Two Books by The Culinary Institute of America. Modern Batch Cookery by Victor Gielisse CMC and Ron DeSantis CMC. Published by John Wiley & Sons, Inc., 2011. Hardcover with dust jacket. 436 pages, and Modern Café by Francisco J. Migoya. Published by John Wiley & Sons, 2010. Hardcover with dust jacket. 550 pages.
A foodie favorite and a haven for gourmets, gourmands, or anyone who likes to curl up with a good cookbook, Heirloom Book Company is based in Charleston, SC, but its renown extends far beyond the city’s boundaries. Run by Carlye Jane Dougherty, Bryan Lewis, and Brad Norton, it offers a cornucopia of new, vintage, and antique volumes about wine, cheese, cocktails, and regional cuisines, as well as cool culinary accessories. No matter how esoteric your kitchen proclivities or what tempts your taste buds, you’re likely to find it at Heirloom.