John Martin Taylor, aka “Hoppin’ John”

Cookbook Author, Lowcountry



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.  Before the cookbooks, Hoppin' John opened his culinary bookstore in 1986 in Charleston, South Carolina, but switched to website and phone sales in 1999.

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.

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