Two Hundred Years of Charleston Cooking, second edition
Foreword by Elizabeth Hamilton and Nathalie Dupree, Introduction by Helen Woodward, Compiled by Blanche S. Rhett
Two Hundred Years of Charleston Cooking is replete with southern charm and detailed instructions on preparing the likes of shrimp with hominy, cheese straws, and sweet potato pie not to mention more than one hundred pages of delightful cakes and candies.
Nathalie Dupree, author of fifteen cookbooks; recipient of three James Beard Awards; host of national and international cooking shows featured on PBS, the Food Network, and the Learning Channel; and Charleston resident, provides a new foreword sharing her long-time love for this book and why, ninety years later, it deserves a place in every food-lover's kitchen.
About the Authors
"The reader is transported into a long-gone leisurely era. . . . Yet one thing remains unchanged: the appreciation of good food gracefully served."—News and Courier (Charleston, SC)
"Here is a book that makes you hungry, not only for shrimp pilau and hoe cake, but for adventure and out-of-the-way places. After eating you want to stroll along the old streets of Charleston, study the iron-grilled porches and smell the flower gardens. For there is atmosphere in this volume, as well as information and glamour."—New York Telegram
"Like many other good cooks, Charleston cooks know no rules nor measures but cook by instinct and a real knowledge of cookery. So this collection of authentic receipts was no easy task to collect."—Augusta Chronicle (Ga.)
|University of South Carolina Press|
Other Titles by Blanche S. Rhett
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