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
, 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.