The Low Country
is the coastal plain around
Charleston and Savannah. The cuisine there blends rice with the ever abundant seafood to give a mix of flavor you won’t find anywhere else on the planet.
Bittle En' T'Ing' : Gullah Cooking With Maum Chrish’ by Virginia Mixson Geraty
The Gullah are African-Americans who live on the Sea Islands in the S.C. Low Country. Their cuisine blends rice, seafood and game with a distinctive mixture of African, Southern, and Caribbean
flavors. Paperback - 78 pages
Hoppin’ John’s Lowcountry Cooking by John Martin Taylor
John Martin Taylor is the leading authority on Low Country cooking. This book has a lot of great recipes and stories about Low Country culture. Paperback - 348 pages
Louis Osteen's Charleston Cuisine: Recipes from a Lowcountry Chef by Louis Osteen and Bret Lott Lois Osteen is the chef/owner of Louis’ Charleston Grill in the Charleston Omni. His upscale
Low Country-inspired cuisine is internationally recognised. Hardcover - 282 pages
Sandlapper Cookbook by Catha W. Reid, Joseph T. Bruce (Editor)
Coastal Carolina and Low Country cooking. Paperback - 241 page
Two Hundred Years of Charleston Cooking by Blanche S. Rhett
A fine collection of recipes with a Charleston flavor from a member of one of the city’s oldest families. Paperback - 135 pages
