Hoppin' John's Lowcountry Cooking

Hoppin' John's Lowcountry Cooking

Since its release in 1992 my first book has been reviewed over 500 times and has remained in print for 27 years. The Los Angeles Times said "few regional cookbooks aim quite as high as this one, but the unorthodox scope of Taylor's survey is no surprise to the friends who marveled at his fanatical devotion to the Lowcountry during his years of exile.... Taylor's done exactly what regional cookbooks should do and usually don't." With an in-depth historical overview and 250 recipes for time-honored foods from the Carolina coastal plain such as Shrimp and Grits, Frogmore Stew, and Huguenot Torte.

Signed editions are available from PW SHORT in Savannah.

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