Hoppin' John's Lowcountry Cooking

“Its importance is undisputable. . . . Hoppin' John’s Lowcountry Cooking is a definitive field guide to the cuisine of this region, from the banks of the salt marshes to the antebellum rice fields to the barrier sea islands. With its mission to respect what came before. . . it will always command a primary place in Lowcountry Literature.”—Charleston Magazine

“Hoppin' John documented this food of the South Carolina coastal plain—its history, its geographic boundaries, and its culture—with a preservationist’s precision. . . . It’s hard to choose a single recipe.”—Southern Living

“Taylor cut[s] through the buttery cliches and clutter of Southern cooking to define what low-country cuisine is.”—Washington Post

“Splendid recipes that should be on a National Registry of Great American Food. It’s a stunner!”—New York Times

“John Taylor is the South’s answer to Martha Stewart. . . . Hoppin’ John knows his stuff!”—Atlanta Journal-Constitution

“No man deserves more credit for Charleston’s culinary resurgence.”—Gourmet

“Essential. . . . A cookbook, yes. But Hoppin' John’s Lowcountry Cooking arguably put the once hyper-regional low country cooking on the nationwide map.”—LA Weekly

“The best regional cookbook in many years.”—Vogue

“An arbiter of Lowcountry cooking done the right way.”—Island Packet

“Provides an in-depth look at the food and traditions Taylor grew up with . . . [This is] a book intertwined with recipes, histories and stories.”—Durham Independent Weekly