200 Years of Charleston Cooking

A pleasing revised UK edition of cookbook, encapsulating 200 years of Charleston's cuisine. The revised second UK edition of this work.In the publisher's decorative cloth.This volume offers an authentic collection of recipes originating from Charleston, South Carolina, gathered here by Blanche S. Rhett and edited by Lettie Gay.With instruction and historical context given for recipes such as chicken pilau, sweet potato pone, green tomato pickle, Hopping John, and egg pie.Illustrated with a frontispiece and fifteen monochrome plates. Collated, complete. In the original decorative cloth binding. Externally, very smart, with yellowing to the spine and mild rubbing and bumping to the extremities. Internally, firmly bound. Pages are bright and generally clean, with the odd spot. Very Good.