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 distinctiv

New York Times best seller Winner, James Beard Award for Best Book in American Cooking Winner, IACP Julia Child First Book Award Named a Best Cookbook of the Se

John Martin Taylor offers a tempting display of homes and food with this sumptuous treasury of recipes and photographs. From shrimp Creole to black-eyed pea cak

Fried food is crispy, juicy, golden, and tasty. It's food that inspires passion, and no matter what anyone says about health you're going to find a way to eat i

What's cooking down South? Hoppin' John Taylor has traveled from Hilton Head to Memphis, from Louisville to Birmingham, from Bethesda to Miami to find out. He's