num_pages: 282
description: Since 1979, Louis Osteen has been making Charleston mouths water with his sumptuous upscale adaptations of Lowcountry fare. When the success of Louis's Charleston Grill, located in the Charleston Place Hotel for eight years, was assured, he took the chance and opened his own freestanding restaurant, Louis's.Louis Osteen's Charleston Cuisine delivers over 170 creative recipes that make the regional cuisine something to write home about. Structured around the seasons, these recipes allow even the home cook to re-create the sophisticated dishes served daily at Louis's. From Pepper Seared Tuna with Mustard Greens to Grilled Pears with Spinach and Clemson Blue Cheese in a Warm Onion Dressing to Warm Chocolate Soufflé Cake with a Molten Center, Louis makes food into a high art. Which might explain why he was selected to entertain the Prince of Wales during his visit to Charleston in 1990, why the New York Times named him "the spiritual general of the new Charleston chefs," and why Esquire selected Louis's as one of the Best New Restaurants of 1998.
language: English
title: Louis Osteen's Charleston Cuisine
titlecomplete: Louis Osteen's Charleston Cuisine
ratings_count: 11
publisher: Algonquin Books