Two Hundred Years of Charleston Cooking (Hardcover, 2nd Revised edition)

First published in 1930 as 200 Years of Charleston Cooking, this collection of more than three hundred recipes was gathered by Blanche S. Rhett from housewives and their African American cooks in Charleston, South Carolina. From enduring favorites like she-crab soup and Hopping John to forgotten delicacies like cooter (turtle) stew, the recipes Rhett collected were full of family secrets but often lacked precise measurements. With an eye to precision that characterized home economics in the 1930s, Rhett engaged Lettie Gay, director of the Home Institute at the New York Herald Tribune, to interpret, test, and organize the recipes in this book. Two Hundred Years of Charleston Cooking is replete with southern charm and detailed instructions on preparing the likes of shrimp with hominy, cheese straws, and sweet potato pie not to mention more than one hundred pages of delightful cakes and candies.

General

Imprint:	University of South Carolina Press
Country of origin:	United States
Release date:	June 2021
Compiled by:	Blanche S. Rhett
Editors:	Lettie Gay
Introduction by:	Helen Woodward
Foreword by:	Elizabeth Hamilton • Nathalie Dupree
Dimensions:	178 x 127mm (L x W)
Format:	Hardcover - Cloth over boards
Pages:	336
Edition:	2nd Revised edition
ISBN-13:	978-1-64336-198-7
Categories:	Books
LSN:	1-64336-198-8
Barcode:	9781643361987

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