Two Hundred Years of Charleston Cooking

"Here is a book that makes you hungry, not only for shrimp pilau and hoe cake, but for adventure and out-of-the-way places. After eating you want to stroll along the old streets of Charleston, study the iron-grilled porches and smell the flower gardens. For there is atmosphere in this volume, as well as information and glamour. The trio of authors has translated into familiar cupfuls and teaspoonfuls of recipes that were never evolved so accurately, and in most cases were never recorded. A good job was done by all."—New York Telegram (reviewing the original edition)

"Two Hundred Years of Charleston Cooking should appeal to people who enjoy cooking and to lovers of the old city. . . . Not only does the cookbook give a richness of recipes but it also gives colorful and descriptive views of the atmosphere of Charleston in days past"—The State

"Like many other good cooks, Charleson cooks know no rules nor measures but cook by instinct and a real knowledge of cookery. So this collection of authentic receipts was no easy task to collect."—Augusta Chronicle

"The publication of such a book...indicates the esteem in which such books are now held because of what they tell social historians as well as cooks about a people and a way of life"—Savannah Morning News