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Charleston Grill at Charleston Place

Author : Bob Waggoner

Publisher : Gibbs Smith

Page : 234 pages

File Size : 45,9 MB

Release : 2007

Category : Cooking

ISBN : 9780941711968

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Book Description

Fusing South Carolina lowcountry cooking and his own French-influenced technique, Chef Bob Waggoner creates contemporary and sophisticated new Southern haute cuisine at his award-winning Charleston Grill using seasonal, locally sourced ingredients. From Grilled Okra with Maitre d Butter, to Grilled Corn Soup with Pork Cracklings, Smoked Bacon, and Micro Thyme, to Jumbo Lump Blue Crab Galette in a Lime, Pear Tomato, and Avocado Salsa, Waggoner brings home the sophistication and elegance of The Charleston Grill. Praise for Executive Chef Bob Waggoner: Food and Wine's "Reader's Favorite Chef in North America" Award (1999) Featured Chef at the James Beard Foundation Best Hotel Chefs of America Award (1999) 1999 James Beard Rising Stars of the 21st Century Saveur magazine's "100 Favorite Things" (2000) James Beard Foundation Best Chef, Southeast Nominee (2003) "The Charleston Grill feels like a splurge. There's a sybaritic message in its shiny green marble floor and dark wood paneling, in the interior courtyard overgrown with lush Southern flora, and above all in the deeply serious 800-bottle wine list with 28 Champagnes. Anyone missing the point would discover it very quickly when reading the menu, which is designed to ravish . . . " -The New York Times "This is where you go for Charleston's most assured and accomplished food. Presented in a swank dining room decked out with colorful folk art, Chef Bob Waggoner's cuisine summaries just how far the city's restaurant scene has come in the past 20 years." -Wine Spectator



Louis Osteen's Charleston Cuisine

Author : Louis Osteen

Publisher :

Page : 0 pages

File Size : 26,27 MB

Release : 1999

Category : Cooking

ISBN : 9781565120877

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Book Description

The owner of the acclaimed Charleston Grill delivers more than 170 creative recipes structured around the seasons that allow the home cook to recreate his sophisticated dishes. Foreword by Bret Lott.



Rodney Scott's World of BBQ

Author : Rodney Scott

Publisher : Clarkson Potter

Page : 226 pages

File Size : 36,76 MB

Release : 2021-03-16

Category : Cooking

ISBN : 1984826948

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Book Description

IACP COOKBOOK OF THE YEAR AWARD WINNER • In the first cookbook by a Black pitmaster, James Beard Award–winning chef Rodney Scott celebrates an incredible culinary legacy through his life story, family traditions, and unmatched dedication to his craft. “BBQ is such an important part of African American history, and no one is better at BBQ than Rodney.”—Marcus Samuelsson, chef and restaurateur ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, The Washington Post, Time Out, Food52, Taste of Home, Garden & Gun, Epicurious, Vice, Salon, Southern Living, Wired, Library Journal Rodney Scott was born with barbecue in his blood. He cooked his first whole hog, a specialty of South Carolina barbecue, when he was just eleven years old. At the time, he was cooking at Scott's Bar-B-Q, his family's barbecue spot in Hemingway, South Carolina. Now, four decades later, he owns one of the country's most awarded and talked-about barbecue joints, Rodney Scott's Whole Hog BBQ in Charleston. In this cookbook, co-written by award-winning writer Lolis Eric Elie, Rodney spills what makes his pit-smoked turkey, barbecued spare ribs, smoked chicken wings, hush puppies, Ella's Banana Puddin', and award-winning whole hog so special. Moreover, his recipes make it possible to achieve these special flavors yourself, whether you're a barbecue pro or a novice. From the ins and outs of building your own pit to poignant essays on South Carolinian foodways and traditions, this stunningly photographed cookbook is the ultimate barbecue reference. It is also a powerful work of storytelling. In this modern American success story, Rodney details how he made his way from the small town where he worked for his father in the tobacco fields and in the smokehouse, to the sacrifices he made to grow his family's business, and the tough decisions he made to venture out on his own in Charleston. Rodney Scott's World of BBQ is an uplifting story that speaks to how hope, hard work, and a whole lot of optimism built a rich celebration of his heritage—and of unforgettable barbecue.



Cook it Raw

Author : Editors of Phaidon

Publisher : Phaidon Press

Page : 0 pages

File Size : 15,98 MB

Release : 2013-04-09

Category : Cooking

ISBN : 9780714865492

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Book Description

Exploring social and environmental issues through gastronomy.



This Will Make It Taste Good

Author : Vivian Howard

Publisher : Voracious

Page : 497 pages

File Size : 35,10 MB

Release : 2020-10-20

Category : Cooking

ISBN : 031638111X

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Book Description

An Eater Best Cookbook of Fall 2020 From caramelized onions to fruit preserves, make home cooking quick and easy with ten simple "kitchen heroes" in these 125 recipes from the New York Times bestselling and award-winning author of Deep Run Roots. “I wrote this book to inspire you, and I promise it will change the way you cook, the way you think about what’s in your fridge, the way you see yourself in an apron.” Vivian Howard’s first cookbook chronicling the food of Eastern North Carolina, Deep Run Roots, was named one of the best of the year by 18 national publications, including the New York Times, USA Today, Bon Appetit, and Eater, and won an unprecedented four IACP awards, including Cookbook of the Year. Now, Vivian returns with an essential work of home-cooking genius that makes simple food exciting and accessible, no matter your skill level in the kitchen. ​ Each chapter of This Will Make It Taste Good is built on a flavor hero—a simple but powerful recipe like her briny green sauce, spiced nuts, fruit preserves, deeply caramelized onions, and spicy pickled tomatoes. Like a belt that lends you a waist when you’re feeling baggy, these flavor heroes brighten, deepen, and define your food. Many of these recipes are kitchen crutches, dead-easy, super-quick meals to lean on when you’re limping toward dinner. There are also kitchen projects, adventures to bring some more joy into your life. Vivian’s mission is not to protect you from time in your kitchen, but to help you make the most of the time you’ve got. Nothing is complicated, and more than half the dishes are vegetarian, gluten-free, or both. These recipes use ingredients that are easy to find, keep around, and cook with—lots of chicken, prepared in a bevy of ways to keep it interesting, and common vegetables like broccoli, kale, squash, and sweet potatoes that look good no matter where you shop. And because food is the language Vivian uses to talk about her life, that’s what these recipes do, next to stories that offer a glimpse at the people, challenges, and lessons learned that stock the pantry of her life.



Magnolias

Author : Donald Barickman

Publisher : Gibbs Smith

Page : 248 pages

File Size : 50,6 MB

Release : 2005-09-28

Category : Cooking

ISBN : 9780941711876

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Book Description

A visit to Magnolias Restaurant is featured in "1000 Things To Do Before Youie". This work continues the great success of Gibbs Smith regional Cookeryitles eg "El Farol". Donald Barickman brings his contemporary take onouthern flavors to the table at Magnolia's Restaurant in Charleston, Southarolina. Following up his successful first book, "Magnolia's Southernuisine", Barickman offers this new, expanded edition and long-awaited sequel,ringing forth over fifty new mouth-watering recipes while retaining many ofhe most popular originals. Chef Barickman's resource guide andasy-to-follow recipes make this cookbook a must-have for anyone with annterest in cooking in the "lowcountry" style.



Peninsula Grill

Author : Graham Dailey

Publisher :

Page : 256 pages

File Size : 11,33 MB

Release : 2012-12-01

Category :

ISBN : 9780615696881

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Book Description

Description and recipes from Peninsula Grill restaurant in Charleston, South Carolina.



Hoppin' John's Lowcountry Cooking

Author : John Martin Taylor

Publisher : UNC Press Books

Page : 366 pages

File Size : 35,52 MB

Release : 2012-08-06

Category : Cooking

ISBN : 0807837571

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Book Description

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 his classic Hoppin' John's Lowcountry Cooking, John Martin Taylor brings us 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, giving us a delightful taste of an extraordinary way of life.



Moon Charleston & Savannah

Author : Jim Morekis

Publisher : Moon Travel

Page : 618 pages

File Size : 46,99 MB

Release : 2018-10-02

Category : Travel

ISBN : 1640493093

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Book Description

Whether you're relaxing on a romantic beach, soaking up the rich history, or reveling in the Southern hospitality, dig into these fun-loving sister cities with Moon Charleston & Savannah. Explore the Cities: Navigate by neighborhood or by activity with color-coded maps of both Charleston and Savannah See the Sights: Browse the museums on Savannah's historic River Street, take a carriage ride through Charleston's French Quarter, or check out the wares at the Old City Market. Visit Civil War battlefields, check out the First African Baptist Church, and learn about the area's important African American history Get a Taste of the South: Sample classic shrimp and grits, juicy barbecue, or seafood straight off the boat. Savor innovative cuisine at James Beard Award-winning restaurants, and discover up-and-coming spots focusing on local, sustainable ingredients Bars, Entertainment, and Nightlife: Watch the sunset from a rooftop bar, see what's on tap at a craft brewery, or mingle with the locals at a French Quarter dive. Catch a live gig from the next big indie band, sip swanky artisan cocktails, or indulge in Savannah's to-go cup tradition on a stroll through the Historic District Honest Advice: Jim Morekis was born and raised in Savannah and shares his local insight into these beautiful cities Itineraries and Day Trips: Follow itineraries designed for families, beach lovers, history buffs, foodies, and more, and get outside the city with full chapters on Hilton Head and the Lowcountry and the Golden Isles Full-Color Photos and Detailed Maps Handy Tools: Background information on the area's landscape, history, and culture, tips on getting there and getting around, and advice for travelers with disabilities, families with children, seniors, and LGBTQ+ travelers With Moon's practical tips and local know-how, you can experience Charleston and Savannah your way. Hitting the road? Try Moon Blue Ridge Parkway Road Trip. Exploring more of the South? Try Moon Coastal Carolinas or Moon Asheville & the Great Smoky Mountains. Special ebook features: Easily navigate listings with quick searches, plus website links and zoom-in maps and images Personalize your guide by adding notes and bookmarks



Heritage

Author : Sean Brock

Publisher : Artisan

Page : 337 pages

File Size : 38,77 MB

Release : 2014-10-21

Category : Cooking

ISBN : 1579656439

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Book Description

New York Times best seller Winner, James Beard Award for Best Book in American Cooking Winner, IACP Julia Child First Book Award Named a Best Cookbook of the Season by Amazon, Food & Wine, Harper’s Bazaar, Houston Chronicle, Huffington Post, New York Times, Philadelphia Inquirer, Pittsburgh Post-Gazette, Vanity Fair, Washington Post, and more Sean Brock is the chef behind the game-changing restaurants Husk and McCrady’s, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there’s more time to cook) for which he has become so well-known. Brock’s interpretation of Southern favorites like Pickled Shrimp, Hoppin’ John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas. This is a very personal book, with headnotes that explain Brock’s background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes.