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Lost Restaurants of Charleston by Not Available (2019, Trade Paperback)

Arcadia Publishing (36648)

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The origins of she-crab soup trace back through Everett's Restaurant. The fine dining of Henry's evolved from a Prohibition-era speakeasy. Desserts were flambéed from the pulpit of a deconsecrated church at Chapel Market Place, and Robert's hosted Charleston's famous singing chef.

Informazioni su questo prodotto

Product Identifiers

PublisherArcadia Publishing

ISBN-101467142298

ISBN-139781467142298

eBay Product ID (ePID)4038367817

Product Key Features

Book TitleLost Restaurants of Charleston

Number of Pages144 Pages

LanguageEnglish

TopicIndividual Chefs & Restaurants, General, History

Publication Year2019

IllustratorYes

GenreCooking, House & Home

AuthorNot Available

Book SeriesAmerican Palate Ser.

FormatTrade Paperback

Dimensions

Item Height0.4 in

Item Weight0.6 Oz

Item Length9 in

Item Width6 in

Additional Product Features

Intended AudienceTrade

LCCN2019-948145

SynopsisOnce a sleepy city of taverns and coffeehouses, Charleston's reputation as a culinary powerhouse is rooted in its rich history. The origins of she-crab soup trace back through Everett's Restaurant. The fine dining of Henry's evolved from a Prohibition-era speakeasy. Desserts were flamb ed from the pulpit of a deconsecrated church at Chapel Market Place, and Robert's hosted Charleston's famous singing chef. Diners became regulars at Kitty's Fine Foods or Brooks Restaurant on their first visit, while the rise of French cuisine from the Wine Cellar, Marianne and Philippe Million helped elevate the dining scene. From blind tigers to James Beard Awards, author and local tour guide Jessica Surface explores the stories and history of Charleston's love of food., Once a sleepy city of taverns and coffeehouses, Charleston's reputation as a culinary powerhouse is rooted in its rich history. The origins of she-crab soup trace back through Everett's Restaurant. The fine dining of Henry's evolved from a Prohibition-era speakeasy. Desserts were flambéed from the pulpit of a deconsecrated church at Chapel Market Place, and Robert's hosted Charleston's famous singing chef. Diners became regulars at Kitty's Fine Foods or Brooks Restaurant on their first visit, while the rise of French cuisine from the Wine Cellar, Marianne and Philippe Million helped elevate the dining scene. From blind tigers to James Beard Awards, author and local tour guide Jessica Surface explores the stories and history of Charleston's love of food., Once a sleepy city of taverns and coffeehouses, Charleston's reputation as a culinary powerhouse is rooted in its rich history. The origins of she-crab soup trace back through Everett's Restaurant. The fine dining of Henry's evolved from a Prohibition-era

LC Classification NumberTX909.2.S6S87 2019