From the hidden treasures tucked away in Abbeville to sweeping panoramic views overlooking the Lowcountry, these are sights, tastes and stories of our favorite restaurants. With over 130 restaurant recipes, full page photos and descriptions, the range of amazing food that is uniquely South Carolina is showcased. An homage in words and pictures, Signature Tastes of South Carolina captures the culinary essence of restaurants from the Palmetto State. Dr. Walter Edgar, author of South Carolina: A History, on South Carolina cuisine: "...I did grow up on that steady diet of dinner in the middle of the day. We had rice and gravy with every meal...and fried chicken and pork chops. I never had anything other than a fried pork chop 'til I was in college. You know, ham, and occasionally fish, fried. My daddy was a hunter, so on occasion we would have roast venison...They were the good old days..."
From the hidden treasures tucked away in Abbeville to sweeping panoramic views overlooking the Lowcountry, these are sights, tastes and stories of our favorite restaurants. With over 130 restaurant recipes, full page photos and descriptions, the range of amazing food that is uniquely South Carolina is showcased. An homage in words and pictures, Signature Tastes of South Carolina captures the culinary essence of restaurants from the Palmetto State. Dr. Walter Edgar, author of South Carolina: A History, on South Carolina cuisine: "...I did grow up on that steady diet of dinner in the middle of the day. We had rice and gravy with every meal...and fried chicken and pork chops. I never had anything other than a fried pork chop 'til I was in college. You know, ham, and occasionally fish, fried. My daddy was a hunter, so on occasion we would have roast venison...They were the good old days..."
Steven W. Siler is a firefighter-cum-chef serving both in the Deep South and the Pacific Northwest. He is the best-selling author of the Signature Tastes cookbook series. Long marinated in the epicurean heritage of the Deep South, Steven has spent over 20 years in the much-vaulted restaurant industry from BOH to FOH to chef. In addition, he has served as an editor and contributing writer for several food publications. When not trying to shove food down his fellow firefighters' gullets, he enjoys sailing and sampling the finest of scotches and wines, and has an irrational love affair with opera.
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