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I bought this cookbook because it is done by someone from the Low Country and as a bona fide chef, offers authenticity. I have been interested in this cuisine since I first visited Charleston, SC, recognized the uniqueness of flavors and have been on the lookout for a cookbook that is more or less all-inclusive. There are other books from this region that focus on sub-categories (shrimp & grits, rice dishes, seafood only, upper class "Plantation food", etc.) but this one appears to cover everything from the entire region with some upper class; "white collar" offerings, but also has some lower middle class; "blue collar" dishes as well. My impression of the whole "Low Country" cuisine is based on what slaves had to cook. Of course, there was a difference as to what the slaves ate themselves and what they served to the owners. It seems to make a good distinction between the two while paying homage to the roots from which it all came and how the basics evolved into the more elaborate dishes. The author give a good history lesson the includes a socioeconomic piece to help the cook understand where this all originated and why this cuisine is unique to the Low Country. I appreciate the way the recipes are written in that they are aimed at the home cook, although this isn't designed for the beginner.Read full review
I love his twist on the old
Verified purchase: Yes | Condition: Pre-owned
Great cooking keeps me going thank you. Worth the purchase.
Verified purchase: Yes | Condition: Pre-owned
Great book, well written, a must for the "Southern self" of your book collection. Chapters are set up logically and are easy to follow. Throw in some history and Marvin has painted a vivid picture for all of us.
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