pages : 366
Get Book Here
Book Description
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.
Author: Vivian Howard
Publisher: Hachette UK
ISBN: 031638111X
Category : Cooking
Languages : en
Pages : 482
Get Book Here
Book Description
An Eater Best Cookbook of Fall 2020 From caramelized onions to fruit preserves, make home cooking quick and easy with ten simple "kitchen heroes" in these 125 recipes from the New York Times bestselling and award-winning author of Deep Run Roots. “I wrote this book to inspire you, and I promise it will change the way you cook, the way you think about what’s in your fridge, the way you see yourself in an apron.” Vivian Howard’s first cookbook chronicling the food of Eastern North Carolina, Deep Run Roots, was named one of the best of the year by 18 national publications, including the New York Times, USA Today, Bon Appetit, and Eater, and won an unprecedented four IACP awards, including Cookbook of the Year. Now, Vivian returns with an essential work of home-cooking genius that makes simple food exciting and accessible, no matter your skill level in the kitchen. Each chapter of This Will Make It Taste Good is built on a flavor hero—a simple but powerful recipe like her briny green sauce, spiced nuts, fruit preserves, deeply caramelized onions, and spicy pickled tomatoes. Like a belt that lends you a waist when you’re feeling baggy, these flavor heroes brighten, deepen, and define your food. Many of these recipes are kitchen crutches, dead-easy, super-quick meals to lean on when you’re limping toward dinner. There are also kitchen projects, adventures to bring some more joy into your life. Vivian’s mission is not to protect you from time in your kitchen, but to help you make the most of the time you’ve got. Nothing is complicated, and more than half the dishes are vegetarian, gluten-free, or both. These recipes use ingredients that are easy to find, keep around, and cook with—lots of chicken, prepared in a bevy of ways to keep it interesting, and common vegetables like broccoli, kale, squash, and sweet potatoes that look good no matter where you shop. And because food is the language Vivian uses to talk about her life, that’s what these recipes do, next to stories that offer a glimpse at the people, challenges, and lessons learned that stock the pantry of her life.
Author: Louis Osteen
Publisher:
ISBN: 9781565120877
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
The owner of the acclaimed Charleston Grill delivers more than 170 creative recipes structured around the seasons that allow the home cook to recreate his sophisticated dishes. Foreword by Bret Lott.
Author: Theresa Jenkins Hilliard
Publisher: Createspace Independent Publishing Platform
ISBN: 9781981172641
Category : Cooking, American
Languages : en
Pages : 158
Get Book Here
Book Description
Theresa Jenkins Hilliard was born on Edisto Island, SC where she spent her early childhood under the guardianship of her beloved grandmother, Susan Jenkins, affectionately known as Mama Doonk. She developed an interest in cooking at an early age and watched attentively as her grandmother prepared the family meals. Her grandmother always involved her in the preparation of the meals by assigning her to whatever her little hands could do. This was her grandmother's way of teaching her. She later began cooking at an early age under her grandmother's tutelage. She has been preparing Gullah cuisine for her family and friends for the past sixty years. What began as a scrapbook of recipes for her children culminated into "Mama Doonk's Gullah Recipes" Book named for her grandmother. Theresa later moved to the historic Maryville/Ashleyville neighborhood in the West Ashley area of Charleston, on the site where Charleston was founded in 1670, to live with her mother Molly. Molly moved to Charleston during the Great Migration of the 1940s to work as a cook for a wealthy south of Broad Street family. Under her mother's tutelage, Theresa's love for cooking continued to grow. Food was always the focal point of every celebration. No matter the occasion, food was a part of it. Theresa always prepared the celebratory meals, which always included Gullah food. This book includes dishes prepared by her grandmother, her mother, and her aunt, as well as some of Theresa's favorite dishes that she has prepared during the years. You will find her grandmother's rabbit, opossum, and raccoon stew, shrimp and grits, corn fritters, okra soup, and mouthwatering homemade biscuits. She includes her mother's corn muffins and roast duck, as well as, her Aunt Edna's, squash casserole and easy pound cake. Her ancestors were all great cooks. This book gives you a glimpse of history when food were from the land, sea, wood, fields and trees, long before all of the modern conveniences of "store bought" food. Their food was literally from the field to the plate long before it became popular. Theresa adds some antidotes that will make you chuckle as you reminisce. Take a step back in time with her. This book will jog the memory of some and give others a peek into the past. "Hunna en had good eatin' 'til ya' grease ya' mouf' wid Gullah food." (You all haven't had good eating until you've eaten Gullah food). Theresa's descendants were members of a distinctive group of people known as Gullah-Geechee. Theresa stands on the wings of three very special women whose teachings have made a significant impact on her life. This book is dedicated to her beloved grandmother, Mama Doonk, her most treasured mother Molly and her dear aunt, Edna. Their recipes will live on forever between these pages.
Author: Editors of Phaidon
Publisher: Phaidon Press
ISBN: 9780714865492
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
Exploring social and environmental issues through gastronomy.
Author: William C. Davis
Publisher: Stackpole Books
ISBN: 9780811700184
Category : Confederate States of America
Languages : en
Pages : 268
Get Book Here
Book Description
"[Hardtack was] positively unsuitable fodder for anything that claims to be human...and I think it no exaggeration to say that any intelligent pig possessing the least spark of pride would have considered it a pure insult to have them put into his swill." (Wilbur Fisk, Civil War soldier). We know the uniforms they wore, the weapons they carried, and the battles they fought, but what did they eat and, of even greater curiosity, was it any good? Now, for the very first time, the food that fueled the armies of the North and the South and the soldiers' opinions of it--ranging from the sublime to just slime--is front and center in a biting, fascinating look at the Civil War as written by one of its most respected historians. There's even a comprehensive "cookbook" of actual recipes included for those intrepid enough to try a taste of the Civil War.
Author: Alison K. Hoagland
Publisher: Univ. of Tennessee Press
ISBN: 9781572332195
Category : Architecture
Languages : en
Pages : 298
Get Book Here
Book Description
Although vernacular architecture scholarship has expanded beyond its core fascination with common buildings and places, its attention remains fixed on the social function of building. Consistent with this expansion of interests, Constructing Image, Identity, and Place includes essays on a wide variety of American building types and landscapes drawn from a broad geographic and chronological spectrum. Subjects range from examinations of the houses, hotels and churches of America's colonial and Republican elite to analyses of the humble cottages of Southern sharecroppers and mill workers, Mississippi juke joints, and the ephemeral rustic arbors and bowers erected by Civil War soldiers. Other contributors examine or reexamine the form of early synagogues in Georgia, colonial construction technologies in the Chesapeake, the appropriation and use of storefront windows by San Francisco suffragists, and the evolution of the modern factory tour. Other decidedly twentieth-century topics include the impact of the automobile on American building forms and landscapes, including parkways, drive-in movie theaters, and shopping malls. Drawn from the Vernacular Architecture Forum conferences of 1998 and 1999, these seventeen essays represent the broad range of topics and methodologies current in the field today. The volume will introduce newcomers to the breadth and depth of vernacular architecture while also bringing established scholars up to date on the field's continued growth and maturation. The Editors: Alison K. Hoagland is associate professor of history and historic preservation at Michigan Technological University. Kenneth A. Breisch is director of Programs in Historic Preservation at the University of Southern California. He is author of Henry Hobson Richardson and the Small Public Library in America. The Contributors: Shannon Bell, Robert W. Blythe, Timothy Davis, Stephanie Dyer, Willie Graham, Kathleen LaFrank, William Littmann, Carl Lounsbury, Al Luckenbach, Sherri M. Marsh, Maurie McInnis, Steven H. Moffson, Jason D. Moser, Jennifer Nardone, Martin C. Perdue, Mark Reinberger, Andrew K. Sandoval-Strausz, Jessica Sewell, Donna Ware, and Camille Wells.
