| The New South Carolina Cookbook Contributor(s): Leaders (Author) |
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ISBN: 1570031126 ISBN-13: 9781570031120 Publisher: University of South Carolina Press OUR PRICE: $17.09 Product Type: Paperback Published: May 1997 Annotation: Combining quintessential southern cooking with more than 300 new recipes designed for today's hurried, health-conscious lifestyle, The New South Carolina Cookbook serves up a feast of Palmetto State favorites. On its pages some of the most accomplished cooks in the state share prized family recipes. Their diversity of cooking expertise makes the book a culinary composite of South Carolina, from the Blue Ridge Mountains to the Atlantic Ocean. Tested for accuracy and taste and analyzed for nutritional content, the collection's more than 580 recipes range from elementary to ambitious. The cookbook features dishes suitable for crowds, selections that are low in fat, and foods long associated with the Palmetto State, including shrimp-okra gumbo, red beans and rice, fresh corn chowder, and peach crepes. A new chapter explains how to change recipes and make substitutions that reduce fat, calories, cholesterol, and sodium. |
| Additional Information |
| BISAC Categories: - Cooking | Regional & Ethnic - American - Southern States - Travel | United States - South - South Atlantic (dc, De, Fl, Ga, Md, Nc, Sc, Va, Wv) |
| Dewey: 641.5 |
| LCCN: 96009972 |
| Physical Information: 0.65" H x 7.5" W x 9.51" (0.95 lbs) 187 pages |
| Themes: - Cultural Region - Deep South - Cultural Region - South Atlantic - Cultural Region - Southeast U.S. - Cultural Region - South - Geographic Orientation - South Carolina |
| Descriptions, Reviews, Etc. |
| Publisher Description: From shrimp-okra gumbo to peach crepes, The New South Carolina Cookbook serves up a feast of Palmetto State favorites. A standard reference for the South Carolina kitchen since its initial publication in 1953, the cookbook has been reprinted nine times and now appears in a greatly updated and expanded edition. On its pages some of the most accomplished cooks in the state share prized family recipes. Their diversity of cooking expertise makes the book a culinary composite of South Carolina, from the Blue Ridge Mountains to the Atlantic Ocean. Tested for accuracy and taste and analyzed for nutritional content, the collection's more than 580 recipes range from elementary to ambitious. The cookbook features dishes suitable for crowds, selections that are low in fat, and foods long associated with the Palmetto State, including red beans and rice, fresh corn chowder, and pecan pie. A new chapter explains how to alter recipes and make substitutions that reduce fat, calories, cholesterol, and sodium. |