The Food, Folklore, and Art of Lowcountry Cooking: A Celebration of the Foods, History, and Romance Handed Down from England, Africa, the Caribbean, France, Germany, and Scotland Review

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(More customer reviews)This book is not just a cookbook, but more of a celebration of life in the Lowcountry. There are inserts of history, such as the Swamp Fox and General Oglethorpe's victory over the Spanish in 1742. Chapters tell of the rice plantations, the Gullah, and the mystique of the Lowcountry. Included is Carolina Gold, the West African connection, historic Charleston, Savannah, and Beaufort. Recipes included are: Lowcountry beverages, hors d'oeuvres, seafood, rice, soups, stews, and gumbos, benne seeds, peanuts, pork, chicken, vegetables, corn and spoon bread, grits, wild game, and desserts.
There is a dictionary of Charltonese (bare=a beverage made from barley and hops, flow=what you stand on, true="he true the ball").
Joe Dabney, who is a James Beard Cookbook of the Year winner brings a volume of recipes and stories. There is an equal amount of both. It is a trip to the Lowcountry.

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