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Sinopsis
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.
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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.
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 inLowcountry Living Magazine, and her first book, The Southern Farmers Market Cookbook,will be published in June 2009 by Gibbs Smith.
De la contraportada
From the best roadside dives to the finest upscale eateries, The Charleston Chef s Table opens up a new window on the Holy City, which has become a world-class culinary destination in recent years. Sumptuously illustrated, and written by an award-winning food writer who is also a Cordon Bleu?trained chef, it presents more than sixty unforgettable culinary experiences.
|From the best roadside dives to the finest upscale eateries, The Charleston Chef's Table opens up a new window on the Holy City, which has become a world-class culinary destination in recent years. Sumptuously illustrated, and written by an award-winning food writer who is also a Cordon Bleu trained chef, it presents more than sixty unforgettable culinary experiences.De la solapa interior
Charleston has matured into a world-class culinary destination, and now locals and visitors alike can take home a bit of the city's incomparable flavor in The Charleston Chef's Table. This sumptuously illustrated book profiles more than sixty of the city's best restaurants and a includes 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.
Choose from Peninsula Grill's Southern Seared Foie Gras with Black Pepper Duck Biscuits and Carolina Peach Jam; Bowen's Island Frogmore Stew; SNOB's Grilled Maverick Beef Tenderloin with Deviled Crab Cake, Bérnaise, and Green Peppercorn Sauce; and 181 Palmer's blend of peanut butter and chocolate mousse served on a chocolate/coconut cookie crisp.
The Charleston Chef's Table delivers all the goods that make Charleston an exciting place to visit, live, and dine. Complementing the text are full-color photographs, as well as sidebars that highlight this Southern city's 300-year history.
Charleston has matured into a world-class culinary destination, and now locals and visitors alike can take home a bit of the city s incomparable flavor inThe Charleston Chef s Table. This sumptuously illustrated book profiles more than sixty of the city s best restaurants and a includes 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.
Choose from Peninsula Grill s Southern Seared Foie Gras with Black Pepper Duck Biscuits and Carolina Peach Jam; Bowen s Island Frogmore Stew; SNOB s Grilled Maverick Beef Tenderloin with Deviled Crab Cake, Bérnaise, and Green Peppercorn Sauce; and 181 Palmer s blend of peanut butter and chocolate mousse served on a chocolate/coconut cookie crisp.
The Charleston Chef s Table delivers all the goods that make Charleston an exciting place to visit, live, and dine. Complementing the text are full-color photographs, as well as sidebars that highlight this Southern city s 300-year history.
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Charleston Chef's Table: Extraordinary Recipes From The Heart Of The Old South
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