The Charleston chef's table : extraordinary recipes from the heart of the Old South

From the best roadside dives to the finest upscale eateries, The Charleston Chef's Table opens up a new window on the Holy City, which has become a world-class culinary destination in recent years. Sumptuously illustrated, and written by an award-winning food writer who is also a Cordon Bleu-trained chef, it presents more than sixty unforgettable culinary experiences.

Charleston has matured into a world-class culinary destination, and now locals and visitors alike can take home a bit of the city’s incomparable flavor in The Charleston Chef’s Table. This sumptuously illustrated book profiles more than sixty of the city’s best restaurants and a includes a signature recipe from each. From roadside dives to upscale eateries, Southern to Chinese, Holly Herrick leaves no stone unturned as she winnows Charleston’s 1,500 restaurants down to her top picks.

 

Choose from Peninsula Grill’s Southern Seared Foie Gras with Black Pepper–Duck Biscuits and Carolina Peach Jam; Bowen’s Island Frogmore Stew;  SNOB’s Grilled Maverick Beef Tenderloin with Deviled Crab Cake, Bérnaise, and Green Peppercorn Sauce; and 181 Palmer’s blend of peanut butter and chocolate mousse served on a chocolate/coconut cookie crisp.

 

The Charleston Chef’s Table delivers all the goods that make Charleston an exciting place to visit, live, and dine. Complementing the text are full-color photographs, as well as sidebars that highlight this Southern city’s 300-year history.

Signature recipes from greater Charleston’s top restaurants In recent years, Charleston, which hosts more than four million visitors annually, has matured into a world-class culinary destination. Now, The Charleston Chef’s Table allows locals and visitors alike to take a bit of the city’s incomparable flavor home, with profiles of more than sixty of the city’s best restaurants and a signature recipe from each. From roadside dives to upscale eateries, Southern to Chinese, Holly Herrick leaves no stone unturned as she winnows Charleston’s 1,500 restaurants down to her top picks. From fried chicken to sautéed duck livers, The Charleston Chef’s Table delivers all the goods that make Charleston such an exciting place to visit, live, and dine. Complementing the text are full-color photographs, as well as sidebars that highlight this Southern gem’s 300-year history. Front Cover 1 Front Flap 2 charchef 3 00_CharlestonChefs xi 3 01_CharlestonChefs 20 16 02_CharlestonChefs 46-63 62 03_CharlestonChefs 68 80 04_CharlestonChefs 86-107 102 05_CharlestonChefs 108-123 124 06_CharlestonChefs 124-145 140 07_CharlestonChefs 152 162 08_CharlestonChefs 164-175 180 09_CharlestonChefs 191 192 Back Flap 211 Back Cover 212 Spine 213 From the best roadside dives to the finest upscale eateries, __The Charleston Chef’s Table__ opens up a new window on the Holy City, which has become a world-class culinary destination in recent years. Starters Salads Soups Sandwiches Pasta Seafood Beef, lamb, pork, and more Poultry perch Just desserts.