North Carolina and Old Salem Cookery

by Beth Tartan and Elizabeth Hedgecock. (Beth Tartan) Sparks

Book 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...

• Format: Paperback
• Language: English
• ISBN: 080784375X
• ISBN13: 9780807843758
• Release Date: June 1992
• Publisher: University of North Carolina Press
• Length: 290 Pages
• Weight: 1.41 lbs.
• Dimensions: 1.1" x 6.2" x 9.2"

Customer Reviews

North Carolina Cooking

This book is so much more than a book of recipes; it is history and folklore and food and more. I lived in North Carolina (Raleigh) for five years, and reading this book brought back pleasant memories, of the people and culture of the State. It provides a unique view into the lives and culture of the people who made the State what it is today.

North Carolina history straight from the oven.

I have the 1964 edition of this cookbook, and have well nigh worn it out- when searching for faintly remembered dishes from my grandmother's table, or some obscure and ancient recipe to try, this is the first place I turn. Some recipes may be challenging for novice cooks, as several of the older ones are written in narrative form and assume basic knowledge. For experienced cooks who like to experiment, however, or those in search of a nostalgic and amusing read, this work is essential.