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NORTH CAROLINA & OLD SALEM COOKERY

Tartan, Beth (Elizabeth Hedgecock Sparks)

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ISBN 10: 0807820350 / ISBN 13: 9780807820353
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From Bee & Thistle Books (Greene, RI, U.S.A.)

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About this Item

New and Revised Edition. Chapel Hill (NC), 1992. University of North Carolina Press. i-viii, 382pp. fine in fine dj. Now considered the classic work on North Carolina cuisine, this title was originally published in 1955, when many historic dishes were already disappearing from the culinary landscape, swept into oblivion by the wave of convenience foods. Recipes for grandmother's Tarheel specialties: Sit-In-The-Sun Cake, Grape Leaf Pickles, Persimmon Pudding, Fried Half Moon Pies, Pot Dodgers, Goobers - hundreds of unusual dishes favored by the state's varied ethnic populations. The author devotes considerable attention to traditional foodways and regional distinctions, already vanishing in the 1950s, old kitchen equipment and methods, and country life and lore, making this a good read as well as a source of authentic Carolina cuisine. The revised edition adds a few dishes not found in the original. Postpaid. Bookseller Inventory # rtRTew2526

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Bibliographic Details

Title: NORTH CAROLINA & OLD SALEM COOKERY

Binding: Hardcover

Dust Jacket Condition: Dust Jacket Included

About this title

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.

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

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