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
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.