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New Charleston Cuisine
A snapshot of Charleston’s contemporary cuisine, New Charleston Cuisine represents the first-ever compilation of signature recipes from Charleston’s leading restaurant chefs, as originally featured in Hanna Raskin’s Cookbook Redux series for The Post and Courier.
Within this cookbook, readers will find the secrets to Sean Brock’s exclusive benne salsa, which Southern Foodways Alliance director John T. Edge once credited with provoking the epiphany that the partition between Old and New South has crumbled. They’ll learn how to make Mike Lata’s famous smoked oysters, characterized by Tasting Table as the long-awaited salvation of saltine crackers. Here, too, are recipes for the pickled shrimp, pea-and-peanut salad and duck-and-oyster rice pie dishes that serve as climactic moments in the epic food stories told by both locals and visitors alike. Featuring step-by-step recipes from the Holy City’s most creative culinary minds, New Charleston Cuisine is the perfect addition to home kitchens everywhere.
