We’ve assembled some of our favorite cookbooks from the Carolina Coast with recipes that highlight Carolina Cuisines. From seafood to southern home cooking, to party-perfect appetizers, we’ve got something for everyone!
Nathalie Dupree was ahead of the curve eight years ago with her classic book Shrimp and Grits. Now, this Lowcountry comfort combo is found on restaurant menus all around the country–from top to bottom, coast to coast. All-new photography, new recipes from southern chefs, and a fresh design revamp a southern food cookbook for gift giving or one’s own kitchen library.
Nathalie Dupree is the author of 12 cookbooks and a three-time James Beard Award winner–for Mastering the Art of Southern Cooking (coauthored with Cynthia Graubart), Nathalie Dupree’s Southern Memories and Nathalie Dupree’s Comfortable Entertaining. She was awarded the Grand Dame of Les Dames d’Escoffier in 2012. She lives in Charleston, South Carolina.
Marion Sullivan has been the project consultant on cookbooks that include Magnolia’s Southern Cuisine. She is a Post and Courier food columnist and food editor of Charleston Magazine. She lives in Charleston.
This cookbook is dedicated to the truth that southerners are just as skilled and generous with the snack as they are with their bounteous, overflowing meals. In seventy-seven recipes that range from classic to contemporary, Perre Coleman Magness embraces the southern approach to snacking, including all the small bites you’ll need for any event, whether a football game, a party, or if things are looking down, a funeral. Many of the recipes are inspired by southern community cookbooks, home cooks, and chefs who put new twists on southern flavors.
Highlighting local ingredients and traditional techniques, these snacks–from Fried Dill Pickles with Delta Comeback Sauce to Louisiana’s Natchitoches Meat Pies and Charleston’s Benne Wafers–shine a light on the diversity of regionally distinct southern cuisine. The contemporary recipes work ingeniously with familiar southern ingredients, from Field Pea Hummus and Country Ham Pate to Smoked Catfish Spread and Sweet Tea Pecans. The recipes are enriched with delightful stories and lore, along with thirty-six lush color photographs. Getting together with friends and family? You will never arrive empty-handed again.
In 27 years overseas I could be said to have eaten my way around the world from the best restaurants in Paris to the smallest Hawker stall in Singapore. Along the way, I picked up tips and recipes which have been adapted and distilled into my own style, one which we share with our guests at the Carolina Bed & Breakfast as well as with our family and friends. In this cookbook, I am sharing it with you as well. OUR FAMILY TABLE: RECIPES & LESSONS FROM A LIFE ABROAD is a beautifully crafted book filled with more than 100 easy-to-prepare recipes for everything from entertaining to family meals. Enjoy recipes such as Peach Soup (pg. 10), French Eggs in Puff Pastry (pg. 43), Carolina Stuffed Mushrooms (pg. 56), Greek Lemon Chicken, and Cranberry Pistachio Biscotti
The Southern Harvest Cookbook: Recipes Celebrating Four Seasons
$24.99 The southern garden produces delights in all four seasons, from asparagus to tomatoes, apples to collard greens. Make use of the bounty of your garden or farmers’ market with new twists on familiar favorites. Recipes for Apple Radish Salad and Bacon Apple Burgers break up a fall parade of crisps and crumbles. Instead of roasting, make Whiskey Braised Sweet Potatoes or Sweet Potato Peanut Stew and add greens to Shrimp and Grits. Recipes for preserving herbs, pickling peaches and berry jams mean that your harvest will never go to waste. Let experienced gardener and cook Cathy Cleary walk you through four seasons of fresh, flavorful cooking.
The warmth of the oven and the smell of fresh-baked bread conjure comforting memories of tradition and place. Aside from being a staple on every table in the South, these breads and their recipes detail the storied history of the region. Biscuits emerged from Native American and European traditions. Cornbread, with its vast variety, is a point of debate among Southerners over which recipe yields the most delicious results. The hushpuppy, developed possibly to quiet whining dogs, is a requirement for any true catfish or barbecue meal. Author Chris Holaday and top culinary instructor Marilyn Markel offer the mouthwatering history, famous recipes and heartwarming stories of Southerners in their kitchens.
Carolina Catch: Cooking North Carolina Fish and Shellfish from Mountains to Coast
Early in life, North Carolinian Debbie Moose encountered fish primarily in stick form, but once she experienced her first raw oyster and first fried soft-shell crab, their pure flavors switched her on to shellfish and fish forever. Moose has now written the cookbook that unlocks for everyone the fresh tastes of North Carolina grilled tuna, steamed shrimp, pan-seared mountain trout, fried catfish, and baked littleneck clams, to name just a few of the culinary treasures sourced from the waters of a state that stretches from the mountains to the sea. In ninety-six dishes, Moose shows how to prepare North Carolina fish and shellfish–freshwater, saltwater, wild-caught, and farmed–in both classic southern and inventive, contemporary ways. The book’s Best Basics section provides a much needed one-stop resource for confident selection, preparation, and storage, and the Think Seasonal section offers a comprehensive list with descriptions and peak availability of North Carolina fish and shellfish. Moose has now written the cookbook that unlocks for everyone the fresh tastes of North Carolina grilled tuna, steamed shrimp, pan-seared mountain trout, fried catfish, and baked littleneck clams, to name just a few of the culinary treasures sourced from the waters of a state that stretches from the mountains to the sea. In ninety-two dishes, Moose shows how to prepare North Carolina fish and shellfish–freshwater, saltwater, wild-caught, and farmed–in both classic southern and inventive, contemporary ways.
Buxton Hall Barbecue’s Book of Smoke
Smoke savory meats and vegetables and cook the signature recipes from the kitchen of Buxton Hall Barbecue in Asheville, NC with Buxton Hall Barbecue’s Book of Smoke. In Buxton Hall Barbecue’s Book of Smoke, believers in slow-smoked, old-fashioned barbecue will learn how to build and master their own pit, right at home. Start small with chicken or pit beef and work your way up to a whole hog. If you’re not yet ready for the pit or limited on space, Moss also teaches easy, economical ways to infuse wood-smoke into your food. The recipes include all of the Buxton Hall favorites, including: Deep-fried Smoked Catfish, Smoky Pimento Cheese, Turnip Soup with Charred Onions, Slow-cooked Collards, Brussels Sprouts with Crispy Cracklin, Classic South Carolina-style Hash, Chicken Bog, Banana Pudding Pie, Grape Hull Pie, and S’mores with Homemade Marshmallows. Elliott Moss has received national attention for his innovative cooking from the New York Times, Food & Wine, Martha Stewart Living, Southern Living, Bon Appetit, Garden & Gun, GQ, and other publications. He was nominated for a James Beard Award for Best Chef Southeast in 2013. He currently resides in Asheville, North Carolina, where he has been the head chef at celebrated restaurant The Admiral and pop-up restaurants such as Punk Wok and The Thunderbird. He is now the co-owner and head chef of Buxton Hall Barbecue.