Two Hundred Years of Charleston Cooking
Blanche Rhett gathered these recipes from housewives and their African American cooks in Charleston, South Carolina. The recipes were full of family secrets, but they did not translate well into recipes because they lacked precise measurements. With encouragement from Helen Woodward, Blanche Rhett engaged Lettie Gay, who was the director of the Home Institute at the New York Herald Tribune, to do most of the work of interpreting, testing, and organizing the recipes into this book.
About the Author
Lettie Gay (1901–1992), was the director and editor of the Home Institute of the New York Herald Tribune from 1927 until 1933 when she edited this book.
"Two Hundred Years of Charleston Cooking should appeal to people who enjoy cooking and to lovers of the old city. . . . Not only does the cookbook give a richness of recipes but it also gives colorful and descriptive views of the atmosphere of Charleston in days past"—The State
"Like many other good cooks, Charleson 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
"The publication of such a book...indicates the esteem in which such books are now held because of what they tell social historians as well as cooks about a people and a way of life"—Savannah Morning News
Other Titles by Blanche S. Rhett
Other Titles in COOKING / Reference