More than three hundred recipes that use wild game, fresh and saltwater foods, and natural seasonings, to bring the taste of the outdoors to your table. This cookbook is for those who take the time to scout the woods and wetlands—bringing home quail or duck, deer, turkey, crabs, shrimp, and fish. And it’s also for those who don’t have the means to hunt or fish or gather, but do have access to wild foods and want to serve them at their table. Smoke it, sauté it, or stir-fry it—however you like to prepare wild foods—this is the most complete how-to cookbook available for this kind of eating. Included are a glossary and nutritional charts comparing wild and domestic meats, and the fat content of various fish. From smoker to campfire to crockpot to microwave, Southeastern Wildlife Cookbook has the field covered. Recipes were selected from submissions made by readers, fans, and staff of South Carolina Wildlife magazine and other great cooks of the region. This new edition has been revised by Linda Renshaw, managing editor of the magazine.
Let James Beard Award–winning authors and hometown heroes Matt Lee and Ted Lee be your culinary ambassadors to Charleston, South Carolina, one of America’s most storied and buzzed-about food destinations. Growing up in the heart of the historic downtown, in a warbler-yellow house on Charleston’s fabled “Rainbow Row,” brothers Matt and Ted knew how to cast for shrimp before they were in middle school, and could catch and pick crabs soon after. They learned to recognize the fruit trees that grew around town and knew to watch for the day in late March when the loquats on the tree on Chalmers Street ripened. Their new cookbook brings the vibrant food culture of this great Southern city to life, giving readers insider access to the best recipes and stories Charleston has to offer. No cookbook on the region would be complete without the city’s most iconic dishes done right, including She-Crab Soup, Hoppin’ John, and Huguenot Torte, but the Lee brothers also aim to reacquaint home cooks with treasures lost to time, like chewy-crunchy, salty-sweet Groundnut Cakes and Syllabub with Rosemary Glazed Figs. In addition, they masterfully bring the flavors of today’s Charleston to the fore, inviting readers to sip a bright Kumquat Gin Cocktail, nibble chilled Pickled Shrimp with Fennel, and dig into a plate of Smothered Pork Chops, perhaps with a side of Grilled Chainey Briar, foraged from sandy beach paths. The brothers left no stone unturned in their quest for Charleston’s best, interviewing home cooks, chefs, farmers, fishermen, caterers, and funeral directors to create an accurate portrait of the city’s food traditions. Their research led to gems such as Flounder in Parchment with Shaved Vegetables, an homage to the dish that became Edna Lewis’s signature during her tenure at Middleton Place Restaurant, and Cheese Spread à la Henry’s, a peppery dip from the beloved brasserie of the mid-twentieth century. Readers are introduced to the people, past and present, who have left their mark on the food culture of the Holy City and inspired the brothers to become the cookbook authors they are today. Through 100 recipes, 75 full-color photographs, and numerous personal stories, The Lee Bros. Charleston Kitchen gives readers the most intimate portrayal yet of the cuisine of this exciting Southern city, one that will resonate with food lovers wherever they live. And for visitors to Charleston, indispensible walking and driving tours related to recipes in the book bring this food town to life like never before.
At oyster roasts and fancy cotillions, in fish camps and cutting-edge restaurants, the people of South Carolina gather to enjoy one of America's most distinctive cuisines--the delicious, inventive fare of the Lowcountry. In his classic Hoppin' John's Lowcountry Cooking, John Martin Taylor brings us 250 authentic and updated recipes for regional favorites, including shrimp and grits, she-crab soup, pickled watermelon rinds, and Frogmore stew. Taylor, who grew up casting shrimp nets in Lowcountry marshes, adds his personal experiences in bringing these dishes to the table and leads readers on a veritable treasure hunt throughout the region, giving us a delightful taste of an extraordinary way of life.
This "incomparable guide to Southern cuisine", according to Time magazine, includes a preliminary check list of the cookbooks of South Carolina which were published before 1935. A facsimile of the 1847 edition.
According to Jim Mize, nature has no mercy - just a sense of humor - and in this hilarious romp through the woods, he proves why readers praise him as an amusing combination of Marlin Perkins and Lewis Grizzard. The way Jim tells it, such overlooked creatures as fleas, flying squirrels, and chipmunks become curiosities of hilarious proportions. In the opening section, Jim waxes comic about carnivorous plants, insects that make people nervous, and birds with bad names. He points out, for instance, that all plants are edible. It's just that some of them will kill you. He also notes potential uses for kudzu - erosion control, livestock fodder, and hiding the neighbors' house as a prank while they're on vacation. From the quirks of nature, Mize graduates to greasy kid stuff. He tells parents how to referee while paddling a boat, raise kids that people like, and survive the two hobbies no child can resist - rock collecting and entomology. And Jim has plenty of musings about hunting and fishing. Outdoors people are sure to chuckle as he ponders the purpose of carp ("fish so ugly they have to spawn in muddy water"), the perplexities of orienteering ("Getting lost has never been much of a problem for me; the problem is getting found".) and the procedure for getting crappie to bite at night ("Lay your rod down, hold a cup of scalding coffee in one hand and a floppy sandwich in the other, and, if possible, try to balance the open thermos on one leg. Then just wait. Bait is optional".). Saving some of his most laugh-provoking observations for his final section, Jim answers age-old questions about why women fish better than men, why people give homes to shoe-chewing puppies, and where to takespouses for a special occasion (he recommends steering clear of restaurants that proudly accept Bass Pro Shop credit cards). Jim's entertaining insights are guaranteed to make you laugh out loud in renewed appreciation of the great outdoors.
Louisiana's Chenier Plain is a 2,200-square-mile region of marshes and oak-covered ridges (cheniers) that stretches along the Gulf of Mexico from Sabine Lake to Vermilion Bay. Its inhabitants, some 6,000 people of Cajun and other ancestries, retain strong economic and cultural ties to the land and its teeming wildlife. They call it paradise...but it is a vulnerable paradise. In this multifaceted study, Gay Gomez explores the interaction of the land, people, and wildlife of the Chenier Plain, revealing both the uniqueness of the region and the challenges it faces. After describing the geography and history of the Chenier Plain, Gomez turns to the lifeways of its people. Drawing on their words and stories, she tells how the chenier dwellers combine modern occupations with traditional pursuits such as alligator and waterfowl hunting, fur trapping, and fishing. She shows how these traditions of wildlife use provide both economic incentives for conservation and a source of personal and place identity. This portrait of a "working wetland" reveals how wildlife use and appreciation can give rise to a stewardship that balances biological, economic, and cultural concerns in species and habitat protection.
Andrew Zimmern loves food. In fact, there's practically nothing he won't try--at least once. As host of Bizarre Foods with Andrew Zimmern and Andrew Zimmern's Bizarre Foods America on the Travel Channel, Andrew's passion is exploring how different foods are important to different cultures. Now, Andrew is sharing his most hilarious culinary experiences--as well as fun facts about culture, geography, art, and history, to name a few--with readers of all ages. Don't like broccoli? Well, what if you were served up a plate of brains, instead? From alligator meat to wildebeest, this digest of Andrew's most memorable weird, wild, and wonderful foods will fascinate and delight eaters of all ages, intrepid and...not so much.
