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North Carolina and Old Salem Cookery
Language: en
Pages: 290
Authors: Beth Tartan
Categories: Cooking
Type: BOOK - Published: 2000-11-09 - Publisher: Univ of North Carolina Press

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
North Carolina and Old Salem Cookery
Language: en
Pages: 269
Authors: Elizabeth Hedgecock Sparks
Categories: Cooking
Type: BOOK - Published: 1960 - Publisher:

Books about North Carolina and Old Salem Cookery
Southern Food
Language: en
Pages: 408
Authors: John Egerton
Categories: Cooking
Type: BOOK - Published: 1993 - Publisher: UNC Press Books

Egerton explores southern food in over 200 restaurants in 11 Southern states, describing each establishment's specialties and recounting his conversations with owners, cooks, waiters, and customers. Includes more than 150 regional recipes.
The Edible South
Language: en
Pages: 496
Authors: Marcie Cohen Ferris
Categories: Cooking
Type: BOOK - Published: 2014-09-22 - Publisher: UNC Press Books

Discusses how food has shaped Southern identity, including the food slaves served in the Plantation South, how home economics and domestic science became part of the school curriculum in the South, and Southern-style food counterculture.
Southern Soups & Stews
Language: en
Pages: 178
Authors: Nancie McDermott
Categories: Cooking
Type: BOOK - Published: 2015-09-08 - Publisher: Chronicle Books

Home cooks throughout the American South treasure time-honored recipes for hearty soups and satisfying stews savored year after year. Often passed down through the generations, the dishes detailed in this book are cherished and shared at family gatherings, holiday feasts, and community suppers throughout the seasons. These recipes serve up