| North Carolina and Old Salem Cookery Contributor(s): Tartan, Beth (Author) |
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ISBN: 080784375X ISBN-13: 9780807843758 Publisher: University of North Carolina Press
WE WILL NOT BE UNDERSOLD! Click here for our low price guarantee Binding Type: Paperback - See All Available Formats & Editions Published: June 1992 Annotation: 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. Click for more in this series: Chapel Hill Books |
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| Additional Information |
| BISAC Categories: - Cooking | Regional & Ethnic - American - Southern States |
| Dewey: 641.597 |
| LCCN: 91-50790 |
| Series: Chapel Hill Books |
| Physical Information: 1.11" H x 6.17" W x 9.22" L (1.20 lbs) 290 pages |
| Themes: - Cultural Region - Southeast U.S. - Geographic Orientation - North Carolina - Cultural Region - South Atlantic |
| Features: Index |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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. |
Contributor Bio(s): Tartan, Beth: - The late Beth Tartan was the food editor and a feature writer for the Winston-Salem Journal for many years. Her books include The Successful Hostess, Beth Tartan's Cook Book, and Menu Maker and Party Planner. |
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