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Louis Osteen's Charleston Cuisine: Recipes from a Lowcountry Chefby Louis Osteen
Synopses & Reviews
Chef Louis Osteen has been cooking sumptuous upscale adaptations of classic Lowcountry fare in some of the finest restaurants in South Carolina for more than twenty years. In this book, he shares for the first time his unique interpretations of those regional flavors.
Osteen relies on Charleston's bounty of vegetables and fruits, long-grain rice, sweet onions, fish, crabs, and shellfish to produce his signature versions of traditional dishes and to create imaginative menus. Marrying his love of the regional cuisine with his own creative interpretations, Louis Osteen glorifies the flavors that have made the South famous and provides home cooks with over 170 easy-to-follow recipes.
The dishes are stunning: a salad of Grilled Pears with Spinach and Clemson Blue Cheese in a Warm Onion Dressing, an unusual Sweet Corn Soup with Lump Crabmmeat, spicy Pepper-Seared Tuna with Greens and Beans, an innovative Fennel Gratin, his famous Braised Black Angus Short Ribs Crusted with Wadmalaw Sweet Onions, an irresistible Wild Mushroom Ragout. Osteen shares his original dessert recipes as well, from Bittersweet Chocolate Semifreddo with Hazelnut Cream to his reinvention of Fried Peach Pies.
Cooks will also appreciate the Basics section, which covers everything from making the perfect pie crust to cleaning soft-shell crabs, and the section devoted to grilling including a complete grilling timetable.
For the 7.4 million yearly visitors to beautiful, historic Charleston, and for anyone looking for inventive ways to prepare simple, elegant dishes, Louis Osteen's Charleston Cuisine lets everyone dine on the finest cuisine coming out of the South--at their own kitchen table.
The owners of the Charleston Grill delivers over 170 creative recipes structured around the seasons, that allow even the home cook to re-create his sophisticated dishes.
Since 1979, Louis Osteen has been making Charleston mouths water with his sumptuous upscale adaptations of Lowcountry fare. When the success of Louis's Charleston Grill, located in the Charleston Place Hotel for eight years, was assured, he took the chance and opened his own freestanding restaurant, Louis's.
Louis Osteen's Charleston Cuisine delivers over 170 creative recipes that make the regional cuisine something to write home about. Structured around the seasons, these recipes allow even the home cook to re-create the sophisticated dishes served daily at Louis's. From Pepper Seared Tuna with Mustard Greens to Grilled Pears with Spinach and Clemson Blue Cheese in a Warm Onion Dressing to Warm Chocolate Soufflé Cake with a Molten Center, Louis makes food into a high art. Which might explain why he was selected to entertain the Prince of Wales during his visit to Charleston in 1990, why the New York Times named him "the spiritual general of the new Charleston chefs," and why Esquire selected Louis's as one of the Best New Restaurants of 1998.
GOOD LORD, CAN THE MAN COOK!--R.W. Apple Jr.
"Louis Osteen loves his friends as much as he loves food. Which is why, it seems to me, this book exists: as a gift, from Louis, of food, for friends."--Bret Lott
McClellanville Lump Crab Cakes with a Whole-Grain Mustard Sauce
"Delicious home food from a talented Lowcountry chef. There are so many recipes I want to make, I don't know where to stop."--Sara Moulton, Executive Chef, Gourmet magazine
Country Ham and White Bean Soup with Greens
Gingered Pear Tarte Tatin
"Charleston and the whole South ought to be grateful."--John Egerton, author of Southern Food
About the Author
Louis Osteen has appeared on the TV Food Network, the Travel Channel, Recipes of America, CNN's On the Menu, and is currently featured on the Discovery Channel's Great Chefs of the South series. He teaches sessions at the James Beard House and has twice been nominated for a James Beard Award. He has received GQ's Golden Dish Award, and his restaurant was selected by Esquire as one of the Best New Restaurants of 1998. He lives in Charleston with his wife, Marlene, and cooks at Louis's, at 200 Meeting Street.
Table of Contents
INTRODUCTION BY BRET LOTT
FALL SIDE DISHES
WINTER SIDE DISHES
SPRING SIDE DISHES
SUMMER SIDE DISHES
The Art of the Grill
Grill Side Dishes
Grill Rubs, Marinades, Shakes, Glazes, and Sauces
What Our Readers Are Saying
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