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Author: Beth Tartan
Publisher: Univ of North Carolina Press
ISBN: 0807867071
Category : Cooking
Languages : en
Pages : 391
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Book Description
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.
Author: Beth Tartan
Publisher: Univ of North Carolina Press
ISBN: 0807867071
Category : Cooking
Languages : en
Pages : 391
Get Book Here
Book Description
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.
Author:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 30
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Book Description
Author: Elizabeth Hedgecock Sparks
Publisher:
ISBN:
Category :
Languages : en
Pages : 269
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Book Description
Author: Dorcas Co-workers of the Salem Home
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 96
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Book Description
Author: Old Salem Museums & Gardens
Publisher:
ISBN: 9781879704114
Category : Cooking
Languages : en
Pages : 214
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Book Description
Author: Dorcas Co-workers of the Salem Home
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 96
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Book Description
Author:
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 96
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Book Description
Author: Fred A. Gannon
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 68
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Book Description
Author: Joanna Roberts
Publisher:
ISBN: 9781648583889
Category :
Languages : en
Pages :
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Book Description
This collection of over 300 recipes is from two cookbooks published in southern Germany in 1787 and 1795. The recipes presented here were translated for use in cooking at Old Salem Museums & Gardens, and represent a wide variety of 18th century German dishes, cooking techniques, and cookware. Many of the recipes can be used in a modern kitchen, though today's cook would need to experiment with the vague instructions of the past, such as "cook until done." For those who simply wish to better understand the history of American foodways, this sampling of German recipes for the average housewife in the 18th century is a fascinating glimpse into a middle-class household. The German terms for cookware and measurements, the various ingredients, and the names of the recipes give the modern reader a feel for the differences found in the cultures coming to America in that most common of spaces - the kitchen.
Author: Caroline Eubanks
Publisher: Rowman & Littlefield
ISBN: 1493034316
Category : Travel
Languages : en
Pages : 369
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Book Description
You may think you know the South for its food, its people, its past, and its stories, but if there’s one thing that’s certain, it’s that the region tells far more than one tale. It is ever-evolving, open to interpretation, steeped in history and tradition, yet defined differently based on who you ask. This Is My South inspires the reader to explore the Southern States––Georgia, Kentucky, Louisiana, Mississippi, North Carolina, South Carolina, Tennessee, Virginia––like never before. No other guide pulls together these states into one book in quite this way with a fresh perspective on can’t-miss landmarks, off the beaten path gems, tours for every interest, unique places to sleep, and classic restaurants. So come see for yourself and create your own experiences along the way!
