Hoppin' John's Lowcountry Cooking
John Martin Taylor’s Hoppin' John's Lowcountry Cooking, has been considered the best regional cookbook of its time. Now, the University of North Carolina Press is bringing out a new edition to celebrate the 20th anniversary of this classic cookbook.
In Hoppin' John's Lowcountry Cooking, John Martin Taylor offers a new preface in addition to 250 authentic and updated recipes for regional favorites, including shrimp and grits, she-crab soup, pickled watermelon rinds, and Frogmore stew.
John Martin Taylor is owner of www.HoppinJohns.com, where he sells special ingredients, including stone-milled cornmeal, to many of the country's best restaurants, and is the author of four cookbooks (see below).
Although Taylor currently lives in Bulgaria, he visited the Library on October 14, 2012 to celebrate and promote the book’s 20th Anniversary Edition.
The book has sold almost 30,000 copies in its twenty-year history.
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Anonymous Says: Hoppin' John's lowcountry cooking : recipes and ruminations from Charleston & the Carolina coastal plain
Amazon Says: A resurrection of Lowcountry cuisine features more than two hundred recipes and reveals the secrets of the most delicious grits, the last word on ham, how to make sweet pota...
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Anonymous Says: The new southern cook : 200 recipes from the South's best chefs and home cooks
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- Washington Post Blog
Hoppin’ John’s was the ‘Internet before the Internet’ - Southern Living
The Lowcountry Love Affair Started Here - Washington Post
John Martin Taylor: Beyond True Grits