Hoppin' John's Lowcountry Cooking: Recipes and Ruminations from Charleston and the Carolina Coastal Plain
"Its importance is undisputable. . . .Hoppin' John's Lowcountry Cookingis a definitive field guide to the cuisine of this region, from the banks of the salt marshes to the antebellum rice fields to the barrier sea islands. With its mission to respect what came before. . . it will always command a primary place in Lowcountry Literature."--Charleston Magazine"Essential. . . . A cookbook, yes. ButHoppin' John's Lowcountry Cookingarguably put the once hyper-regional low country cooking on the nationwide map."--LA Weeklyblog"Hoppin' John documented this food of the South Carolina coastal plain--its history, its geographic boundaries, and its culture--with a preservationist's precision. . . . It's hard to choose a single recipe."--Donna Florio,Southern Living"Taylor cut[s] through the buttery cliches and clutter of Southern cooking to define what low-country cuisine is."--Washington Post"Our new cooking bible. . . . We have the benefit of Taylor's culinary outlook that is a whole living thing, part history, part technique, part inventiveness, quilted like a family heirloom with plain old creativity in teaching us to savor flavor."--Bluffton Today"You'll find everything you need to cook like a Low Country native."--FlavorsMagazine"John Martin Taylor's game-changing book launched the region's rise to culinary fame, established our cuisine as distinctive in the South (and the world), sparked culinary history and preservation as viable career fields, and changed the face of the Lowcountry."--Charleston Currents"A culinary history classic. . . . Taylor can be held responsible for the delightful resurgence of shrimp and grits on menus around the country, for the availability of stone ground grits through his online store, and for the current interest in recapturing lost varieties and flavors."--Culinary Historians of Washington D.C."An arbiter of Lowcountry cooking done the right way."--Island Packet"Provides an in-depth look at the food and traditions Taylor grew up with . . . [This is] a book intertwined with recipes, histories and stories."—DurhamIndependent Weekly"No man deserves more credit for Charleston's culinary resurgence."--Gourmet"The best regional cookbook in many years."--Vogue"John Taylor is the South's answer to Martha Stewart. . . . Hoppin' John knows his stuff!"--Atlanta Journal-Constitution"Splendid  recipes that should be on a National Registry of Great American Food.  It's a stunner!"--New York Times