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Louis Osteen's Charleston Cuisine by Louis Osteen (1999, Hardcover) 
Louis Osteen's Charleston Cuisine by Louis Osteen (1999, Hardcover)

 
Louis Osteen's Charleston Cuisine by Louis Osteen (1999, Hardcover)

Author: Louis Osteen
Publisher: Algonquin Books
Publication Date: 1999-01-10
Language: English
Format: Hardcover
ISBN-10: 1565120876
ISBN-13: 9781565120877
Product ID: EPID318909
Description: This collection of recipes from a Southern chef includes Pepper Seared Tuna with Mustard Greens, Fresh Fennel and Rice, Caesar Salad with Spicy Fried Oysters, Grilled Pears with Spinach and Blue Cheese, Wild Mushroom Ragout, Corn Cake wi...
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Louis Osteen's Charleston Cuisine : Louis Osteen (Hardcover, 1999)
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Louis Osteen's Charleston Cuisine : Louis Osteen (Hardcover, 1999)
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Synopsis
This collection of recipes from a Southern chef includes Pepper Seared Tuna with Mustard Greens, Fresh Fennel and Rice, Caesar Salad with Spicy Fried Oysters, Grilled Pears with Spinach and Blue Cheese, Wild Mushroom Ragout, Corn Cake with Sorghum Buttercream, and Warm Chocolate Soufflé Cake. Louis Osteen's restaurant, Louis's, in Charleston was named by Esquire as one of the best new restaurants of 1998.

Details
Publication Date:1999-01-10

Size
Length:282 pages
Height:9.5 in
Width:8.0 in
Thickness:1.0 in
Weight:24.8 oz

Publisher's Note
Chef Louis Osteen has been cooking sumptuous upscale adaptations of classic Lowcountry fare in some of the finest restaurants in South Carolina for more than twenty years. In this book, he shares for the first time his unique interpretations of those regional flavors.
Osteen relies on Charleston's bounty of vegetables and fruits, long-grain rice, sweet onions, fish, crabs, and shellfish to produce his signature versions of traditional dishes and to create imaginative menus. Marrying his love of the regional cuisine with his own creative interpretations, Louis Osteen glorifies the flavors that have made the South famous and provides home cooks with over 170 easy-to-follow recipes.
The dishes are stunning: a salad of Grilled Pears with Spinach and Clemson Blue Cheese in a Warm Onion Dressing, an unusual Sweet Corn Soup with Lump Crabmeat, spicy Pepper-Seared Tuna with Greens and Beans, an innovative Fennel Gratin, his famous Braised Black Angus Short Ribs Crusted with Wadmalaw Sweet Onions, an irresistible Wild Mushroom Ragout. Osteen shares his original dessert recipes as well, from Bittersweet Chocolate Semifreddo with Hazelnut Cream to his reinvention of Fried Peach Pies.
Cooks will also appreciate the Basics section, which covers everything from making the perfect pie crust to cleaning soft-shell crabs, and the section devoted to grilling, including a complete grilling timetable.
For the 7.4 million yearly visitors to beautiful, historics Charleston, and for anyone looking for inventive ways to prepare simple, elegant dishes, LOUIS OSTEEN'S CHARLESTON CUISINE lets everyone dine on the finest cuisine coming out of the South at their own kitchen table.

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