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.
Taylor, who grew up casting shrimp nets in L.
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.
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