North Carolina and Old Salem Cookery / Edition 2

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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.
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Editorial Reviews

From the Publisher
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

Brings back the old days.

Tampa Tribune

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Product Details

  • ISBN-13: 9780807843758
  • Publisher: The University of North Carolina Press
  • Publication date: 6/22/1992
  • Series: Chapel Hill Books Series
  • Edition description: New and Revised Edition
  • Edition number: 2
  • Pages: 290
  • Product dimensions: 6.17 (w) x 9.22 (h) x 1.11 (d)

Meet 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.
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Table of Contents

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"

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