Louis Osteen's Charleston Cuisine
Osteen, founder of Louis's in Charleston, S.C., has produced a generous, exuberant collection of good old Southern cooking that seems to be inspired by everything from the latest food trends to local church picnics. Showcasing Lowcountry cuisine, the book highlights oysters and luscious crab, game, country ham and locally grown fruits and vegetables. Creamy grits, Red-Eye Gravy, Spoon Bread, Buttermilk Biscuits and the author's mother's Old-Fashioned Banana Pudding are all given their due. Osteen presents his recipes seasonally with dozens of ideas for soups and starters, main courses, sides, breads, desserts, sauces and glazes. Fall starters such as Country Ham, Caesar Salad with Spicy Fried Oysters and White Bean Soup with Mustard Greens are followed by Panned Quail with Pan Gravy, and Quick BBQ Pork Sandwiches. Among winter's selections is a festive holiday meal of Christmas Goose and Gravy, complete with Rum Cake with Caramelized Bananas. The spring delicacy Pan-Fried Soft-Shell Crabs gives a hint to the book's sumptuous summer selections, which, while focusing on the grill, include Osteen's famous McClellanville Lump Crab Cakes with Whole-Grain Mustard Sauce. While many dishes call for time-consuming preparations (such as preserving duck), these recipes will inspire tasty home-cooking. 16-city author tour; BOMC/Good Cook selection. (Oct.)Copyright 1999 Reed Business Information, Inc.