Cooking in the Lowcountry from The Old Post Office Restaurant

This exciting new cookbook is part of the Roadfood Cookbook Series by Jane and Michael Stern, two of the most popular and successful food writers in America.

Cooking in the Lowcountry from The Old Post Office Restaurant

Cooking in the Lowcountry from The Old Post Office Restaurant

The exquisite menu at The Old Post Office Restaurant on Edisto Island, SC, has garnered this one-of-a-kind establishment legions of fans from around the country. It has been written up in the New York Times, Travel and Leisure, USA Today, Wine Spectator and Gourmet. This exciting new cookbook is part of the Roadfood Cookbook Series by Jane and Michael Stern, two of the most popular and successful food writers in America. Like a visit to this historic Southern island (less than an hour from Charleston), Lowcountry Cooking from The Old Post Office Restaurant contains more than 150 favorite recipes for Southern dishes with a classical twist, such as Fussed-Over Pork Chop, P.B.'s Ultimate Filet Mignon, Coca Cola Cake, and Key Lime Mousse. It includes an 8-page color insert. Chef Philip Bardin says, "Breads and desserts are prepared daily and all of the produce and seafood are local and the freshest available in the area. Our stone-ground grits - milled to our specifications - have been a specialty since 1988." Previous Roadfood cookbooks include: Blue Willow Inn Cookbook (1-55853-991-3), El Charo Cookbook (1-55853-992-1), Durgin-Park Cookbook (1-4016-0028-X), Harry Carey's Cookbook (1-4016-0095-6), Louie's Backyard Cookbook (1-4016-0038-7), Carbone's Cookbook (1-4016-0122-7), and The Famous Dutch Kitchen Restaurant Cookbook (1-4016-0138-3).

More Books:

Cooking in the Lowcountry from The Old Post Office Restaurant
Language: en
Pages: 232
Authors: Jane Stern, Michael Stern
Categories: Cooking
Type: BOOK - Published: 2004-06-14 - Publisher: Thomas Nelson

The exquisite menu at The Old Post Office Restaurant on Edisto Island, SC, has garnered this one-of-a-kind establishment legions of fans from around the country. It has been written up in the New York Times, Travel and Leisure, USA Today, Wine Spectator and Gourmet. This exciting new cookbook is part
The New Encyclopedia of Southern Culture
Language: en
Pages: 588
Authors: John T. Edge
Categories: Cooking
Type: BOOK - Published: 2009-09-01 - Publisher: ReadHowYouWant.com

The American South embodies a powerful historical and mythical presence, both a complex environmental and geographic landscape and a place of the imagination. Changes in the region's contemporary socioeconomic realities and new developments in scholarship have been incorporated in the conceptualization and approach of The New Encyclopedia of Southern Culture.
American Book Publishing Record
Language: en
Pages:
Authors: John T. Edge
Categories: American literature
Type: BOOK - Published: 2006 - Publisher:

Books about American Book Publishing Record
International Who's who of Authors and Writers
Language: en
Pages:
Authors: John T. Edge
Categories: Bio-bibliography
Type: BOOK - Published: 2008 - Publisher:

Books about International Who's who of Authors and Writers
The Food, Folklore, and Art of Lowcountry Cooking
Language: en
Pages: 400
Authors: Joseph Dabney
Categories: Cooking
Type: BOOK - Published: 2010-05-01 - Publisher: Sourcebooks, Inc.

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

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