John Martin Taylor, aka “Hoppin’ John”

Author

John Martin Taylor, aka “Hoppin’ John,” is best known for his southern culinary expertise and his stone-ground grits and cornmeal. He is the author of four cookbooks, including Hoppin’ John’s Lowcountry Cooking, The New Southern Cook, Hoppin’ Johns Charleston, Beaufort & Savannah: dining at Home in the Lowcountry and The Fearless Frying Cookbook.

Lowcountry cooking--the food of South Carolina's coastal plain—is a refined mix of English, French, African, and West Indian culinary traditions. John Martin Taylor's Hoppin' John's Lowcountry Cooking, a collection of more than 200 accessible recipes, is the preeminent modern source for this treasured fare. Published in 1992, the book has become a classic, not only for the good food it presents, but for Taylor's evocation of a homegrown American culinary style that flourished before the Civil War and remains a living cuisine.

Shop HoppinJohns.com
Visit hoppinjohns.com to shop for John’s cookbooks and stone-ground grits and cornmeal by bag or case. You can find Hoppin’ John’s grits at either location of Crosby’s Seafood in Charleston.