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“It’s not a cookbook,” I explain patiently (yet again) to someone at a book signing for my first book, “A Culinary History of Myrtle Beach and the Grand Strand.” Yes, it has about a dozen recipes – and you’re going to get a great one at the end of this article – but it’s a history book. And not a boring old dry history book either. This one is full of juicy and succulent historic … [Read more...]
