Overview

For generations, coastal North Carolinians have prepared and savored time-honored recipes that are as much a part of their tradition as boatbuilding and netmaking. Home-cooked meals using the great variety of seasonal foods remain central to family life. In this collection Nancy Davis and Kathy Hart have preserved an important part of the heritage of this region.

Here thirty-four Tar Heel cooks offer recipes that can't be found in popular ...
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Coastal Carolina Cooking

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Overview

For generations, coastal North Carolinians have prepared and savored time-honored recipes that are as much a part of their tradition as boatbuilding and netmaking. Home-cooked meals using the great variety of seasonal foods remain central to family life. In this collection Nancy Davis and Kathy Hart have preserved an important part of the heritage of this region.

Here thirty-four Tar Heel cooks offer recipes that can't be found in popular cookbooks or on restaurant menus. In Edenton, Frances Drane Inglis shares her recipe for plum pudding from the pages of a nineteenth-century family cookbook. And from Gloucester, Bill Pigott offers one of his specialties, conch chowder, a Carteret County classic.

But these cooks describe more than just good food; they recount the heritage of the coast through stories, anecdotes, helpful tips, and historical facts. Vignettes on each cook lend a historical perspective to this book and the old-time recipes will be treasured for years to come.
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Editorial Reviews

Publishers Weekly - Publisher's Weekly
In a volume that is as much an anthropological study as a cookbook, Davis and Hart, who work with the Univ. of North Carolina's Sea Grant program, have collected recipes and reminiscences from 34 tar-heel cooks. Many of the recipes, such as Frances Inglis's plum pudding, come from 19th century family collections; others, such as Katharine Taylor's fried coot, coon hash or puppy drum (the local name for small channel bass), are indigenous to the area. Few recipes are complicated, and all have simple ingredients. Some, however, may rely to a great extent on the freshness of the ingredientsthey may not taste as good prepared elsewhere. But this caveat does not apply to Mae Tarkington's Coca-Cola cake or Jeanie Williams's chocolate pound cake. While city cooks may not have the meansor the willto make a roast swan, they will certainly want this book for their kitchen. (May)
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Product Details

  • ISBN-13: 9780807866627
  • Publisher: The University of North Carolina Press
  • Publication date: 1/1/1986
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 196
  • File size: 3 MB

Meet the Author

Nancy Davis works in the University Relations Office at the University of North Carolina at Chapel Hill.
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Table of Contents

Contents

Acknowledgements

Introduction

Katherine and Ernest Taylor

(Maple)

Baked bass, baked bluefish in a bag, fried white perch…

Dorothy Treadwell

(Grandy)

Baked wild goose, crab meat casserole, fried sweet potatoes…

Mae Tarkington

(Camden)

Corn bread, griddle cakes, vegetable soup, buttermilk yeast biscuits…

Jemima Markham

(Elizabeth City)

Corn pudding, stewed corn, cabbage sprouts, peach pickles…

Vera Gallop

(Harbinger)

Mullet barbecue, crab salad, fried soft-shell crabs…

Frances Drane Inglis

(Edenton)

Baked shad, rock muddle, fried herring roe…

Jeanie Williams

(Manteo)

Roasted swan, clam chowder with rice, bluefish cakes…

Nora Scarborough

(Wanchese)

Crab soup, crab cakes, fresh tuna fish salad, raw oysters…

Lucille Osborne

(Engelhard)

Baked country ham, fried pork chops, chicken soup with vegetables…

Sarah Latham

(Belhaven)

Fried butterfish, baked sugar-cured ham, fried chicken, baked chicken dressing…

Venice Williams

(Avon)

Fried spot, stewed pork chops and pork liver with dumplings and pastry….

Evelyn Styron

(Hattaras)

Fried trout, broiled trout, stewed goose, potato salad, cole slaw…

Elizabeth Howard

(Ocracoke)

Puppy drum and potatoes, baked leg of lamb, blackberry or apple dumplings…

Lucille Truitt

(Oriental)

Old drum stew, fried mullet, broiled Spanish mackerel, venison ham…

Glennie Willis

(Atlantic)

Fried scallops, stewed oysters, deviled crab casserole, fish hash…

Mitchell and Vilma Morris

(Smyrna)

Stew-fried shrimp, oyster stew, oyster fritters, stew-fried birds…

Bill and Eloise Pigott

(Gloucester)

Conch chowder, cornmeal dumplings, Downeast clam bake, clam fritters…

Georgie Bell Nelson

(Harkers Island)

Clam chowder with cornmeal dumplings, collards with cornmeal dumplings, stew-fried corn…

Jessie Savage

(Morehead City)

Conch stew, cornmeal dumplings, fried hogfish, shad roe with sweet potatoes…

Rita Guthrie and Flora Bell Pittman

(Salter Path)

Baked bluefish, stewed pompano, spareribs and rutabegas, fried mullet roe…

Letha Henderson

(Hubert)

Liver pudding, sausage, souse, hog brains and eggs, stone crab cakes…

Flonnie Hood and Dorothy Hood Mills

(Burgaw)

Chicken and pastry, squirrel and dumplings, fried squirrel, pig tails and rice…

Percy Jenkins and Loraine Jenkins

(Sneads Ferry)

Fried shrimp, fish stew, crab soup, oyster stew, hush puppies…

Sunshyne Davis and Jo Ann Davis Griffin

(Wilmington and Holden Beach)

Duck and wild rice casserole, sautéed shimp, steamed oysters, red snapper throats…

Hall Watters

(Winnabow)

Fried catfish, sturgeon stew, boiled popeye mullet and new potatoes, eel stew…

E. L. Lewis and "Red" Otis Radford

(Carolina Beach)

Clam chowder, stuffed flounder, clam fritters, catfish stew, crab cakes

References

Index

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