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The New Lowcountry Cooking: 125 Recipes For Coastal Southern Cooking With Innovative Style,New
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There'S A Whole World Of Flavor Packed Into An Eightyplussquaremile Area Surrounding The Cities Of Charleston And Savannah. It'S Called The Low Country Of South Carolina.For Centuries, Lowcountry Cooks Have Taken The Diverse Foods Of Africa, France, Spain, And The Caribbean And Turned Them Into One Of The Most Intriguing Regional Cuisines.Marvin Woods, Chef/Owner Of Diaspora Foods In Charlotte, North Carolina, Offers A New Take On This Extraordinary Cuisine. By Incorporating These International Flavors With Contemporary Techniques, He Stays True To The Roots Of The Original Dish, Yet Creates New Flavors That Are Innovative And Delicious. With The Sure Hand Of A Seasoned Chef, Woods Transforms Standards Like Fried Chicken And Gumbo Into Updated Dishes For Today'S Kitchen. Try His Southernexposed Fried Chicken; It'S Fried, Then Baked, For Crispy, Greaseless Results. His Vegetable Gumbo Is Light, Flavorful, And Satisfying. There'S Everything From Bourbonsoaked Pork Chops And Barbecued Short Ribs To Panseared Pompano And Southern Summer Ratatouille.Rice, South Carolina'S Great Contribution To The American Culinary Melting Pot, Takes Center Stage In Crab And Shrimp Pilau And Fivegreens Rice. You'Ll Also Find Recipes For The Ultimate Southern Classicsbiscuits And Cornbreadalong With Sensational Desserts Such As My Favorite Mini Mud Pies And Praline Bread Pudding.But The New Lowcountry Cooking Is Much More Than A Great Cookbook. Woods Shares Historical Tidbits On How Dishes And Ingredients Got Their Names, Where They Originated, And The Indisputable Importance Of Africanamerican Cooks In Southern Life.The New Lowcountry Cooking Hits A High Note In American Regional Cuisine.
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This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.