The New Low-Country Cooking

The southern region that spans 80 miles from the coastal plain of South Carolina from Pawley's Island, southward to the Savannah River on the Georgia state line, the Low Country teems with easily accessible natural resources"”seafood such as bass, oysters, shrimp, clams, mullet and sturgeon; game birds like pheasant, turkey, quail and duck; and of course, rice. In his culinary guide to this abundant country, rising-star chef Marvin Woods puts his own contemporary spin on delicious dishes, combining traditional ingredients with exciting new flavors. Here are such delights as Vegetable Gumbo and Cajun-Spiced Mahimahi, Confit of Barbecue Duck and Sweet Potato Creme Brulee. Woods also incorporates the area's Caribbean and African influences in such recipes as Brown Sugar Pineapple Jam, Black-Eyed Bean Cakes and Bourbon-Cured Salmon. With this cookbook, anyone"”anywhere"”can experience the unique taste of the Low Country.