• Book cover for 'Two Hundred Years Of Charleston Cooking' with large dark green title text on a warm peach background and a vintage aerial photograph of Charleston architecture along the bottom.
  • Back cover for 'Two Hundred Years Of Charleston Cooking' includes reviews, publisher information and ISBN
  • Title page for Two Hundred Years of Charleston Cooking showing copyright information for University of South Carolina, 1976, and printing history from 1976 to 1990.
1 3

University of South Carolina Press

Two Hundred Years of Charleston Cooking — 1990 Sixth Printing (USC Press)

Two Hundred Years of Charleston Cooking — 1990 Sixth Printing (USC Press)

$20.00 USD
$0.00 USD $20.00 USD
Sale Sold out
Shipping calculated at checkout.

Low stock: 1 left

AT A GLANCE

Title:
Two Hundred Years of Charleston Cooking
Publisher:
University of South Carolina Press
Style:
Historic Southern cooking
Author:
Compiled by Blanche S. Rhett
Era:
Early 20th Century (1900 - 1945)
Date:
1990 Sixth Printing
Origin:
Columbia, South Carolina
Dimensions:
5 ⅜" x 8 ⅜"
Condition:
Excellent (EX)
Cover:
Softcover
Pages:
289
ISBN:
9780872493483, 0872493482
Book genre:
Cookbook

A landmark Lowcountry cookbook preserving 300+ historic Charleston recipes from the 18th–20th centuries.

Collector’s Note

Two Hundred Years of Charleston Cooking is one of the most important regional cookbooks ever published in the American South. First issued in 1930 by J. Cape & H. Smith of New York, the book gathered more than three hundred recipes from Charleston housewives and the African American cooks who shaped the city’s culinary identity. Blanche S. Rhett collected the recipes; Lettie Gay, director of the Home Institute at the New York Herald Tribune, interpreted, tested, and standardized them with the precision of 1930s home economics.

The book quickly went out of print by 1934, becoming a sought‑after rarity. In 1976, the University of South Carolina Press revived the work with a new foreword by Charleston artist and historian Elizabeth Verner Hamilton, restoring its place in Southern culinary literature. 

Collectors prize this title for its blend of historic authenticity, Lowcountry foodways, and its documentation of the labor, skill, and creativity of African American cooks whose contributions defined Charleston cuisine.

This 1990 Sixth Printing, part of this celebrated University of South Carolina Press reissue series, preserves the full 1930 text and recipe collection, offering a sweeping view of Charleston’s culinary traditions across two centuries. More than 300 recipes appear in tested, organized form, ranging from iconic Lowcountry dishes to forgotten delicacies. Includes:

  • Seafood & Coastal Specialties She‑crab soup • Shrimp with hominy • Cooter (turtle) stew • Oyster dishes • Fish casseroles
  • Rice Dishes & Gullah Traditions Hoppin’ John • Rice pilau • Rice casseroles • Grain‑based sides
  • Breads, Savories & Entertaining Foods Cheese straws • Biscuits • Corn breads • Small savory pastries
  • Cakes, Candies & Desserts Over 100 pages of sweets: layer cakes, pound cakes, spice cakes, pralines, confections
  • Everyday Home Cooking Okra • Sweet potatoes • Greens • Meat dishes • Holiday recipes • Stews and casseroles

The result is a cookbook that blends historical authenticity with practical, standardized instructions — a rare combination in early 20th‑century regional cooking.

Edition:  Pages: 289 ISBN: 0‑87249‑348‑2 / 9780872493483 Format: Softcover

Author Biography

Ken Haedrich is an award‑winning American cookbook author celebrated for his warm, approachable writing style and his deep affection for home‑style cooking. A recipient of the Julia Child Cookbook Award, Haedrich has written more than a dozen cookbooks spanning breakfast, pies, comfort food, and family‑friendly baking. His work is known for its clarity, charm, and practicality — recipes that feel both nostalgic and contemporary, rooted in everyday ingredients and thoughtful technique.

Haedrich began his culinary career as a Navy cook before transitioning into food writing, a background that shaped his emphasis on resourcefulness, simplicity, and heartfelt storytelling. 

This paperback copy is in excellent condition. Clean cover, tight binding, crisp pages. No writing noted. A well-preserved example of a foundational Southern cookbook.

Explore our collection of Vintage Cookbooks ↗ for more cookbooks, culinary pamphlets and recipes.

Just a quick heads‑up: the photos reveal details far better than text alone, so they’re worth a close review.

We share as much accurate information as possible about each item—from provenance to condition—but the images often show the nuances best. If you ever need more details, we’re always happy to help.

View full details

Nostalgic Cookbooks: A Taste of Culinary History

Vintage cookbooks are highly sought after by collectors and home enthusiasts for their nostalgic appeal, unique retro recipes, and distinctive mid-century design. They make striking display pieces in kitchens, cafés, and on open shelving, combining visual charm with culinary history.

These cookbooks preserve the flavors, entertaining traditions, and food culture of their era—from molded salads and casseroles to early convenience food innovations. Unlike modern digital recipes, vintage cookbooks offer a tactile, authentic experience that connects readers to the past. Many feature handwritten notes, personal substitutions, and family cooking tips, making each copy a one-of-a-kind piece of culinary heritage

Collecting vintage cookbooks combines the joy of discovery with practical inspiration for modern cooking and entertaining. Whether hardcover first editions or charming vintage paperbacks, these books add character, warmth, and historical authenticity to any kitchen collection. Out-of-print titles, community-compiled spiral bounds, and promotional recipe pamphlets have become increasingly collectible as recipes migrate online.

More culinary classics ...