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John Martin Taylor HOPPIN' JOHN'S LOWCOUNTRY COOKING 2012 Paperback LIKE NEW
US $14.25
ApproximatelyAU $21.92
Was US $15.00
Save US $0.75 (5% off)
Condition:
“Unread paperback, gift quality”
Like new
A book that looks new but has been read. Cover has no visible wear, and the dust jacket (if applicable) is included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear. See the seller’s listing for full details and description of any imperfections.
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- Buy It NowJohn Martin Taylor HOPPIN' JOHN'S LOWCOUNTRY COOKING 2012 Paperback LIKE NEW
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Postage:
US $5.88 (approx. AU $9.04) USPS Media MailTM.
Located in: Birmingham, Alabama, United States
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Estimated between Tue, 17 Jun and Tue, 24 Jun to 94104
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eBay item number:267261725715
Item specifics
- Condition
- Like new
- Seller notes
- “Unread paperback, gift quality”
- Signed
- No
- Custom Bundle
- No
- Ex Libris
- No
- Narrative Type
- Nonfiction
- Original Language
- English
- Vintage
- No
- Personalize
- No
- Personalized
- No
- Country/Region of Manufacture
- United States
- ISBN
- 9780807837252
About this product
Product Identifiers
Publisher
University of North Carolina Press
ISBN-10
0807837253
ISBN-13
9780807837252
eBay Product ID (ePID)
117264459
Product Key Features
Edition
2
Book Title
Hoppin' John's Lowcountry Cooking : Recipes and Ruminations from Charleston and the Carolina Coastal Plain
Number of Pages
368 Pages
Language
English
Publication Year
2012
Topic
Regional & Ethnic / American / Southern States, Customs & Traditions
Illustrator
Yes
Genre
Cooking, Social Science
Format
Trade Paperback
Dimensions
Item Height
1 in
Item Weight
5 oz
Item Length
9.2 in
Item Width
6.8 in
Additional Product Features
Intended Audience
Trade
LCCN
2012-554012
Dewey Edition
21
Reviews
Hoppin' John documented this food of the South Carolina coastal plain--its history, its geographic boundaries, and its culture--with a preservationist's precision. . . . It's hard to choose a single recipe.--Donna Florio, Southern Living, "Our new cooking bible. . . . We have the benefit of Taylor's culinary outlook that is a whole living thing, part history, part technique, part inventiveness, quilted like a family heirloom with plain old creativity in teaching us to savor flavor."-- Bl, Our new cooking bible. . . . We have the benefit of Taylor's culinary outlook that is a whole living thing, part history, part technique, part inventiveness, quilted like a family heirloom with plain old creativity in teaching us to savor flavor."-- Bluffton Today, A culinary history classic. . . . Taylor can be held responsible for the delightful resurgence of shrimp and grits on menus around the country, for the availability of stone ground grits through his online store, and for the current interest in recapturing lost varieties and flavors."-- Culinary Historians of Washington D.C., "Provides an in-depth look at the food and traditions Taylor grew up with . . . [This is] a book intertwined with recipes, histories and stories." -Durham Independent Weekly, Splendid recipes that should be on a National Registry of Great American Food. It's a stunner!"-- New York Times, "John Martin Taylor's game-changing book launched the region's rise to culinary fame, established our cuisine as distinctive in the South (and the world), sparked culinary history and preservation as viable career fields, and changed the face of the Lowcountry." - Charleston Currents, A culinary history classic. . . . Taylor can be held responsible for the delightful resurgence of shrimp and grits on menus around the country, for the availability of stone ground grits through his online store, and for the current interest in recapturing lost varieties and flavors.-- Culinary Historians of Washington D.C., "The University of North Carolina Press has done us a huge favor by publishing this 20th Anniversary Edition of Hoppin' John's Lowcountry Cooking ." - Jean Anderson Cooks blog, Taylor cut[s] through the buttery cliches and clutter of Southern cooking to define what low-country cuisine is."-- Washington Post, Its importance is undisputable. . . . Hoppin' John's Lowcountry Cooking is a definitive field guide to the cuisine of this region, from the banks of the salt marshes to the antebellum rice fields to the barrier sea islands. With its mission to respect what came before. . . it will always command a primary place in Lowcountry Literature."-- Charleston Magazine, "John Martin Taylor's game-changing book launched the region's rise to culinary fame, established our cuisine as distinctive in the South (and the world), sparked culinary history and preservation as viable career fields, and changed the face of the Lowcountry."-- Charleston Currents, Our new cooking bible. . . . We have the benefit of Taylor's culinary outlook that is a whole living thing, part history, part technique, part inventiveness, quilted like a family heirloom with plain old creativity in teaching us to savor flavor.-- Bluffton Today, "Taylor cut[s] through the buttery cliches and clutter of Southern cooking to define what low-country cuisine is." - Washington Post, John Taylor is the South's answer to Martha Stewart. . . . Hoppin' John knows his stuff!-- Atlanta Journal-Constitution, "Taylor cut[s] through the buttery cliches and clutter of Southern cooking to define what low-country cuisine is."-- Washington Post, "Hoppin' John documented this food of the South Carolina coastal plain--its history, its geographic boundaries, and its culture--with a preservationist's precision. . . . It's hard to choose a single recipe."-- Southern Living, "John Taylor is the South's answer to Martha Stewart. . . . Hoppin' John knows his stuff!"-- Atlanta Journal-Constitution, "A culinary history classic. . . . Taylor can be held responsible for the delightful resurgence of shrimp and grits on menus around the country, for the availability of stone ground grits through his online store, and for the current interest in recapturing lost varieties and flavors."-- Culinary Historians of Washington D.C., "There is much debate about who deserves credit for the revival of Lowcountry cuisine. But there's no denying that John Martin Taylor . . . played a key role." -Raleigh News and Observer, "Essential. . . . A cookbook, yes. But Hoppin' John's Lowcountry Cooking arguably put the once hyper-regional low country cooking on the nationwide map."-- LA Weekly, "Hoppin' John documented this food of the South Carolina coastal plain--its history, its geographic boundaries, and its culture--with a preservationist's precision. . . . It's hard to choose a single recipe."--Donna Florio, Southern Living, John Martin Taylor's game-changing book launched the region's rise to culinary fame, established our cuisine as distinctive in the South (and the world), sparked culinary history and preservation as viable career fields, and changed the face of the Lowcountry.-- Charleston Currents, Essential. . . . A cookbook, yes. But Hoppin' John's Lowcountry Cooking arguably put the once hyper-regional low country cooking on the nationwide map."-- LA Weekly blog, Its importance is undisputable. . . . Hoppin' John's Lowcountry Cooking is a definitive field guide to the cuisine of this region, from the banks of the salt marshes to the antebellum rice fields to the barrier sea islands. With its mission to respect what came before. . . it will always command a primary place in Lowcountry Literature.-- Charleston Magazine, "Our new cooking bible. . . . We have the benefit of Taylor's culinary outlook that is a whole living thing, part history, part technique, part inventiveness, quilted like a family heirloom with plain old creativity in teaching us to savor flavor."-- Bluffton Today, Taylor cut[s] through the buttery cliches and clutter of Southern cooking to define what low-country cuisine is.-- Washington Post, "Hoppin' John documented this food of the South Carolina coastal plain--its history, its geographic boundaries, and its culture--with a preservationist's precision. . . . It's hard to choose a single recipe." -Donna Florio, Southern Living blog, "Its importance is undisputable. . . . Hoppin' John's Lowcountry Cooking is a definitive field guide to the cuisine of this region, from the banks of the salt marshes to the antebellum rice fields to the barrier sea islands. With its mission to respect what came before. . . it will always command a primary place in Lowcountry Literature." - Charleston Magazine, "A culinary history classic.... Taylor can be held responsible for the delightful resurgence of shrimp and grits on menus around the country, for the availability of stone ground grits through his online store, and for the current interest in recapturing lost varieties and flavors." - Culinary Historians of Washington D.C., John Taylor is the South's answer to Martha Stewart. . . . Hoppin' John knows his stuff!"-- Atlanta Journal-Constitution, "Its importance is undisputable. . . . Hoppin' John's Lowcountry Cooking is a definitive field guide to the cuisine of this region, from the banks of the salt marshes to the antebellum rice fields to the barrier sea islands. With its mission to respect what came before. . . it will always command a primary place in Lowcountry Literature."-- Charleston Magazine, John Martin Taylor's game-changing book launched the region's rise to culinary fame, established our cuisine as distinctive in the South (and the world), sparked culinary history and preservation as viable career fields, and changed the face of the Lowco|9780807837252|, Essential. . . . A cookbook, yes. But Hoppin' John's Lowcountry Cooking arguably put the once hyper-regional low country cooking on the nationwide map.-- LA Weekly blog, "Essential. . . . A cookbook, yes. But Hoppin' John's Lowcountry Cooking arguably put the once hyper-regional low country cooking on the nationwide map."-- LA Weekly blog, "Our new cooking bible. . . . We have the benefit of Taylor's culinary outlook that is a whole living thing, part history, part technique, part inventiveness, quilted like a family heirloom with plain old creativity in teaching us to savor flavor." - Bluffton Today, Hoppin' John documented this food of the South Carolina coastal plain--its history, its geographic boundaries, and its culture--with a preservationist's precision. . . . It's hard to choose a single recipe."--Donna Florio, Southern Living, A culinary history classic. . . . Taylor can be held responsible for the delightful resurgence of shrimp and grits on menus around the country, for the availability of stone ground grits through his online store, and for the current interest in recapturi|9780807837252|, "Provides an in-depth look at the food and traditions Taylor grew up with . . . [This is] a book intertwined with recipes, histories and stories."--Durham Independent Weekly, "Essential. . . . A cookbook, yes. But Hoppin' John's Lowcountry Cooking arguably put the once hyper-regional low country cooking on the nationwide map." - LA Weekly blog, John Martin Taylor's game-changing book launched the region's rise to culinary fame, established our cuisine as distinctive in the South (and the world), sparked culinary history and preservation as viable career fields, and changed the face of the Lowcountry."-- Charleston Currents, Provides an in-depth look at the food and traditions Taylor grew up with . . . [This is] a book intertwined with recipes, histories and stories."--Durham Independent Weekly, Splendid recipes that should be on a National Registry of Great American Food. It's a stunner!-- New York Times, "Splendid recipes that should be on a National Registry of Great American Food. It's a stunner!"-- New York Times
Dewey Decimal
641.59757
Edition Description
New Edition,Special
Synopsis
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., 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., 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., 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 favourites, including shrimp and grits, she-crab soup, pickled watermelon rinds, and Frogmore stew.
LC Classification Number
TX715.2.S68T39 2012
Item description from the seller
Seller feedback (1,758)
- k***r (32)- Feedback left by buyer.Past 6 monthsVerified purchaseShipped immediately and arrived early. Book was brand new, just as described and pictured. Packaged excellently and very safe. Great tracking and communication. Absolutely perfect transaction. 10/10 Excellent seller.John Blitz MOUNDVILLE (Alabama: The Forge of History) 2008 Paperback NEW UNREAD (#266722137707)
- 3***6 (157)- Feedback left by buyer.Past monthVerified purchaseItem shipped quickly. Item received well packaged. Item in condition as described, like new condition. Quality, value, and overall appearance of item better than auction noted. Thank you.
- l***i (109)- Feedback left by buyer.Past 6 monthsVerified purchaseItem arrived much earlier than expected, and in exact, perfect condition as described! Seller took the time and effort to pack item to prevent any shipping damage! Highly recommend this A+++++ Seller! Thank you very much!
Product ratings and reviews
Most relevant reviews
- 01 Oct, 2020
Great recipe book
Verified purchase: YesCondition: Pre-owned
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