Catering to Charleston

Catering to Charleston
Author: Frances Ellison Hamby
Publisher: Hamby Catering
Total Pages: 221
Release: 2004-06-01
Genre: Cooking
ISBN: 9780974718408


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Since its introduction in 2004, "Catering to Charleston" has become Charleston's "must-have" cookbook. The recipes from Charleston's premier caterer are easy to prepare and your guests ill assume that you did indeed hire a caterer. The book has been widely acclaimed as the new classic for Charleston's hospitality.


Catering to Charleston
Language: en
Pages: 221
Authors: Frances Ellison Hamby
Categories: Cooking
Type: BOOK - Published: 2004-06-01 - Publisher: Hamby Catering

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Since its introduction in 2004, "Catering to Charleston" has become Charleston's "must-have" cookbook. The recipes from Charleston's premier caterer are easy to
Hotbox
Language: en
Pages: 262
Authors: Matt Lee
Categories: Cooking
Type: BOOK - Published: 2019-04-09 - Publisher: Macmillan + ORM

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Matt Lee and Ted Lee take on the competitive, wild world of high-end catering, exposing the secrets of a food business few home cooks or restaurant chefs ever e
Lost Restaurants of Charleston
Language: en
Pages: 144
Authors: Jessica Surface
Categories: History
Type: BOOK - Published: 2021-07-26 - Publisher: Arcadia Publishing

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Discover the culinary heritage of South Carolina’s famous port city with this guide to historic restaurants that have come and gone. Once a sleepy city of tav
Rodney Scott's World of BBQ
Language: en
Pages: 226
Authors: Rodney Scott
Categories: Cooking
Type: BOOK - Published: 2021-03-16 - Publisher: Clarkson Potter

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IACP COOKBOOK OF THE YEAR AWARD WINNER • In the first cookbook by a Black pitmaster, James Beard Award–winning chef Rodney Scott celebrates an incredible cu
The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners
Language: en
Pages: 608
Authors: Matt Lee
Categories: Cooking
Type: BOOK - Published: 2006-10-17 - Publisher: W. W. Norton & Company

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You don't have to be southern to cook southern. From the New York Times food writers who defended lard and demystified gumbo comes a collection of exceptional s