{"product_id":"two-hundred-years-charleston-cooking","title":"Two Hundred Years of Charleston Cooking — 1990 Sixth Printing (USC Press)","description":"\u003cdiv class=\"MuiBox-root mui-xxdqwu\"\u003e\n\u003ch3 dir=\"auto\"\u003eA landmark Lowcountry cookbook preserving 300+ historic Charleston recipes from the 18th–20th centuries.\u003c\/h3\u003e\n\u003cdiv style=\"margin: 22px 0 14px 0; padding: 8px 14px 6px 14px; border-left: 3px solid #334FB4; background-color: #f8faff;\"\u003e\n\u003ch3 style=\"color: #334fb4; font-size: 15px; letter-spacing: 0.2px; margin: 0 0 6px 0;\"\u003eCollector’s Note\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\u003cem\u003eTwo Hundred Years of Charleston Cooking\u003c\/em\u003e is one of the most important regional cookbooks ever published in the American South. First issued in 1930 by\u003cstrong\u003e J. Cape \u0026amp; H. Smith of New York\u003c\/strong\u003e, 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 \u003cem\u003eNew York Herald Tribune\u003c\/em\u003e, interpreted, tested, and standardized them with the precision of 1930s home economics.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe book quickly went out of print by 1934, becoming a sought‑after rarity. In 1976, the \u003cstrong\u003eUniversity of South Carolina Press\u003c\/strong\u003e revived the work with a new foreword by Charleston artist and historian \u003cstrong\u003eElizabeth Verner Hamilton\u003c\/strong\u003e, restoring its place in Southern culinary literature. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCollectors 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eThis \u003cstrong\u003e1990 Sixth Printing\u003c\/strong\u003e, 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 \u003cstrong\u003e300 recipes\u003c\/strong\u003e appear in tested, organized form, ranging from iconic Lowcountry dishes to forgotten delicacies. Includes:\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eSeafood \u0026amp; Coastal Specialties\u003c\/strong\u003e She‑crab soup • Shrimp with hominy • Cooter (turtle) stew • Oyster dishes • Fish casseroles\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eRice Dishes \u0026amp; Gullah Traditions\u003c\/strong\u003e Hoppin’ John • Rice pilau • Rice casseroles • Grain‑based sides\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eBreads, Savories \u0026amp; Entertaining Foods\u003c\/strong\u003e Cheese straws • Biscuits • Corn breads • Small savory pastries\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eCakes, Candies \u0026amp; Desserts\u003c\/strong\u003e Over 100 pages of sweets: layer cakes, pound cakes, spice cakes, pralines, confections\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eEveryday Home Cooking\u003c\/strong\u003e Okra • Sweet potatoes • Greens • Meat dishes • Holiday recipes • Stews and casseroles\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eThe result is a cookbook that blends historical authenticity with practical, standardized instructions — a rare combination in early 20th‑century regional cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eEdition:\u003c\/strong\u003e  \u003cstrong\u003ePages:\u003c\/strong\u003e 289 \u003cstrong\u003eISBN:\u003c\/strong\u003e 0‑87249‑348‑2 \/ 9780872493483 \u003cstrong\u003eFormat:\u003c\/strong\u003e Softcover\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"MuiTypography-root MuiTypography-body2 mui-1n5dns5\"\u003e\n\u003cdiv class=\"MuiBox-root mui-164r41r\"\u003e\n\u003cdiv class=\"tss-1d9xhm0-lineClamp tss-1hquep9-expanded MuiBox-root mui-0\"\u003e\n\u003cdiv style=\"margin: 22px 0 14px 0; padding: 8px 14px 6px 14px; border-left: 3px solid #C1A97B; background-color: #f7f3eb;\"\u003e\n\u003ch3 style=\"color: #8a6b2f; font-size: 15px; letter-spacing: 0.2px; margin: 0 0 6px 0;\"\u003eAuthor Biography\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eKen Haedrich\u003c\/strong\u003e 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 \u003cstrong\u003eJulia Child Cookbook Award\u003c\/strong\u003e, 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHaedrich 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. \u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\nThis paperback copy is in \u003cstrong\u003eexcellent condition\u003c\/strong\u003e. Clean cover, tight binding, crisp pages. No writing noted. A well-preserved example of a foundational Southern cookbook.\u003c\/div\u003e\n\u003cdiv class=\"MuiBox-root mui-xxdqwu\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"MuiBox-root mui-xxdqwu\" style=\"padding-left: 40px;\"\u003e\u003cspan\u003eExplore our collection of\u003cstrong\u003e \u003ca href=\"https:\/\/thetownhouseantiques.com\/collections\/cookbook\" title=\"Vintage Cookbooks\"\u003e\u003cspan style=\"color: rgb(43, 0, 255);\"\u003e\u003cem\u003eVintage Cookbooks ↗\u003c\/em\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/strong\u003e\u003ca href=\"https:\/\/thetownhouseantiques.com\/collections\/cookbook\" title=\"Vintage Cookbooks\"\u003e \u003c\/a\u003e\u003ca rel=\"noopener\" class=\"decorated-link cursor-pointer\" data-end=\"1129\" data-start=\"1061\"\u003ef\u003c\/a\u003eor more cookbooks, culinary pamphlets and recipes.\u003c\/span\u003e\u003c\/div\u003e","brand":"University of South Carolina Press","offers":[{"title":"Default Title","offer_id":67786969907267,"sku":null,"price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0114\/3262\/4186\/files\/Charleston1.jpg?v=1792970816","url":"https:\/\/thetownhouseantiques.com\/products\/two-hundred-years-charleston-cooking","provider":"The Townhouse Antiques \u0026 Vintage","version":"1.0","type":"link"}