Cool Inside : Hank\'s Seafood Restaurant • Illustrated Hardcover For Sale

Cool Inside : Hank\'s Seafood Restaurant

Written by Frank McMahon and Melissa Bigner. Photography by Peter Frank Edwards. With a Foreword by Hank Holliday

Peninsula Grill Associates, LLC, 2012. Hardcover. Brown boards with gilt stamped title to spine, gilt stamped World Famous Hank\'s Seafood logo in gilt rules to front. Decorative endpapers. Illustrated throughout with full color photographs.

VG. Crisp, clean, and square. Top board corners lightly pushed. Pages are bright and free of markings.

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For hundreds of years, the seaside city of Charleston, South Carolina, has beguiled the outside world with its understated charms. Colonial and antebellum homes and gardens stand shoulder-to-shoulder on its peninsula; dunes stretch

languidly along its beaches; oysters sleep soundly on its

marshy tidal flats; and fresh crops bake under the Southern sun that kisses its outlying farmlands.

Of late, Charleston has found renown as top destination

for vacationers, and also nabbed accolade after accolade as one of the best eating spots in the country. At the forefront of this culinary revolution is Irishman Frank McMahon, chef at Hank\'s Seafood Restaurant.

McMahon, who trained at Le Bernardin, The Homestead

Inn, and more, helped put Charleston on the map with his

work at Restaurant Million, McCrady\'s, and others before

adding his own deft signature to Hanks menu. Inspired by

the bounty of fish, crabs, and shellfish delivered fresh to the

restaurant each morning, McMahon\'s \"chef specialties\" range from tartares to seafood sausage to simply roasted scallops, all paired with locally harvested, lightly prepared vegetables. Served up in a 100-year-old one-time warchouse, his classic, regional, and nouveau dishes draw crowds nightly.

This book, with photographs by Peter Frank Edwards and text by McMahon and Melissa Bigner, celebrates Hanks - its history, its fare, its convivial culture its staff,

and of course, its chef - with 100-plus recipes and scores of

stories. So, pull up a chair, turn a page, and dig in. (From the front flap).