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North Carolina & Old Salem Cookery. Beth Tartan. 1992 PB
US $20.00
ApproximatelyS$ 25.65
Condition:
Very Good
A book that has been read but is in excellent condition. No obvious damage to the cover, with the dust jacket included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear.
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Shipping:
US $5.22 (approx S$ 6.69) USPS Media MailTM.
Located in: West Salem, Ohio, United States
Delivery:
Estimated between Mon, 15 Sep and Sat, 20 Sep to 94104
Returns:
30 days return. Buyer pays for return shipping. If you use an eBay shipping label, it will be deducted from your refund amount.
Coverage:
Read item description or contact seller for details. See all detailsSee all details on coverage
(Not eligible for eBay purchase protection programmes)
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eBay item number:333781284846
Item specifics
- Condition
- Type
- Cookbook
- Regional Cuisine
- American
- ISBN
- 9780807843758
About this product
Product Identifiers
Publisher
University of North Carolina Press
ISBN-10
080784375X
ISBN-13
9780807843758
eBay Product ID (ePID)
11038595265
Product Key Features
Edition
2
Book Title
North Carolina and Old Salem Cookery
Number of Pages
290 Pages
Language
English
Publication Year
1992
Topic
Regional & Ethnic / American / Southern States
Features
Revised
Illustrator
Yes
Genre
Cooking
Book Series
Chapel Hill Bks.
Format
Trade Paperback
Dimensions
Item Height
0.9 in
Item Weight
3 Oz
Item Length
9.2 in
Item Width
6.1 in
Additional Product Features
Intended Audience
Trade
LCCN
91-050790
Dewey Edition
20
Reviews
An honestly written, interesting account of how food used to be prepared in the Tar Heel State.New York Times, An honestly written, interesting account of how food used to be prepared in the Tar Heel State. New York Times
Dewey Decimal
641.59756
Table Of Content
Introduction 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" Index
Edition Description
Revised edition
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., 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., 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.
LC Classification Number
91-50790
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