New Low-Country Cooking: 125 Recipes for Southern Cooking with Innovative Style

Little disappointed with “low country” I was expecting. No pictures, smaller size book, with short sections.

Author should be embarrassed to present crab cakes using Dungeness crab as "Low-Country" - "Coastal Southern Cooking" - Dungeness crabs come from the Pacific ocean. If he had *ever* been on the east coast, he would only use the most delectable Blue Crabs (Sapidus callinectes) in the world. Huge waste of time and $

I LOVE this cookbook! The BEST spicy southern fried chicken ever! All the recipes are pretty simple and delicious. I just wish he'd written a 2nd book!!! YUM YUM!!!!

an excellent cookbook on a regional cuisine. excellent and accurate choice of recipes (although i wish there were more chicken dinner ones). these recipes are perfect for flavorful basic meals. this is without question the book i use most, especially for sunday dinner. i have passed along the mac/cheese recipe to dozens of folks. the smothered chicken recipe is a staple in our house. try the butternut squash succotash or the spiced apple pie or the stewed chicken. they're can't miss and delicious the food in this collection isn't fancy or fussy, but it is very very good. this book is best suited for everday folks who have cooking and eating as an integral part of daily home life.

This is one of my favorite cookbooks, especially after spending a summer in Charleston last year. I was raised on very traditional southern cooking, and I was looking for something that added a bit of gourmet flair to traditional recipes (and made them a bit healthier). This cookbook does it beautifully, and has a lot of nice background on low country cooking, food traditions, and history. The collard greens and gumbo recipes are just spectacular. I like too that there are basic recipes for things like hoppin john and plain old rice. No pretty pictures, but the volume of recipes more than makes up for it. If you are looking for something reminiscent of your grandma's cooking in the fifties, with lots of fatback and crisco, you won't find it here. But I think this is a much tastier, healthier turn on my favorite little bit of southern food.

This book offers incredible recipes that truly convey the flair of low-country cuisine. If you are looking to expand your cooking horizons with the addition of robust and creative dishes from the charming south, this is the roadmap that will get you there. Inventive dishes and practically goof proof instruction. This man has made it easy to bring spicy elegance to the dinner table. I recently bought this after seeing him cook on the discovery channel and I have been eating these dishes ever since. Buy this book - you wont be disappointed.

Insightful without being fussy or new age. The man obviously knows the culture and history behind this regional cooking. The attention to rice, sauces, and other basics is helpful and a terrific refresher course.The buttermilk biscuit receipe is foolproof and an absolute winner. If a cook can present a receipe this well, he has my attention and appreciation.What is next, Marvin????greg leaf glorieta, new mexico