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Titre : The Boathouse: Tales And Recipes from a ...
Éditeur : Joggling Board Press, Charleston, South Carolina, U.S.A.
Date d'édition : 2006
Etat du livre : As New
Etat de la jaquette : As New
Signé : Signed by Author
Edition : First Edition, First Printing
This is a like new hardcover first edition, first printing copy in a like new, mylar protected DJ, yellow spine. Signed by the author on the title page. With a gold AUTOGRAPHED COPY sticker on the DJ. N° de réf. du libraire 057684
Synopsis : The Boathouse: Tales and Recipes from a Southern Kitchen is a cultural and food history of the Lowcountry and western North Carolina mountains. The book features more than 80 recipes organized by season, including classical Charleston and mountain favorites and some new scrumptious gems. It is peppered with many tales and tips that are themselves tasty morsels to be savored.
A propos de l'auteur: Douglas Bostick has a distinct love of regional history. He has spent more than two decades collecting and piecing together histories of the South. In addition to The Boathouse, Bostick is the author of On the Eve of the Charleston Renaissance: The George Johnson Photographs; Secession to Siege, 1860/1865: The Charleston Engravings; and Memorializing Robert E. Lee: The Story of Lee Chapel.
He has written numerous articles for historical journals, magazines and national newsletters, and his knowledge of history is enhanced by his gift for storytelling.
Jason Davidson serves as the director of food operations for Crew Carolina. Davidson has a rich a varied background in the food industry, having served as chef in some of the world’s best known restaurants. He joined Crew Carolina in 1999 as a sous chef for the Boathouse Restaurant in Charleston
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