A journey through the lands of boiled peanuts, pesto, and pickled
peppercorns-with thirty recipesFoodies, travel enthusiasts,
culinary historians, fans of fine writing, and cookbook collectors
will feast on John Martin Taylor's Charleston to Phnom Penh. A
unique vision of a joyous and peripatetic life, these essays take
readers on a journey across three continents, from the South
Carolina Lowcountry of Taylor's upbringing to the Caribbean, Italy,
France, Eastern Europe, and Asia. Taylor recalls his mother's
before-her-time culinary experiments; probes historical archives to
research the origins of classic dishes; and remembers adventures
sailing, dancing, and fishing, as well as cooking. His gaze is
social, etymological, personal, comic, and historical, and all
foods are considered fair game for scrutiny. Taylor tells us how to
bake with olive oil, why he doesn't make wedding cakes, what to do
in Transylvania, and how he came to be a voice of the Lowcountry.
Make a margarita and delve into his deconstruction of hoppin' john,
his erstwhile namesake; the history of cheese straws; and how to
make callaloo and fish amok.
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