Charleston Chef's Table [electronic resource] : Extraordinary Recipes from the Heart of the Old South

ISBN:

9780762769407

Title:

Author:

Herrick, Holly.

Personal Author:

Herrick, Holly.

Publication Information:

Guilford : Globe Pequot Press, 2009.

Physical Description:

1 online resource (213 p.)

Series:

Chef's Table

General Note:

Description based upon print version of record.

Contents:

""Front Cover""; ""Front Flap""; ""charchef""; ""00_CharlestonChefs xi""; ""01_CharlestonChefs 20""; ""02_CharlestonChefs 46-63""; ""03_CharlestonChefs 68""; ""04_CharlestonChefs 86-107""; ""05_CharlestonChefs 108-123""; ""06_CharlestonChefs 124-145""; ""07_CharlestonChefs 152""; ""08_CharlestonChefs 164-175""; ""09_CharlestonChefs 191""

Subject Term:

Cooking -- South Carolina -- Charleston.

Restaurants -- South Carolina -- Charleston -- Guidebooks.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2009

Publication Information:

Guilford : Globe Pequot Press, 2009.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.59757	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

Signature recipes from greater Charleston's top restaurants

In recent years, Charleston, which hosts more than four million visitors annually, has matured into a world-class culinary destination. Now, The Charleston Chef's Table allows locals and visitors alike to take a bit of the city's incomparable flavor home, with profiles of more than sixty of the city's best restaurants and a signature recipe from each.

From roadside dives to upscale eateries, Southern to Chinese, Holly Herrick leaves no stone unturned as she winnows Charleston's 1,500 restaurants down to her top picks. From fried chicken to sautéed duck livers, The Charleston Chef's Table delivers all the goods that make Charleston such an exciting place to visit, live, and dine. Complementing the text are full-color photographs, as well as sidebars that highlight this Southern gem's 300-year history.

Author Notes

Holly Herrick is a Cordon Bleu-trained chef, national award-winning food writer and restaurant critic, and longtime Charleston resident and booster. After stints in Paris, Minneapolis, and Jackson Hole, Wyoming, Herrick landed in Charleston, where she worked for seven years at The Post and Courier, Charleston's only daily newspaper, before leaving to focus on her freelance career in 2006. That same year she received a First Best Place Award for Newspaper Series, Special Sections, and Special Projects from the American Association of Food Journalists. Her work has appeared in Bon Appetit, Gourmet, Southern Living, and several regional publications. Her column, Delectable Delights, appears regularly in Lowcountry Living Magazine, and her first book, The Southern Farmers Market Cookbook, will be published in June 2009 by Gibbs Smith.

Excerpts

From the Introduction This book was written to celebrate beautiful Charleston and her extraordinarily talented chefs from restaurants small and large, simple and fancy. It is intended to be as much a recipe book for cooking enthusiasts as an ode to Charleston for those who love her from afar, for those who have been lucky enough to visit, and perhaps for the luckiest of all--those who call Charleston home. Excerpted from The Charleston Chef's Table: Extraordinary Recipes from the Heart of the Old South by Holly Herrick All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.