North Carolina and Old Salem Cookery (Chapel Hill Books) - Hardcover

Tartan, Beth

Hardcover

ISBN 10: 0807820350 ISBN 13: 9780807820353

Publisher: The University of North Carolina Press, 1992

Synopsis

Acknowledged as the classic work on North Carolina cuisine, North Carolina and Old Salem Cookery was first published in 1955. This new edition, marking the book's first appearance in paperback, has been revised and updated by the author and includes several dozen new dishes.

The book is already a standard reference in many kitchens, both for the wealth of good recipes it presents and for the accompanying information on the distinctive heritage of the state's cooking. Beth Tartan provides recipes for such North Carolina classics as Persimmon Pudding and Sweet Potato Pie. A chapter on Old Salem highlights the cuisine of the Moravian settlement there and offers recipes, including Moravian Sugar Cake, from their famous celebrations.

Tartan evokes the time when people ate three meals a day and sat down to a magical Sunday dinner each week. With the advent of boxed mixes and supermarkets, she says, old favorites began to disappear from menus. And in time, so have the cooks whose storehouse of knowledge and skills represent an important link to our past.

About this title

Book Description:

"An honestly written, interesting account of how food used to be prepared in the Tar Heel State before . . . the 'mix-happy age.'"-- New York Times

From the Back Cover:

North Carolina & Old Salem Cookery was first published in 1955. This new edition, marking the book's first appearance in paperback, has been revised and updated by the author and includes several dozen new dishes.

About this edition

• Publisher: The University of North Carolina Press
• Publication date: 1992
• ISBN 10: 0807820350
• ISBN 13: 9780807820353
• Binding: Hardcover
• Number of pages: 290