Party Receipts from the Charleston Junior League
The third Charleston Junior League cookbook reveals more secrets of the city's legendary hospitality.\ \ 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....
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The third Charleston Junior League cookbook reveals more secrets of the city's legendary hospitality. Publishers Weekly Entertaining, whether a formal sit-down dinner or a backyard barbecue, has long been a mainstay of Southern life, and so it's only right that the members of the Charleston Junior League should have assembled this collection of their favorite party recipes. The recipes are simple, and the majority use readily available ingredients. Readers will find something to suit just about every kind of occasion, from a football tailgate to a fancy supper. No matter what style of entertaining readers may enjoy, this book provides some delicious offerings. The bulk of the recipes lean toward savories and hors d'oeuvres for buffet-style get-togethers. These recipes are perfect for busy working couples or for others who prefer a scaled-back form of entertaining. The recipes are also well suited to less experienced cooks, and are illustrated with quotes and comments about life in Charleston, including the history of the term ``receipts.'' The contributors give much advice about party planning, and readers should pay particular attention to the seafood chapter, which makes the most of Charleston's seacoast heritage with recipes incorporating crab meat, catfish and shrimp. (Nov.)
\ Publishers Weekly - Publisher's Weekly\ Entertaining, whether a formal sit-down dinner or a backyard barbecue, has long been a mainstay of Southern life, and so it's only right that the members of the Charleston Junior League should have assembled this collection of their favorite party recipes. The recipes are simple, and the majority use readily available ingredients. Readers will find something to suit just about every kind of occasion, from a football tailgate to a fancy supper. No matter what style of entertaining readers may enjoy, this book provides some delicious offerings. The bulk of the recipes lean toward savories and hors d'oeuvres for buffet-style get-togethers. These recipes are perfect for busy working couples or for others who prefer a scaled-back form of entertaining. The recipes are also well suited to less experienced cooks, and are illustrated with quotes and comments about life in Charleston, including the history of the term ``receipts.'' The contributors give much advice about party planning, and readers should pay particular attention to the seafood chapter, which makes the most of Charleston's seacoast heritage with recipes incorporating crab meat, catfish and shrimp. Nov.\ \
