Charleston Chef's Table: Extraordinary Recipes From The Heart Of The Old South - Hardcover

Herrick, Holly

Hardcover

ISBN 10: 0762750103 ISBN 13: 9780762750108

Publisher: Globe Pequot Press, 2009

Synopsis

Signature recipes from greater Charleston’s top restaurants 

 

In recent years, Charleston, which hosts more than four million visitors annually, has matured into a world-class culinary destination. Now, The Charleston Chef’s Table allows locals and visitors alike to take a bit of the city’s incomparable flavor home, with profiles of more than sixty of the city’s best restaurants and a signature recipe from each.  

 

From roadside dives to upscale eateries, Southern to Chinese, Holly Herrick leaves no stone unturned as she winnows Charleston’s 1,500 restaurants down to her top picks. From fried chicken to sautéed duck livers, The Charleston Chef’s Table delivers all the goods that make Charleston such an exciting place to visit, live, and dine. Complementing the text are full-color photographs, as well as sidebars that highlight this Southern gem’s 300-year history.

About this title

About the Author

Holly Herrick is a Cordon Bleu-trained chef, national award-winning food writer and restaurant critic, and longtime Charleston resident and booster. After stints in Paris, Minneapolis, and Jackson Hole, Wyoming, Herrick landed in Charleston, where she worked for seven years at The Post and Courier, Charleston's only daily newspaper, before leaving to focus on her freelance career in 2006. That same year she received a First Best Place Award for Newspaper Series, Special Sections, and Special Projects from the American Association of Food Journalists.

 

Her work has appeared in Bon Appetit, Gourmet, Southern Living, and several regional publications. Her column, Delectable Delights, appears regularly in Lowcountry Living Magazine, and her first book, The Southern Farmers Market Cookbook, will be published in June 2009 by Gibbs Smith.

From the Back Cover

From the best roadside dives to the finest upscale eateries, The Charleston Chef's Table opens up a new window on the Holy City, which has become a world-class culinary destination in recent years. Sumptuously illustrated, and written by an award-winning food writer who is also a Cordon Bleu–trained chef, it presents more than sixty unforgettable culinary experiences.

From the Inside Flap

Charleston has matured into a world-class culinary destination, and now locals and visitors alike can take home a bit of the city's incomparable flavor in The Charleston Chef's Table. This sumptuously illustrated book profiles more than sixty of the city's best restaurants and a includes a signature recipe from each. From roadside dives to upscale eateries, Southern to Chinese, Holly Herrick leaves no stone unturned as she winnows Charleston's 1,500 restaurants down to her top picks.

Choose from Peninsula Grill's Southern Seared Foie Gras with Black Pepper–Duck Biscuits and Carolina Peach Jam; Bowen's Island Frogmore Stew; SNOB's Grilled Maverick Beef Tenderloin with Deviled Crab Cake, Bérnaise, and Green Peppercorn Sauce; and 181 Palmer's blend of peanut butter and chocolate mousse served on a chocolate/coconut cookie crisp.

The Charleston Chef's Table delivers all the goods that make Charleston an exciting place to visit, live, and dine. Complementing the text are full-color photographs, as well as sidebars that highlight this Southern city's 300-year history.

Excerpt. © Reprinted by permission. All rights reserved.

From the Introduction

This book was written to celebrate beautiful Charleston and her extraordinarily talented chefs from restaurants small and large, simple and fancy. It is intended to be as much a recipe book for cooking enthusiasts as an ode to Charleston for those who love her from afar, for those who have been lucky enough to visit, and perhaps for the luckiest of all―those who call Charleston home.

Edition details

• Publisher: Globe Pequot Press
• Publication date: 2009
• ISBN 10: 0762750103
• ISBN 13: 9780762750108
• Binding: Hardcover
• Language: English
• Edition number: 1
• Number of pages: 208