Soups, Stews, Gumbos, Chilis, Chowders and Bisques - courtesy of some of the finest restaurants in the South Carolina Lowcountry cookbook - Fried Oysters

- Fried Oysters

Honor Book for Nonfiction

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

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

Lolis Eric Elie is a writer and filmmaker

Soups, Stews, Gumbos, Chilis, Chowders and Bisques - courtesy of some of the finest restaurants in the South Carolina Lowcountry cookbook - Fried OystersAuthor: 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