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

Taylor, John Martin

Edité par Bantam, 1992
ISBN 10: 0553082310 / ISBN 13: 9780553082319
Ancien(s) ou d'occasion / Hardcover / Quantité : 1
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Titre : Hoppin' John's Lowcountry Cooking: Recipes ...

Éditeur : Bantam

Date d'édition : 1992

Reliure : Hardcover

Etat du livre : Very Good

Etat de la jaquette : Very Good

Signé : Inscribed by Author(s)

Edition : 1st Edition

Description :

light wear to dust jacket corner; inscribed to previous owner/signed by Taylor on half-title page;signed by Taylor on title page;laid-in ads for Hoppin' John's Language: eng Language: eng 0.0. N° de réf. du libraire 6032

A propos du livre :

Book ratings provided by GoodReads) :
3,51 note moyenne
(77 avis)

Synopsis : A resurrection of Lowcountry cuisine features more than two hundred recipes and reveals the secrets of the most delicious grits, the last word on ham, how to make sweet potato biscuits, and much more. 25,000 first printing.

Critique: 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

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