Book
The Food, folklore, and art of lowcountry cooking : a celebration of the foods, history, and romance handed down from England, Africa, the Caribbean, France, Germany, and Scotland
Publication Information
Naperville, IL : Cumberland House, 2010.
Physical Description
xxxii, 366 p. : ill. ; 24 cm.
Contents
- Carolina gold!
- The West Africa connection
- Historic Charleston
- Savannah : the hostess city
- Beautiful Beaufort by the sea
- The art of lowcountry cooking : the eateries, recipes, cooks, and traditions
- Lowcountry beverages
- Hors d'oeuvres, nibbles, and finger foods led by the pate of the south
- The Lowcountry's splendorous seafood
- Lowcountry rice : purloo (pilau?), red rice, and Hoppin' John
- Soups, stews, and gumbos
- Benne seeds, a lowcountry legacy
- Pinders! goobers!
- Pig pickins in the lowcountry
- The glories of chicken
- A cornucopia of lowcountry vegetables
- Luscious cornbread & delectable spoon bread
- Grits galore
- Wild game in the lowcountry
- Favorite lowcountry desserts
- The lowcountry interior: its food and folklore
- Lord, bless this food.