The contribution of community cookbooks is not to be overlooked in the Lowcountry’s rich food history.
For one, they have given a voice to generations of families cooking “real” food day in and day out. By real, I mean recipes used by countless home cooks whether they were preparing an appetizer for a party, fixing Tuesday night’s supper or baking a cake for a church bazaar.
They are recipes with generally accessible ingredients that aren’t too long or hard to follow. Among them are old recipes that speak to our culinary past.
(Read more from the Post and Courier...)