Food Lovers' Guide to® Charleston & Savannah: The Best Restaurants, Markets & Local Culinary Offerings

by Holly Herrick

Overview

Savor the Flavors of Charleston & Savannah Charleston and Savannah. These two storied southern cities, just 110 miles apart, boast their own thriving culinary scenes and together encompass the heart of Lowcountry cuisine. In Food Lovers’ Guide to Charleston & Savannah, seasoned food writer Holly Herrick shares the inside scoop on the best places to find, enjoy, and celebrate these culinary treasures. She explores the best of both of these classic southern beauties and even a little in between. A bounty of mouthwatering delights awaits you. With delectable recipes from the renowned kitchens of iconic eateries, diners, and elegant dining rooms, Food Lovers’ Guide to Charleston & Savannah With delectable recipes from the renowned kitchens of iconic eateries, diners, and elegant dining rooms, Food Lovers’ Guide to Charleston & Savannah is the ultimate resource for food lovers Inside You'll Find: • Favorite restaurants and landmark eateries • Farmers’ markets and farm stands
• Specialty food stores, markets and products • Food festivals and culinary events
• Recipes from top Charleston and Savannah chefs • Cooking classes
• The cities’ best cafes, taverns, and wine bars • Local food lore and kitchen wisdom

Product Details

ISBN-13:	9780762775989
Publisher:	Rowman & Littlefield Publishers, Inc.
Publication date:	12/20/2011
Series:	Food Lovers' Series
Sold by:	Barnes & Noble
Format:	eBook
Pages:	264
File size:	4 MB

About the Author

Holly Herrick is a Cordon Bleu-trained chef, national award-winning food writer and restaurant critic, and longtime Charleston resident and booster. After stints in Paris, Minneapolis, and Jackson Hole, Wyoming, Herrick landed in Charleston, where she worked for seven years at The Post and Courier, Charleston's only daily newspaper, before leaving to focus on her freelance career in 2006. That same year she received a First Best Place Award for Newspaper Series, Special Sections, and Special Projects from the American Association of Food Journalists.