For decades, John Martin Taylor has written authoritatively on the foodways of the lowcountry, the coastal plain that surrounds Charleston and Savannah. His writing helped fuel a resurgence in this region’s singular cooking. This book is rich in regional history and tells the story of the local Creole cuisine through 15 menus based on typical dishes and ingredients.
Called "The National Champion of lowcountry cuisine" by the Los Angeles Times, John Martin Taylor is the perfect guide to lead you on this magnificently illustrated tour of Charleston, Beaufort, and Savannah, where you're invited to dine at some of the most gracious homes south of the Mason-Dixon line. Seventy-five recipes in the form of fifteen menus are served up at some of the most elegant locales the region has to offer. As a native and an expert on the history, customs, and food of the area, Hoppin' John explains the traditional foods of the lowcountry and the traditional ways in which it's served - and by planning menus according to season, only the freshest and ripest ingredients are used. In Hoppin' John's Charleston, Beaufort & Savannah, you'll come to appreciate the charm and gracious lifestyle that define these legendary cities along with meal after meal of savory dishes that are always served up with a heaping plate of old-fashioned southern hospitality.