Hoppin' John's Lowcountry Cooking: Recipes and Ruminations from Charleston & the Carolina Coastal Plain by John Martin Taylor

  • Homemade crème fraîche (page 24)

    from Hoppin' John's Lowcountry Cooking: Recipes and Ruminations from Charleston & the Carolina Coastal Plain Hoppin' John's Lowcountry Cooking by John Martin Taylor

    • Categories: Sauces, general; American South; Vegetarian
    • Ingredients: cream; sour cream
    • Accompaniments: Gingerbread
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Notes about Recipes in this book

  • Shrimp pilau

    • mjes on September 16, 2021

      This pilau is not Asian; it's spicing is simple and direct. The strength of the receipe is not only it's taste but that it can be served hot as a main dish, cold as a salad, and frozen to eat later. Recommended.

  • Turnips

    • redbird on April 22, 2026

      Excellent flavor. Used Hakurei turnips from my CSA; used country ham as the seasoning meat.

  • Spinach and bacon

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  • ISBN 10 0553082310
  • ISBN 13 9780553082319
  • Published Apr 01 1992
  • Format Hardcover
  • Page Count 372
  • Language English
  • Countries United States
  • Publisher Bantam Doubleday Dell
  • Imprint Bantam Doubleday Dell Publishing Group

Publishers Text

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.

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