Soups, Stews, Gumbos, Chilis, Chowders and Bisques - courtesy of some of the finest restaurants in the South Carolina Lowcountry cookbook showcases incredible recipes inspired by

showcases incredible recipes inspired by the exciting flavors and culture of New Orleans

it may have had humble beginnings as a tasty way to use up kitchen scraps

Lolis Eric Elie is a writer and filmmaker

- Fried Oysters

lip-smackin' look at America's favorite comfort cuisine and traces soul food's history from Africa and the Caribbean to the American South

Soups, Stews, Gumbos, Chilis, Chowders and Bisques - courtesy of some of the finest restaurants in the South Carolina Lowcountry cookbook showcases incredible recipes inspired byAuthor: John Sams Colquhoun Before being trained as a chef, John Colquhoun spent years in the restaurant business as a server, bartender, catering director, and in management, in Beaufort, Charleston, and Hilton Head, South Carolina. Years ago, his daughter Caroline suggested he write a cookbook. He did, and this is book #6. Caroline and her husband Michael are in the food and beverage business as well. He is also a chef and she is in management and