Cooking in the Lowcountry From The Old Post Office Restaurant: Spanish Moss Warm Nights and Fabulous Southern Food (Roadfood Cookbook) - Hardcover

Stern, Jane; Stern, Michael

Hardcover

ISBN 10: 1401601464 ISBN 13: 9781401601461

Publisher: Rutledge Hill Pr, 2004

Synopsis

The exquisite menu at The Old Post Office Restaurant on Edisto Island, SC, has garnered this one-of-a-kind establishment legions of fans from around the country. It has been written up in the New York Times, Travel and Leisure, USA Today, Wine Spectator and Gourmet.

This exciting new cookbook is part of the Roadfood Cookbook Series by Jane and Michael Stern, two of the most popular and successful food writers in America. Like a visit to this historic Southern island (less than an hour from Charleston), Lowcountry Cooking from The Old Post Office Restaurant contains more than 150 favorite recipes for Southern dishes with a classical twist, such as Fussed-Over Pork Chop, P.B.'s Ultimate Filet Mignon, Coca Cola Cake, and Key Lime Mousse. It includes an 8-page color insert.

Chef Philip Bardin says, "Breads and desserts are prepared daily and all of the produce and seafood are local and the freshest available in the area. Our stone-ground grits - milled to our specifications - have been a specialty since 1988."

Previous Roadfood cookbooks include: Blue Willow Inn Cookbook (1-55853-991-3), El Charo Cookbook (1-55853-992-1), Durgin-Park Cookbook (1-4016-0028-X), Harry Carey's Cookbook (1-4016-0095-6), Louie's Backyard Cookbook (1-4016-0038-7), Carbone's Cookbook (1-4016-0122-7), andThe Famous Dutch Kitchen Restaurant Cookbook (1-4016-0138-3).

About this title

About the Author:

Jane Stern was raised in New York City and southern Arizona, learning to love both hot pastrami sandwiches and bordertown chimichangas. She met Michael Stern when they were graduate students at Yale University, at which point the couple set out on a lifelong quest to find the best American food and to write about it.

Michael Stern was raised at a Heartland table of square meals. The Sterns ’ monthly “Roadfood” column in Gourmet magazine has earned them three James Beard Awards for journalism. They are heard weekly on Public Radio's The Splendid Table.

Philip Bardin, a native South Carolinian, was trained by classical European chefs, various nannies, and has re-discovered old family methods of cooking. What resulted is a simple, rich cuisine of various seafoods, fowl, and Lowcountry favorites. Since 1988 he has been the chef and co-owner of The Old Post Office Restaurant. Before that, he was the chef at many notable South Carolina restaurants. He is also a freelance journalist.

About this edition

• Publisher: Rutledge Hill Pr
• Publication date: 2004
• ISBN 10: 1401601464
• ISBN 13: 9781401601461
• Binding: Hardcover
• Edition number: 3
• Number of pages: 212