Magnolias Southern Cuisine

Created by Donald Barickman for the Charleston based Magnolias Uptown/Down South restaurant (and enhanced with color photography by Tom Eckerle), Magnolias Uptown/Down South Southern Cuisine showcases 99 superbly presented recipes ranging from Parmesan Fried Oysters with a Roasted Garlic Dip; Pan-Fried Chicken Livers with Caramelized Onions, Country Ham and Red-Eye Gravy; Magnolias' Grilled Chicken Salad with Caramelized Onions, Lemon Vinaigrette and Fresh Parmesan Over Mixed Greens; and Grilled Salmon Filet with Dill Butter Over Creamy White Grits; to Salt and Pepper Fried Shrimp; Magnolias' Steamed Petite Clams with Fresh Tomatoes, White Wine, Garlic and Basil; Pork Bar-B-Que Sandwich with Mustard Slaw and Sweet Pepper Relish; and Magnolias' Baked Creams with Orange Custard Sauce, Chef Barickman's unusual interpretations of traditional Charleston and Lowcountry dishes makes for truly inspired dining.

This prominent Charleston chef provides us with some of his recipes which have made his restaurant a landmark.For most of us who have not cooked with grits and greens and blackened this and that, this book teaches us to use these ingredients with style and flash.Particularly enjoyed seeing him prepare Magnolias' Spicy Shrimp, Sausage and Tasso Gravy over Creamy White Grits on TV. This attracted me to the book. Getting the grits from his recommended source along with the tasso made the dish hopefully turn out close to the restaurant. This is good, comfort food!Also have enjoyed an unusual dessert dish which is elegant, delicious and relatively easy to prepare: Magnolias' Baked Creams with Orange Custard Sauce.This is delightful source to turn to when the event calls for some downhome, good basic Southern food with style and flair. Attractively done with good color photos and excellent writing guiding one through the recipes with sources, etc.

Great book! The first real cookbook to come from any of the Charleston area Restaurants. Beautiful photographs and makes a great gift, especially for those who have eaten or have been to the famous Magnolias.

I purchased two copies of this book (one for myself and one for a friend) while dining at Magnolia's in Charleston. We were so impressed with the food that we had to have the recipe for the grits with shrimp dish that enthralled my husband (who is not a Southerner). While there we ran into others who are equally impressed. One famous journalist detours frequently just for the food at Magnolia's. Recipes are well presented, easy to follow and delicious. When calling for special ingredients, e.g., tasso, the author provides sources. For anyone who loves to cook and wants to evoke Southern style in a new and fresh way, this book will serve all your needs.