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Hoppin' John's Lowcountry Cooking

door John Martin Taylor

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572346,587 (3.63)Geen
"At oyster roasts and barbecues and fancy cotillions, in fish camps and Charleston town houses and fine old plantations, the people of South Carolina gather to enjoy one of America's great traditional cuisines: the delicious, inventive fare of the Lowcountry. Rich in flavor, extravagant in color and texture, Lowcountry cuisine plays on the incredible bounty of the land and sea: the lush courtyards full of loquats, pomegranates, and figs; the farms with their beans, corn, and ripe red tomatoes; the vast tide-washed marshlands, rivers, and creeks brimming with succulent shrimp, oysters, crabs, and catfish."--BOOK JACKET. "The great plantation cuisine that arose from this abundance had all but disappeared when "Hoppin'" John Martin Taylor, who grew up casting shrimp nets off Hilton Head Island, began collecting a wealth of traditional and contemporary recipes that represent the very best of Lowcountry cooking. Here arc quintessentially Southern foods--Carolina Rice Bread, She-Crab Soup, Oyster Sausages, Sweet Potato Pie--that have evolved over the past three hundred years, foods that are unique, yet sing of African, West Indian, and Mediterranean influences, or take their cues from English and country French fare."--BOOK JACKET. "In this fascinating and historically significant volume, John Martin Taylor not only brings you the authentic recipes (some taken from centuries-old cookbooks and accompanied by directions for modern-day cooks), but leads you on a treasure hunt through the region, looking for wild chanterelles, scuppernong grapes, and fresh salty oysters to be eaten on the spot--in a wonderful journey of discovery that brings to vibrant life a culture, a people, and an extraordinary way of life."--BOOK JACKET. "The hallmark of Lowcountry cuisine is the vast array of condiments that add a wonderfully distinctive flavor to every meal. In these pages, you'll find complete directions for Artichoke Relish, Watermelon Rind Preserves, Pear Chutney, and an array of delectable pickles and relishes. For snacks you, won't be able to resist Boiled Peanuts or the addictive Benne Crackers--crisp, easy to make, and perfect with champagne punches, beer or iced tea."--BOOK JACKET. "And if you haven't tried Frogmore Stew, Awendaw, Shrimp Pilau, or authentic whole-grain grits, a whole new world of tastes and textures awaits you. Dozens of seafood dishes featuring shrimp, blue crabs, and crawfish; an unusual selection of wild game, poultry, and wild fowl recipes; and regional vegetable dishes made with okra and tomatoes will tempt you with their delightfully different approaches to familiar foods. Here, too, are recipes for heavenly desserts: Fresh Coconut Cake, Huguenot Torte, and Marvels, those deep-fried pastries that are peculiar to the Lowcountry. Throughout the text, Hoppin' John adds his personal experiences in bringing these great dishes to the table along with helpful cooking tips that come from a kitchen where cooking is an act of love... and from a region where delicious food and good times are everyone's birthright."--BOOK JACKET.… (meer)

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Toon 2 van 2
This book has it all - History, folklore, customs, great food. The Lowcountry truly has a friend in John Martin Taylor. ( )
  readit2 | Aug 31, 2008 |
Pulled this off the shelf the other day to see what he had to say about cooking grits. I couldn't find simple instructions - lots of involved recipes using grits, but all I wanted to know was how much water I needed to add to dry grits before cooking them on the stove. The answer, found in another book, is four parts water to one part grits.

That, in a nutshell, is why this book gets only one and half stars. If you are an experienced chef and you want to cook authentic Lowcountry cuisine, this book gives you recipes as authentic as pluff mud. But the recipes are as clear as pluff mud, too. If you want to know how to cook grits, you're better off with another book. ( )
  billiecat | Apr 22, 2008 |
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"At oyster roasts and barbecues and fancy cotillions, in fish camps and Charleston town houses and fine old plantations, the people of South Carolina gather to enjoy one of America's great traditional cuisines: the delicious, inventive fare of the Lowcountry. Rich in flavor, extravagant in color and texture, Lowcountry cuisine plays on the incredible bounty of the land and sea: the lush courtyards full of loquats, pomegranates, and figs; the farms with their beans, corn, and ripe red tomatoes; the vast tide-washed marshlands, rivers, and creeks brimming with succulent shrimp, oysters, crabs, and catfish."--BOOK JACKET. "The great plantation cuisine that arose from this abundance had all but disappeared when "Hoppin'" John Martin Taylor, who grew up casting shrimp nets off Hilton Head Island, began collecting a wealth of traditional and contemporary recipes that represent the very best of Lowcountry cooking. Here arc quintessentially Southern foods--Carolina Rice Bread, She-Crab Soup, Oyster Sausages, Sweet Potato Pie--that have evolved over the past three hundred years, foods that are unique, yet sing of African, West Indian, and Mediterranean influences, or take their cues from English and country French fare."--BOOK JACKET. "In this fascinating and historically significant volume, John Martin Taylor not only brings you the authentic recipes (some taken from centuries-old cookbooks and accompanied by directions for modern-day cooks), but leads you on a treasure hunt through the region, looking for wild chanterelles, scuppernong grapes, and fresh salty oysters to be eaten on the spot--in a wonderful journey of discovery that brings to vibrant life a culture, a people, and an extraordinary way of life."--BOOK JACKET. "The hallmark of Lowcountry cuisine is the vast array of condiments that add a wonderfully distinctive flavor to every meal. In these pages, you'll find complete directions for Artichoke Relish, Watermelon Rind Preserves, Pear Chutney, and an array of delectable pickles and relishes. For snacks you, won't be able to resist Boiled Peanuts or the addictive Benne Crackers--crisp, easy to make, and perfect with champagne punches, beer or iced tea."--BOOK JACKET. "And if you haven't tried Frogmore Stew, Awendaw, Shrimp Pilau, or authentic whole-grain grits, a whole new world of tastes and textures awaits you. Dozens of seafood dishes featuring shrimp, blue crabs, and crawfish; an unusual selection of wild game, poultry, and wild fowl recipes; and regional vegetable dishes made with okra and tomatoes will tempt you with their delightfully different approaches to familiar foods. Here, too, are recipes for heavenly desserts: Fresh Coconut Cake, Huguenot Torte, and Marvels, those deep-fried pastries that are peculiar to the Lowcountry. Throughout the text, Hoppin' John adds his personal experiences in bringing these great dishes to the table along with helpful cooking tips that come from a kitchen where cooking is an act of love... and from a region where delicious food and good times are everyone's birthright."--BOOK JACKET.

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