The first major Gullah Geechee cookbook from "the matriarch of Edisto Island," who provides delicious recipes and the history of an overlooked American community. The history of the Gullah and Geechee people stretches back centuries, when enslaved members of this community were historically isolated from the rest of the South because of their location on the Sea Islands of coastal South Carolina and Georgia. 

Provides a collection of culinary reminiscences from author Pat Conroy--about his travels and the fascinating people and great meals he encountered along the way--accompanied by a selection of one hundred favorite recipes.

Pat Branning is a gifted storyteller who weaves her heartfelt memories of the South throughout this gorgeous coffee table cookbook featuring the works of our best-loved southern artists, along with stunning food photography and landscapes.

Sallie Ann Robinson brings readers to the dinner table in South Carolina's Lowcountry. Born and raised on the small, remote island of Daufuskie, Robinson shares the food and foodways from her Gullah upbringing.

South Carolina's singularly rich food tradition includes distinctive ingredients, such as the Bradford Watermelon, Sea Island White Flint Corn, Palmetto Asparagus, and Carolina Gold Rice, and signature dishes such as shrimp and grits, chicken bog, okra soup, Frogmore stew, and crab rice. Taste the State tells the stories of the most important of these ingredients and dishes in 82 engaging profiles.

This catalog contains recipes recommended for football tailgating at University of South Carolina football games. Types of recipes include appetizers, cold dishes, hot dishes, desserts, beverages, breads, and more.

Shortly after opening its doors in 1993, Slightly North of Broad restaurant became an integral part of its hometown, reflecting at once Charleston’s bright spirit, open attitude, and historic character. It presents classic recipes―those “sacred cows” that regulars would not allow off the menu― as well as long-running seasonal plates and many of the sauces, side dishes, and dressings that played foundational roles in the restaurant’s popular Lunch Express and Dailies menus.

Features nearly 200 ways to savor one of Clemson's signature products. Chef Thormose offers refined versions of classic dishes as well as creative ways to enhance your favorite fare with a little Clemson spirit.

The author offers an ode to a meal that, notably in the Sabbath-minding South, is more than a meal. Sunday dinner, Lacy observes, is “a state of mind. It is about taking the time to be with the people who matter to you.” Describing her own childhood Sunday dinners, in which her beloved, culinary-minded grandfather played an indelible role, Lacy explores and celebrates the rhythms of Sunday food traditions.

First published in 1930 as 200 Years of Charleston Cooking, this collection of more than three hundred recipes was gathered by Blanche S. Rhett from housewives and their African American cooks in Charleston, South Carolina.