John Martin Taylor’s distinctive regional cookbook celebrates the simple pleasures of South Carolina classics. From perfected grits recipes to freshly caught catfish stew, all the treasures of the Lowcountry are piled together among personal stories of growing up and dining in the Good Ol’ South.

John Martin Taylor brings us 250 authentic and updated recipes for regional favorites, including shrimp and grits, she-crab soup, pickled watermelon rinds, and Frogmore stew. Taylor…adds his personal experiences in bringing these dishes to the table and leads readers on a veritable treasure hunt throughout the region, giving us a delightful taste of an extraordinary way of life.

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Elizabeth Schneider

Food Journalist and Cookbook Author

A long friendship with John brings this to mind, but what keeps it there is more. One can sense his deep historical knowledge and feel his years of experience gardening, fishing, and cooking in this unique Southern region. With warmth, verve, and erudition—and recipes to match--he tells the tale of a place, its people, and the meaning of what they cultivate and eat.

Ted Lee

Author, columnist and TV host