Hoppin' John's Lowcountry Cooking (2nd ed.)

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 Lowcountr