Party Receipts from the Charleston Junior League
Hors d'Oeuvres, Savories, Sweets
Author: Linda Glick Conway
Charleston, South Carolina, parties are legendary--and so is the food served. Editor Linda Glick Conway has selected 300 recipes from the hostesses traditionally responsible for that food, the members of the Junior League. Featuring the ingredients abundant in the Carolina low country, especially seafood, here is everything you need to throw a great party. Illustrations throughout.
Paperback
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Summary
Charleston, South Carolina, parties are legendary--and so is the food served. Editor Linda Glick Conway has selected 300 recipes from the hostesses traditionally responsible for that food, the members of the Junior League. Featuring the ingredients abundant in the Carolina low country, especially seafood, here is everything you need to throw a great party. Illustrations throughout.
Description
The third Charleston Junior League cookbook reveals more secrets of the city's legendary hospitality.
About the Author
Linda Glick Conway, for many years a cookbook editor at Houghton Mifflin Company, is the author of The New Carry-Out Cuisine (with Phyllis Meras) and Cafe Cuisine and editor of The Culinary Institute of America's The New Professional Chef. A native of Cincinnati, Ohio, she now lives with her husband in Massachusetts.
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