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For over fifty years, the Pirates’ House Restaurant has been a culinary institution for Savannahians and visitors alike. Begun in 1950 as a two room tea house, the restaurant expanded to a maze of 23 connected dining rooms under the direction of Herb Traub, who was the owner for thirty five years. Under Traub’s guidance, the Pirates’ House achieved national recognition as one of America’s finest restaurants.

Of course, the heart of any consistently successful restaurant is its food. The Pirates’ House Cookbook contains recipes for the restaurant’s most popular dishes as well as offerings from some of Savannah’s finest cooks. Since its publication in 1982, over 65,000 copies have been sold. In it’s newly published 9th edition, the Pirates’ House Cook Book is available in hard cover for the first time.

With southern cuisine and seafood are the focus, the cook book is filled with easy to follow recipes from appetizers through deserts. You can prepare one as part of your meal or create a delicious southern-style dinner from start to finish. You can also learn how to give an oyster roast and how to set up a bar for 50 guests.

You can view the Table of Contents, sign up for a FREE recipe of the week via e-mail and, of course, you can buy the book online. You can even check out some sample recipes.

savannah, georgia, cookbook, guidebook, tybee island, Sojourn in Savannah, Pirates' House restaurant, recipe, free, travel, historic, seafood, desserts

savannah, georgia, cookbook, guidebook, tybee island, Sojourn in Savannah, Pirates' House restaurant, recipe, free, travel, historic, seafood, desserts

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