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.
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About the Author
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
Nine. Seafood and Fish
Ten. Vegetables and Fruits
Eleven. Breads and Sandwiches
Thirteen. "Puttin' Up"
Fourteen. Party Fare
Sixteen. Dinner to Go
Seventeen. "Feelin' Rite Peert"
What People are Saying About This
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