Items related to The Boathouse: Tales And Recipes from a Southern Kitchen
Synopsis
The Boathouse: Tales and Recipes from a Southern Kitchen is a cultural and food history of the Lowcountry and western North Carolina mountains. The book features more than 80 recipes organized by season, including classical Charleston and mountain favorites and some new scrumptious gems. It is peppered with many tales and tips that are themselves tasty morsels to be savored.
"synopsis" may belong to another edition of this title.
About the Author
Douglas Bostick has a distinct love of regional history. He has spent more than two decades collecting and piecing together histories of the South. In addition to The Boathouse, Bostick is the author of On the Eve of the Charleston Renaissance: The George Johnson Photographs; Secession to Siege, 1860/1865: The Charleston Engravings; and Memorializing Robert E. Lee: The Story of Lee Chapel.
He has written numerous articles for historical journals, magazines and national newsletters, and his knowledge of history is enhanced by his gift for storytelling.
Jason Davidson serves as the director of food operations for Crew Carolina. Davidson has a rich a varied background in the food industry, having served as chef in some of the world’s best known restaurants. He joined Crew Carolina in 1999 as a sous chef for the Boathouse Restaurant in Charleston
Review
The remarkable recipes with so many great stories just shout the glory of the cooking traditions of the Carolina Lowcountry and honor the creations of the Gullah and European cooks who learned from each other. The pages are loaded with facts about one of America' s truly outstanding food and cooking cultures. Reading it is a joy and using the recipes reminds me of why I love being a chef. This important and impressive work now occupies a prominent place in my personal cookbook library. --Chef Marvin Woods, author, restaurateur and host of Turner South s hit show, Home Plate.
The Boathouse: Tales and Recipes from a Southern Kitchen is a perfect example of one of my favorite types of cookbooks. It s not only loaded with mouth-watering recipes; it s also a good read, packed with regional history, personal tales and ingredient tips. It s a great culinary and cultural reference. --Bobby Flay, restaurateur, cookbook author and CBS-TV food correspondent
Richard Stoney s two venerable Boathouse restaurants have grown up with contemporary Charleston, and everyone is better for it. This charming cookbook is a mélange of the best of Charleston eating and most colorful of Charleston s characters. I found it irresistible! --Anne River Siddons, New York Times bestselling novelist
"About this title" may belong to another edition of this title.
- PublisherJoggling Board Pr
- Publication date2006
- ISBN 10 0975349899
- ISBN 13 9780975349892
- BindingHardcover
- LanguageEnglish
- Edition number2
- Number of pages192
- Rating
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The Boathouse: Tales and Recipes from a Southern Kitchen
Published by
Joggling Board Press, 2006
ISBN 10: 0975349899
ISBN 13: 9780975349892
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The Boathouse: Tales and Recipes from a Southern Kitchen
Published by
Joggling Board Press, Charleston , SC, 2006
ISBN 10: 0975349899
ISBN 13: 9780975349892
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Hardcover. Condition: Very Good. Dust Jacket Condition: Very Good. autographed by Bostick on title page , later printing, " a cultural and food history of the Lowcountry and Western North Carolina Mountains" , Introduction by Richard S.W. Stoney, Photographs by Stewart Young , Paintings by West Frazier, book and dust jacket appear to be unused, although there is a gift inscription on the title page , not ex-library , not price-clipped ($26.95 ) , no odor. Signed by Author(s). Seller Inventory # 002384
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