Combining quintessential southern cooking with more than 300 new recipes designed for today's hurried, health-conscious lifestyle, The New South Carolina Cookbook serves up a feast of Palmetto State favorites. On its pages some of the most accomplished cooks in the state share prized family recipes. Their diversity of cooking expertise makes the book a culinary composite of South Carolina, from the Blue Ridge Mountains to the Atlantic Ocean. Tested for accuracy and taste and analyzed for nutritional content, the collection's more than 580 recipes range from elementary to ambitious. The cookbook features dishes suitable for crowds, selections that are low in fat, and foods long associated with the Palmetto State, including shrimp-okra gumbo, red beans and rice, fresh corn chowder, and peach crepes. A new chapter explains how to change recipes and make substitutions that reduce fat, calories, cholesterol, and sodium.