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ChefTalk.com › Culinary Schools, Cookbooks & Cookware › Cookbooks › Gastronomy & History › A Culinary History of Myrtle Beach and the Grand Strand: Fish and Grits, Oyster Roasts and Boiled Peanuts (American Palate)

A Culinary History of Myrtle Beach and the Grand Strand: Fish and Grits, Oyster Roasts and Boiled Peanuts (American Palate)

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A Culinary History of Myrtle Beach and the Grand Strand: Fish and Grits, Oyster Roasts and Boiled Peanuts (American Palate)
Description:

The culinary history of Georgetown and Horry Counties reflects a unique merging of Native American, European, African and Caribbean cuisines. Learn how slaves taught their masters to create vast wealth on rice plantations, what George Washington likely ate when visiting South Carolina in 1791, how the turpentine industry gave rise to a sticky sweet potato cooking method and why locals eagerly anticipate one special time of year when boiled peanuts are at their best. Author Becky Billingsley, a longtime Myrtle Beach-area restaurant journalist, digs deep into historic records, serves up tantalizing personal interviews and dishes on the best local restaurants, where many delicious farm-to-table heritage foods can still be enjoyed.

Details:
DetailValue
AuthorBecky Billingsley
BindingPaperback
EAN9781609499563
ISBN1609499565
LabelHistory Press
ManufacturerHistory Press
PublisherHistory Press
StudioHistory Press
TitleA Culinary History of Myrtle Beach and the Grand Strand: Fish and Grits, Oyster Roasts and Boiled Peanuts (American Palate)
Item Height0.52 inches
Item Length9.07 inches
Item Weight7700 pounds
Item Width5.99 inches
Languages - Original LanguageEnglish
Languages - PublishedEnglish
NumberOfItems1
NumberOfPages208
Package Height0.6 inches
Package Length8.9 inches
Package Weight0.8 pounds
Package Width6 inches
ProductGroupBook
ProductTypeNameABIS_BOOK
PublicationDate2013-06-25
Models:
Model Name/TypeMPNEAN/UPC
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