Cookbooks in the BDC by Sydney Whiteside

For the month of August, the library system’s featured book highlight is all things food and kitchen inspired. We thought this would be the perfect time to showcase a rarely mentioned material here in the BDC: cookbooks!

Cookbooks display in the BDC.

A wonderful way to learn more about a culture or a region is to learn about its prominent crops, food, and recipes. When you think of Beaufort, what types of cuisine come to mind? Perhaps you think of shrimp and grits or a classic Lowcountry boil, also known as Frogmore Stew. What about the Gullah tradition of Hoppin' John on New Years Day? Or maybe the historical significance of rice? 

The Beaufort District Collection has accumulated various cookbooks and recipe books from across Beaufort District over the years. From Dataw to Daufuskie, one chef to an entire community of culinarians; this single display holds thousands of recipes from hundreds of locals who love their community and express that love through the timeless art of cuisine.  

Shelf one of the display.

Eat Your Dessert or You Won't Get Any Broccoli (1996) is a cookbook created by the Families and Friends of the Sea Pines Montessori School on Hilton Head Island. Sea Pines Montessori School was founded in 1968 by Mary Fraser, the wife of Sea Pines Plantation developer Charles Fraser. The cookbook provides a brief history of the school and lists each of its student and restaurant contributors. From appetizers to entrees, this cookbook features delicious recipes such as Harbourtown Scallop Soup and a Golfers Pot Roast.  

Daufuskie Gatherings: A Collection of Recipes from People Who Live, Work and Play on the Bridgeless Island in South Carolina (2010) was created by the Women of Daufuskie Island (WODI). Founded in 2005, the Women of Daufuskie Island raise funds to aid the residents of the island, care for the animals on the coast, tutor school age children, and so much more. These women are always looking for ways to give back to their community. This booklet is not only a collection of recipes but also contains kitchen hacks for both beginner and advanced chefs alike. The back of each tab contains an entire page of helpful hints such as to never overcook foods that are to be frozen as they will continue to cook when they are reheated. Another tip: instant potatoes can be used to thicken soups and stews. Who would have thought? 

Nothin' Could be Finer II: Callawassie Island Recipes Thyme After Time (2009) was created by the Callawassie Garden Club, with Cookbook Committee co-chairs Joy Buley and Mary Filak. The beautiful watercolor artwork on the front cover was created by Kathi Madison and there is a detailed historical overview of Callawassie provided by Island historian Bill Behan. From Bob’s Beef Braciole to Mary Jo’s Tomato Pie, the residents of Callawassie share their tips and tricks for their tastiest recipes.  

Shelf two of the display.

De Gullah n de Geechee Seafood Cookbook: Sea Island and the Low Country Gourmet Southern Cooking Gullah Style, St. Helena Island, South Carolina (1999) is a collection of Gullah Geechee recipes from Gloria Haynes Polke. Gloria provides a thorough background on how and why this book came to be, beginning with her personal background as well as her culinary journey. She writes about her family, specifically her uncle Sammy Polite, who was known as the Net Maker around Penn Center. This prompts Gloria to give an overview of the Historic Penn and Cultural Center as well as the Sea Islands of the Lowcountry, and of course, the Geechee and Gullah Cultures. She provides a detailed explanation of important Gullah foods and ingredients, almost all of which can be found throughout her recipes. I would especially love to try her De Seafood Lasagna Gullah Style recipe, and if that sounds good to you too, there is plenty more where that came from! 

A World of Beauforts: Recipes from Beaufort Locations Around the Globe (2009) was compiled by Amanda Brewer and Dennis Adams. Did you know that there are more than twenty places in the world with the name “Beaufort?” There are Beaufort's located in Australia, France, Haiti, Ireland, Luxembourg, Malaysia, South Africa, United States, and Wales. Dennis Adams, BCL Information Services Coordinator at the time, was a member of the International Association of Beauforts and even traveled to a few of the other participating locations. On April 16th, 2009, Dennis Adams and Amanda Dickman, Director of BCL today, worked together to bring to life the "World of Beauforts Tasting Festival." Volunteers from our community served dishes that represented different Beauforts, giving attendees a taste of what it would be like to stand in a different Beaufort. A World of Beauforts bottles this feeling into one text and grants anyone the ability to recreate these delectable recipes today.  

Attached to the back of the display are two photographs from the "World of Beauforts Tasting Festival." The event was held under the Henry C. Chambers Waterfront Park pavilion. As you can see, it was quite the event! Each Beaufort had their own table with a varying array of decor and food that represented said country. The other photo shows the Luxembourg table which served an array of breads, cheeses, and fruits, paired with an incredible display of the Beaufort Castle.  

Recipe Book of Eliza Lucas Pinckney (1756) was put together by none other than Eliza Lucas Pinckney herself. This delicate booklet is a host to a wide array of recipes for more than just food. You will also find remedies for illnesses, salves for rubbing furniture, oil to help your hair grow, and so much more. My favorite recipe of Eliza’s that I came across was her recipe for Snow Cream. When it would snow back home in Maryland, we would take fresh snow and mix it with milk, sugar, and vanilla extract. Seeing as though fresh snow may have been difficult to come by most of the time, Eliza must have had to take matters into her own hands. 

Shelf three of the display.

Dataw Cooks: A Collection of Recipes (2007) was created by the Dataw Island Women’s Golf Association. The association was founded in 1999 in order to encourage both amateur and experienced golf activities for women on the Island. These women give back to their community through volunteer efforts and donating to different charities. As a matter of fact, proceeds from the sales of this cookbook went to local Beaufort charities. Artists, chefs, and editors from all over the Island banded together to create Dataw Cooks in an effort to share their love for their neighborhood and give back to their community. This recipe book will provide you with the most comforting southern recipes such as Leslie’s Crab-Stuffed Potatoes or Ann and Patty’s Corn Bread Casserole.  

Penn School & Sea Islands Heritage Cookbook by the Penn Heritage Celebration Committee (1978). This is a wonderful resource that offers a valuable glimpse into the history of the Penn School. There is a generous dedication to Laura Towne and Ellen Murray for their devotion to the school, and to all of the families who kindly offered their time and favorite recipes so that this book may be created. There is also a brief history of the Penn school in the front as well as miscellaneous histories toward the back. There are remarkable photos scattered throughout and, of course, delicious recipes; but there are certain “culinary repertory specialties of the Sea Islands” that are recommended for any Lowcountry local to know:

• Barbecued Raccoon

• Chitterlings

• Crab Stew

• Frogmore Stew

• Jambalaya

• Short’n Bread

• Shrimp Pilau

• Squirrel Fricassee

• Tomato Wine 

Fripp Island Fare compiled by Ginny Hucks, Jan Kesterson, Bevie Kinder, and Margaret Terrell (1975). An island that once served as hunting grounds for Native Americans and a safe harbor for the buccaneers is now a year-round community with an abundant source of sea life for fishermen. Fripp neighbor, Dantan Sawyer, donated his own sketches and maps to be used in this recipe book. Included in this display is a map drawn for the Fripp Island Seafood Market that highlights the best points on the island for collecting fresh seafood such as clams, crabs, fish, and oysters. Most importantly, this cookbook is full of Lowcountry classics such as a Shrimp and Rice Casserole and the renowned Fripp Island Crab Stew.  

A great resource in the BDC is our vertical file collection which contains over 2,500 files of varying topics, all relating to Beaufort District, of course. From VF FOODWAYS I found a clipping about the differing of opinion on the origins of Lowcountry recipes such as Hoppin’ John, Frogmore Stew, and the types of flour used throughout the area’s history. From VF OYSTERS is a very detailed account of the oyster industry in Beaufort. Both articles are from the Beaufort Gazette. The first was written by Dennis Adams and the second was written by Gerhard Spieler.  

Shelf four of the display.

Tailgating with the Eagles: Recipes compiled by Beaufort High School Athletics (1999). This was a community effort between students, staff, and family members; all participated by contributing recipes, publishing this cookbook, and continuing to spread the Eagle spirit for years to come. From Microwave Chocolate Fudge Cake to Macaroon Pies, this book contains recipes for both beginner and advanced chefs alike.  

Seafood Recipes: Furnished by the Wives of S.C. Shrimpers Association (1976). This book of strictly seafood-based recipes was created by the wives and friends of the South Carolina Shrimpers Association. You will find every seafood dish imaginable in this cookbook; from Shrimp and Okra Gumbo to Creole Jambalaya, and even Conch Stew. I would also like to point out that this specific piece has a nicely organized index of all the recipes, even the sauces! 

Favorite Recipes: Beaufort by members of the Brenda Arts & Crafts Club. The Brenda Arts & Crafts Club was named for Mrs. D. B. Powell, a kind and talented woman who had a special way of bringing people together. She would organize cook-outs, garden escapades, luncheons, and get togethers where she taught different techniques such as sewing, flower arranging, ceramics, and so much more. The club dawned the name the “Sew-Sow” club, but on the dreadful day when Brenda Powell moved away, the group decided to rename the club in her honor. Many club members contributed recipes. Mrs. Miller included her cabbage roll recipe, and Mrs. Tinsley provided her chicken salad recipe which she tops off with sliced pimento olives, yum! 

The Craft of Dismantling a Crab: How to Open Clams, Crabs, Lobsters, Oysters & Other Shellfish by Robert H. Robinson and Daniel G. Coston Jr. (1977). This is my favorite piece that I found while gathering materials for this display. This booklet is not only full of delicious seafood recipes, but it also contains instructions on how to dismantle the peskiest forms of shellfish. One photo of the crab dismantlement demonstrations can be seen attached to the back of the display. The dedication gave me quite the laugh, “This book is dedicated to my wife, who, realizing that the easiest way to get food from shellfish is to have someone else do it, caused me to seek newer and better ways from experts and books.” As did the introduction: 

“More blood has probably been shed opening clams and oysters than during a small war.” 

Our WordPress Blog contains many helpful resources, including some local recipes and their histories. Learn about Frogmore Stew, which can go by many names: “Lowcountry Boil,” “Lowcountry Stew” or “Beaufort Boil.” When bringing in the New Year, you must have some Hoppin’ John and Greens for luck and prosperity. Most people know that rice is a staple in many southern meals, but do they know why? Rice Culture in the Carolina Lowcountry provides a background as well as useful resources that detail the history of rice cultivation in South Carolina. 

Just one of the cookbook shelves in the BDC!

If you are interested in any of the materials I have shared today or wish to explore our collection for yourself: walk-ins are sometimes accepted, while appointments are always encouraged. To make an appointment, send an email to bdc@bcgov.net or give us a call at 843-255-6468. We hope to hear from you soon!