A compilation of musings from US food writer and culinary historian, John Martin Taylor (known as “Hoppin’ John”), each essay focussed around a recipe. The book takes us from the US and its Lowcountry cuisine, through Romania, China, Thailand and Cambodia featuring chapters such as “The So-Called Huguenot Torte of Charleston” or “Peaches Aswim in Rose Petals”, a flowery recipe, but never unnecessarily flowery writing.

At oyster roasts and fancy cotillions, in fish camps and cutting-edge restaurants, the people of South Carolina gather to enjoy one of America's most distinctive cuisines--the delicious, inventive fare of the Lowcountry. In his classic Hoppin' John's Lowcountry Cooking, 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, who grew up casting shrimp nets in Lowcountry marshes, 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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