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Cooking in the Lowcountry from The Old Post Office Restaurant: Spanish Moss, Warm Carolina Nights, and Fabulous Southern Food

Jane Stern | Michael Stern | Philip Bardin
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The exquisite menu at The Old Post Office Restaurant on Edisto Island, SC, has garnered this one-of-a-kind establishment legions of fans from aroun... Read More

The exquisite menu at The Old Post Office Restaurant on Edisto Island, SC, has garnered this one-of-a-kind establishment legions of fans from around the country. It has been written up in the New York Times, Travel and Leisure, USA Today, Wine Spectator and Gourmet.

This exciting new cookbook is part of the Roadfood Cookbook Series by Jane and Michael Stern, two of the most popular and successful food writers in America. Like a visit to this historic Southern island (less than an hour from Charleston), Lowcountry Cooking from The Old Post Office Restaurant contains more than 150 favorite recipes for Southern dishes with a classical twist, such as Fussed-Over Pork Chop, P.B.'s Ultimate Filet Mignon, Coca Cola Cake, and Key Lime Mousse. It includes an 8-page color insert.

Chef Philip Bardin says, "Breads and desserts are prepared daily and all of the produce and seafood are local and the freshest available in the area. Our stone-ground grits - milled to our specifications - have been a specialty since 1988."

Previous Roadfood cookbooks include: Blue Willow Inn Cookbook (1-55853-991-3), El Charo Cookbook (1-55853-992-1), Durgin-Park Cookbook (1-4016-0028-X), Harry Carey's Cookbook (1-4016-0095-6), Louie's Backyard Cookbook (1-4016-0038-7), Carbone's Cookbook (1-4016-0122-7), and The Famous Dutch Kitchen Restaurant Cookbook (1-4016-0138-3). Read Less


Additional Information
  • Contributor(s)Jane Stern , Michael Stern , Philip Bardin
  • About the Contributor(s) Jane Stern was raised in New York City and southern Arizona, learning to love both hot pastrami sandwiches and bordertown...Jane Stern was raised in New York City and southern Arizona, learning to love both hot pastrami sandwiches and bordertown chimichangas. She met Michael Stern when they were graduate students at Yale University, at which point the couple set out on a lifelong quest to find the best American food and to write about it.

    Michael Stern was raised at a Heartland table of square meals. The Sterns’ monthly “Roadfood” column in Gourmet magazine has earned them three James Beard Awards for journalism. They are heard weekly on Public Radio's The Splendid Table.
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  • ISBN-139781418557881
  • Publish Date07/26/2010
  • PublisherThomas Nelson
  • Format eBook
  • LanguageEnglish
  • Weight (lbs)0.0 lb
  • Case Weight (lbs)0.0 lb
  • Dimensions 1.0(h) x 1.0(w) x 1.0(d) inches
  • Pages232
  • Price $2.99

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