Charleston: People, Places and Food

Around Charleston and the nearby sea islands, a mixture of European, Native American, and African foods formed the basis of Lowcountry cuisine. Charleston: People, Places and Food is a collection of recipes from traditional Southern kitchens as well as examples of the nouvelle Southern cuisine found in area restaurants. Budding chefs will want to know how long to cook grits, whether rice should be steamed or simmered, and the best recipe ("receipt" in Charleston) for shrimp paste. Full color photographs provide a visual survey of the area and mouthwatering examples of completed dishes.


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