North Carolina and Old Salem Cookery

by Beth Tartan

Overview

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.

Product Details

ISBN-13:	9780807867075
Publisher:	The University of North Carolina Press
Publication date:	11/09/2000
Series:	Chapel Hill Books
Sold by:	Barnes & Noble
Format:	eBook
Pages:	290
File size:	2 MB

About the Author

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.

Table of Contents

Introduction
One. East Is East and West Is West
Two. The Hearth
Three. Soul Food
Four. Keeping Food before Ice
Five. Indian Cookery
Six. Old Salem and Old Salem Cookery
Seven. "Dinner's Ready
Eight. Meats
Nine. Seafood and Fish
Ten. Vegetables and Fruits
Eleven. Breads and Sandwiches
Twelve. Desserts
Thirteen. "Puttin' Up"
Fourteen. Party Fare
Sixteen. Dinner to Go
Seventeen. "Feelin' Rite Peert"
Index

What People are Saying About This

From the Publisher

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



A delightful collection of regional history, reminiscences and recipes.—Bon Appetit



Brings back the old days, when folks churned their own butter, put up their own preserves and vegetables, and buttermilk actually had some little bits of butter in it.—Tampa Tribune

Editorial Reviews

A delightful collection of regional history, reminiscences and recipes.

"Bon Appetit"

An honestly written, interesting account of how food used to be prepared in the Tar Heel State.

"New York Times"

"A delightful collection of regional history, reminiscences and recipes.

"Bon Appetit""

"An honestly written, interesting account of how food used to be prepared in the Tar Heel State.

"New York Times""

Brings back the old days.

"Tampa Tribune"

From the Publisher