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.
“Having this book is like having a decoding ring for Charleston cuisine. You would think that chefs of this caliber would jealously guard their secrets, but in an act of true hospitality they’ve offered them up on these pages. Now I can savor the ingredients and flavors of the Lowcountry and its gustatory capital Charleston, even when I’m hundreds of miles away.”
— Alton Brown, Food Network Personality & Cookbook Author
“Hanna Raskin’s New Charleston Cuisine is a brilliant and beautiful portrait of the Holy City’s contemporary food scene that reveals how Charleston’s most talented chefs—whether at white-tablecloth restaurants, food trucks, or carry-out cookshops—take inspiration from the Lowcountry’s bounty of ingredients and traditions. Locals will love this book for showing them how to recreate recipes from their favorite spots in their own homes; for those who are new to Charleston, this cookbook functions as a travel guide, leading the way, neighborhood by neighborhood, to places that show the diversity and richness of our hometown’s restaurant culture.”