Cookbooks By Lowcountry Chefs

Bold, imaginative, passionate… these are just a few of the words used to describe Chef Craig Deihl's dynamic cuisine. His fast-paced, visual cookbook, Cypress, showcases his signature style of classic dishes, indigenous Lowcountry ingredients and global spices.

Cypress demonstrates a variety of traditional cooking methods and ingredient pairings to ensure success with Chef Deihl's recipes, as well as how to "think like a chef" and create a personal repertoire for cooking and entertaining at home.

"In Cypress, you will discover my culinary philosophy that each new encounter with an ingredient is unique, and that there is no 'right' way to cook," states Chef Deihl, executive chef of Cypress Lowcountry Grille. "For me, cooking is a sensory experience and plated dishes are the end result of creative thought, problem solving and trained taste buds."

Published in 2007, Cypress helps you learn the basic culinary principles, including organizational planning, cooking techniques and Chef Deihl's flavor profiles: hot, sour, salty, sweet and bitter. From there, Chef Deihl encourages you along your journey as you put your own fives senses in gear and create a personal repertoire of recipes and flavor combinations that will become the requested meal from your own kitchen.

"Test the recipes and recommendations in Cypress," adds Chef Deihl. "Meld them into your own kitchen environment and adapt them to your region's produce, meats, seafood and specialties. Become your own kitchen's executive chef and delight in the rewards of sharing food with family and friends."

Chef Donald Barickman brings his contemporary take on true Southern dishes to the table at Magnolias restaurant, cited in Patricia Schultz's 1,000 Places to See Before You Die. Chef Barickman sparked an international interest in what is now known as "Lowcountry cuisine" with his uptown approach to down-South flavors with the establishment of Magnolias in 1990. Magnolias and Chef Barickman have garnered praise for this distinctive fare, a culinary evolution of fresh local and regional ingredients combined with a traditional Southern style that is at once comfortable and elegant.

Magnolias Southern Cuisine, first published in 1995, shared the restaurant's patrons' favorite recipes with the world. After more than a decade, his new book published in 2007 is the long-awaited sequel, bringing forth more than 50 new mouthwatering recipes while retaining many of the most popular originals. Chef Barickman's resource guide and easy-to-follow recipes make his cookbook a must-have for anyone with an interest in cooking with Southern style.

"My first cookbook, Magnolias Southern Cuisine, was a reflection of the initial success of Magnolias restaurant," says Chef Barickman, vice president and executive chef of Hospitality Management Group, which owns Blossom, Cypress Lowcountry Grille and Magnolias. "The sequel was prepared in response to that continued success, and is a celebration of over 15 years of Southern service at Magnolias.

"I have tailored each recipe to meet the needs of the domestic chef," continues Chef Barickman. "Although our restaurants feature Lowcountry ingredients, each recipe can easily be prepared with items found at your local grocer or specialty food store."

Opened in 1982 with a focus on gracious hospitality and fresh local cuisine, 82 Queen is one of the Lowcountry's oldest and most authentic restaurants. In Lowcountry Cooking with 82 Queen, the restaurant's Chef/Proprietor Stephen G. Kish with Executive Chef Brad Jones celebrate the area's unique cuisine and share some of 82 Queen's prized recipes.

Lowcountry Cooking with 82 Queen is the sequel to Chef Kish's popular The Best of Lowcountry Cuisine, first published in the mid-1990s. The latest cookbook, published in 2006, features a fresh, easy-to-read format and includes recipes from the restaurant's past and present. Chef Brad Jones has also included "The Perfect Pair," which offers wine suggestions that complement many of the entrées. The cookbook is also flavored with colorful humor and historical highlights of the region.

"Lowcountry Cooking with 82 Queen shares the best and most frequently requested menu selection of 82 Queen," says Chef Kish, who has co-owned the restaurant with business partner Joe Sliker for more than a quarter century. "This labor of love reflects the desire of the owners and staff to share our recipes for the best Lowcountry cuisine in Charleston."

Recipes include Award Winning She Crab Soup, Shrimp Gazpacho, BBQ Shrimp & Grits, Daufuskie Deviled Crab, McClellanville Crab Cakes, Oyster Gumbo and Toogoodoo Vegetables & Shrimp in Parchment Paper, to name just a few.

Chef Kish adds, "82 Queen is pleased to share the delicious recipes that have made us one of Charleston's premier restaurants for more than 26 years."

Taste of the Lowcountry was based on the Taste of the Lowcountry demonstration cooking classes held weekly at Charleston Cooks! The cookbook is a compilation of recipes showcasing the culinary draw of the region and features secrets for preparing the dishes with ease.

According to Chef Frank Lee, Charleston Cooks! has become a favorite stop for those who are passionate about cuisine. Charleston Cooks! is a kitchen store that features high-performance kitchen tools, culinary gadgets, gifts and cookbooks. In the state-of-the-art demonstration kitchen, the area's top chefs offer cooking classes on a variety of topics, skills and menus.

"The recipes are perfect for anyone who enjoys Southern cooking and wants to prepare those favorite dishes at home," states Chef Lee, Executive Chef of Slightly North of Broad and Maverick Southern Kitchens. "The size of a recipe card, it will become your favorite little reference in the kitchen."

"We are thrilled about the completion of this project and the wonderful reception we have already received from our customers who are using the book," adds Danielle Wecksler, general manager of Charleston Cooks! "Publication of the cookbook is our way of saying thank you to the thousands of home cooks who have joined us for Taste of the Lowcountry classes over the past three years, bringing their enthusiasm and passion for cooking into our Maverick Kitchen."

Charleston Cooks! is the property of Maverick Southern Kitchens, which owns three area restaurants. They include Slightly North of Broad, the Old Village Post House, and High Cotton, Maverick Bar & Grill.

— Patra Taylor Bucher

Get a complete list of Charleston's restaurants.

Photos by: Holger ME Obenaus.

The Audubon Gallery Not just a gallery, but a Charleston destination since 1987. Located in the heart of the antique district The Audubon Gallery is the only local gallery to specialize in the finest Natural History and Sporting Art from the 17th - 20th centuries. A sportsmans paradise with a fantastic selection of paintings, etchings, limited edition fine art prints, antique wildfowl decoys and wood carvings by local artisans. Audubon's "Birds of America", Natural History Art by Besler, Redouté, Clark, Benson and many others. Contact Joel Oppenheimer Inc., The Natural History Art Gallery.

McCrady's Inventive cuisine. Fresh from the farm. Named one of the Top Ten Restaurants in North America by Opinionated About Dining. McCrady's Restaurant, located in an historic 1778 Georgian public house, offers an award-winning dining experience with the best of new Southern cuisine. Chef Sean Brock was awarded the 2010 James Beard Best Chef Southeast for his talented mix of modern skills and classic antebellum recipes. Sensationally presented dishes one of Charleston's most extensive wine lists. Private dining available in the spectacular Long Room, Gallery, Chef's Room or Cypress Room.

Bernie Horton Gallery A native of rural North Carolina now living at the edge of the marsh, Bernie Horton paints fine art originals reflecting the beauty of his surroundings --- most recognized for his light-filled lowcountry landscapes, marshes, beaches and people. Bernie captures the moods and emotions of all the different seasons and times of day. Each painting is approached from an impressionistic standpoint, yet to the eye, they have a realistic quality because of his concentration on perspective, proportion and attention to detail. Visit or find Bernie Horton Gallery on Facebook.