The Food, Folklore, and Art of Lowcountry Cooking: A Celebration of the Foods, History, and Romance Handed Down from England, Africa, the Caribbean, France, Germany, and Scotland

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9781402230981: The Food, Folklore, and Art of Lowcountry Cooking: A Celebration of the Foods, History, and Romance Handed Down from England, Africa, the Caribbean, France, Germany, and Scotland
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The perfect gift for Southerners, history lovers, and foodies alike.

Discover the secrets of one of the most mysterious, romantic regions in the South: the Lowcountry. James Beard Cookbook of the Year Award-winning author Joe Dabney produces another gem with this comprehensive celebration of Lowcountry cooking. Packed with history, authoritative folklore, photographs, and fascinating sidebars, Dabney takes readers on a tour of the Coastal Plain, including Charleston, Savannah, and Beaufort, the rice plantations, and the sea islands. Includes:

  • Benne Seed Biscuits
  • Sweet Potato Pie
  • Frogmore Stew
  • She Crab Soup
  • Brunswick Stew
  • Hoppin' John
  • Oyster Purloo
  • Cooter Soup
  • Hags Head Cheese
  • Goobers
  • And much, much more!

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About the Author:

Joseph E. Dabney is a retired newspaperman and public relations executive who has studied the Carolina and Georgia Low Country, Appalachian, and hill-country food traditions for many years. Author of the highly acclaimed Mountain Spirits and James Beard Cookbook of the Year Award winner Smokehouse Ham, Spoon Bread, and Scuppernong Wine, he lives in Atlanta, Georgia.

From Publishers Weekly:

Even a dyed-in-the-wool Yankee will feel like a local after conquering Dabney's voluminous follow-up to his James Beard-winning Appalachian cookbook Smokehouse Ham, Spoon Bread and Scuppernong Wine. Digging deep, Dabney explores the culinary traditions and folklore of the coastal plain that runs from South Carolina into Georgia, from colonization to today. Tracing the lineage of the iconic dishes like Frogmore Stew and She Crab Soup, Dabney combines research and first-person interviews to create a rich portrait of the land and people. Quick to laud the contributions of slaves for many of the region's favorite dishes and key ingredients (like okra and peanuts), not to mention plenty of local characters, Dabney immerses culinary carpetbaggers via guided tours of cities like Savannah and Charleston, including a helpful guide to Charleston dialect ("Minuet: You and I have dined"). Though the book's scope may intimidate some-recipes and key dishes are woven into the text rather than set apart-diners who want to eat like a Low Country local will find plenty of suggestions here for crab cakes, sweet tea, pimento cheese, oyster roasts, hoppin' John, pig roasts, and fried chicken, along with plenty of sides and accompaniments.
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