Louis Osteen's Charleston Cuisine - Hardcover

Osteen relies on Charleston's bounty of vegetables and fruits, long-grain rice, sweet onions, fish, crabs, and shellfish to produce his signature versions of traditional dishes and to create imaginative menus. Marrying his love of the regional cuisine with his own creative interpretations, Louis Osteen glorifies the flavors that have made the South famous and provides home cooks with over 170 easy-to-follow recipes.

The dishes are stunning: a salad of Grilled Pears with Spinach and Clemson Blue Cheese in a Warm Onion Dressing, an unusual Sweet Corn Soup with Lump Crabmmeat, spicy Pepper-Seared Tuna with Greens and Beans, an innovative Fennel Gratin, his famous Braised Black Angus Short Ribs Crusted with Wadmalaw Sweet Onions, an irresistible Wild Mushroom Ragout. Osteen shares his original dessert recipes as well, from Bittersweet Chocolate Semifreddo with Hazelnut Cream to his reinvention of Fried Peach Pies.

Cooks will also appreciate the Basics section, which covers everything from making the perfect pie crust to cleaning soft-shell crabs, and the section devoted to grilling including a complete grilling timetable.

For the 7.4 million yearly visitors to beautiful, historic Charleston, and for anyone looking for inventive ways to prepare simple, elegant dishes, Louis Osteen's Charleston Cuisine lets everyone dine on the finest cuisine coming out of the South--at their own kitchen table.

"Louis Osteen loves his friends as much as he loves food. Which is why, it seems to me, this book exists: as a gift, from Louis, of food, for friends."--Bret Lott

McClellanville Lump Crab Cakes with a Whole-Grain Mustard Sauce

"Delicious home food from a talented Lowcountry chef. There are so many recipes I want to make, I don't know where to stop."--Sara Moulton, Executive Chef, Gourmet magazine

Country Ham and White Bean Soup with Greens

Gingered Pear Tarte Tatin

"Charleston and the whole South ought to be grateful."--John Egerton, author of Southern Food