Hoppin' John's Charleston, Beaufort & Savannah: Dining at Home in the Lowcountry
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Book Overview
John Martin Taylor offers a tempting display of homes and food with this sumptuous treasury of recipes and photographs. From shrimp Creole to black-eyed pea cakes, the unique flavors of southern cuisine are as old and treasured as the charming mansions of Charleston, Beaufort, and Savannah. 150 full-color photos.
Format:Hardcover
Language:English
ISBN:0517703874
ISBN13:9780517703878
Release Date:March 1997
Publisher:Clarkson Potter Publishers
Length:275 Pages
Weight:2.55 lbs.
Dimensions:0.7" x 8.8" x 11.3"
Customer Reviews
4 ratings
Hoppin' Johns book about Charleston, Beaufort and Savannah
Published by Thriftbooks.com User , 16 years ago
This is a beautiful book about living in the fantasy world of upscale Charleston, SC. The recipes are fabulous and the pictures spectacular. These fellows must have had a ball working on this book. I have bought at least 25 copies for friends to enjoy. Jean Morris in Atlanta
a keeper!
Published by Thriftbooks.com User , 24 years ago
Beautiful book with great photography and local insights. Taylor has my respect.
excellent recipes, but ...
Published by Thriftbooks.com User , 25 years ago
The recipes in this book are excellent, as is the photography. However, I could do without Mr. Taylor's somewhat elitist comments throughout the book, such as what "self-respecting" Charlestonians do and don't do. I learned to cook in Charleston, from many people who certainly consider themselves "self-respecting", and who were born and raised in Charleston (unlike Mr. Taylor), and they cook in many different ways, using many different recipes and ingredients to prepare the same dish! Also, the repeated plugging of products sold in his store downtown is somewhat self-serving. But like I said, the recipes are worth it, and I use them frequently.
Delightful combination of history and eating
Published by Thriftbooks.com User , 26 years ago
For once, Southern cooking has been represented in its true form - sans grease, overcooking, and exotic ingredients. What is left is truly good food. Also present is historical information regarding the South and how this food fits into the past culture. A well researched, recipe tested, must have cookbook.
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