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John Martin Taylor: Hoppin’ John’s Lowcountry Cooking
Friday - December 28, 2012
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About This Show
At oyster roasts and fancy cotillions, in fish camps and cutting-edge restaurants, the people of South Carolina gather to enjoy one of America's most distinctive cuisines--the delicious, inventive fare of the Lowcountry. In the 25th anniversary edition of his classic, Hoppin' John's Lowcountry Cooking, John Martin Taylor offers 250 authentic and updated recipes for regional favorites, including shrimp and grits, she-crab soup, pickled watermelon rinds, and Frogmore stew. Taylor, who grew up casting shrimp nets in Lowcountry marshes, adds his personal experiences in bringing these dishes to the table and leads readers on a veritable treasure hunt throughout the region, offering a taste of an extraordinary way of life.
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