The New Low-Country Cooking

Focusing on the "Low Country", the southern region that spans 80 miles from the coastal plain of South Carolina, from Pawley's Island southward to the Savannah River on the George State line, this impressive book includes 125 recipes from America's hottest young African-American chef. 8-page color photo insert.

Acknowledgments

vii

Foreword

xi

Introduction

1

(4)

Stocks, Sauces, and Gravies

5

(30)

Soups

19

(16)

Starters

35

(28)

Salads

49

(14)

Condiments

63

(34)

Rice, Pilau, Starches, and Grains

81

(16)

Vegetables, Mash, and Circuit Hash

97

(36)

Gems from the Sea

115

(18)

Ribs, Chops, and Loins

133

(38)

Yard Birds

153

(18)

Breaking Bread

171

(34)

The Southerner's Sweet Tooth

181

(24)

Refreshing and Relaxing Beverages

205

(8)

Index

213

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

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The New Low-Country Cooking

Summary

Table of Contents

Supplemental Materials