Nathalie Dupree was ahead of the curve eight years ago with her classic book Shrimp and Grits. Now this Lowcountry comfort combo is found on restaurant menus all around the country—from top to bottom, coast to coast.
All-new photography, new recipes from southern chefs, and a fresh design revamp a southern food cookbook for gift giving or one’s own kitchen library.
Hardcover 128pgs Cooking/Specific Ingredients/Seafood
