Charleston Receipts, first published in 1950, is the oldest Junior League cookbook still in print. By all accounts, it remains the doyenne of the spiral-bound South. It’s remarkable not only for the lasting quality of its recipes, which inspire new generations of cooks and celebrate the natural bounty of the region, but for embracing the closely woven culinary heritages of the elite Lowcountry aristocracy and the Gullah people, descendants of the slaves who worked on the rice plantations in South Carolina and Georgia. Charleston Receipts Repeats, published in 1986, continues the tradition with more community favorites, including menus and recipes from local restaurants. Both cookbooks were inducted into the Walter S. McIlhenny Community Cookbooks Hall of Fame.
Recipe: Mrs. Ralph Izard’s Awendaw