Average Reviews:
(More customer reviews)This book really delivers what it promises. There are recipes in here from many legendary Charleston restaurants as well as recipes from restaurants and resorts in the Charleston area.
There is a photo of every recipe and they are gorgeous. There is also a side entry telling a bit about the contributing restaurant and sometimes including hints to simplify the recipe.
Many of the recipes are elaborate, but many are manageable by ordinary humans with a little time and less skill. Some favorites in this category are the Charleston Trifle (can you whip cream?)and the Pecan Infused Tiramasu. (Can you make boiled custard? Yes, you can!) Are you drooling yet?
Be aware that some of these recipes yield large quantities. I learned this the hard way when I made the Sherry Petits Fours from Angelfish bakery for my husband's birthday. The batter overwhelmed my home kitchen size Kitchen Aid mixer and I ended up finishing it by hand. Not really a hardship, mind you, but just FYI.
The cake batter for the petits fours was so moist and tasty that it is now my batter of choice for most cakes and cupcakes. Don't think I have enough patience to glaze all those petits fours again though!
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The city's chefs have changed and updated classic tastes and flavors, but every bite is filled with the memories of Charleston's rich history. Some of the desserts can be dated to 1847. Since that time, they have been adapted and perfected by restaurants in the area. From the Middleton Place's Huguenot Torte to the Square Onion Café's Silver Moon Caramel Cake, there is an indulgent dessert for everyone. This first-class cookbook also serves as a restaurant guide, with photographs, history, musing and stories accompanying the award-winning recipes.
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