From the best roadside dives to the finest upscale eateries, The Charleston Chef's Table opens up a new window on the Holy City, which has become a world-class culinary destination in recent years.

Focuses on 50 South Carolina restaurants that are housed in buildings at least 50 years old. In addition to a description of the restaurant's building, decor, and cuisine, each entry includes 2-3 recipes from that establishment.

Nelson brings Southern heritage baking into your home with these recipes for cakes, cookies, pies, cobblers, and more. The flavors are rich and nostalgic, the recipes simple to make, and her stories and guidance will inspire both beginner and experienced bakers.

Discover the secrets of one of the most mysterious, romantic regions in the South: the Lowcountry. James Beard Cookbook of the Year Award-winning author Joe Dabney produces another gem with this comprehensive celebration of Lowcountry cooking. Packed with history, authoritative folklore, photographs, and fascinating sidebars, Dabney takes readers on a tour of the Coastal Plain, including Charleston, Savannah, and Beaufort, the rice plantations, and the sea islands.

Church tea rooms are a popular yearly fund-raising event each Spring in Charleston, S.C. So popular and traditional, the Old St. Andrew's Episcopal Church Tea Room even marked its 50th anniversary in 2001.

Barbecue Lover's the Carolinas is an essential reference tool for those looking to immerse themselves in the culture of Carolina-style barbecue. Perfect for both the local BBQ enthusiast and the traveling visitor alike, each book features the history of the BBQ culinary style, where to find––and most importantly, consume––the best of the best local offerings; regional recipes from restaurants, chefs, and pit masters; information on the best barbecue-related festivals and culinary events; plus, regional maps and full-color photography.

Almost immediately, the Civil War transformed the way Southerners ate, devastating fields and food transportation networks. The war also spurred Southerners to canonize prewar cooking styles, resulting in cuisine that retained nineteenth-century techniques in a way other American cuisines did not. This fascinating book presents a variety of Civil War-era recipes from the South, accompanied by eye-opening essays describing this tumultuous period in the way people lived and ate.