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North Carolina and Old Salem Cookery by Beth Tartan 1992 New Revised Cookbook

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Estado:
En muy buen estado
Softcover cookbook, 382 pages in length. Book is in very good condition with some scratches and ... Más informaciónacerca del estado
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Ubicado en: Granite Falls, North Carolina, Estados Unidos
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N.º de artículo de eBay:205185549626

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Estado
En muy buen estado
Libro que se ha leído y que no tiene un aspecto nuevo, pero que está en un estado excelente. No hay desperfectos visibles en la tapa y se incluye sobrecubierta, si procede, para las tapas duras. Todas las páginas están en perfecto estado, sin arrugas ni roturas y no falta ninguna. El texto no está subrayado ni resaltado de forma alguna, y no hay anotaciones en los márgenes. Puede presentar marcas de identificación mínimas en la contraportada o las guardas. Muy poco usado. Consulta el anuncio del vendedor para obtener más información y la descripción de cualquier posible imperfección. Ver todas las definiciones de estadose abre en una nueva ventana o pestaña
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“Softcover cookbook, 382 pages in length. Book is in very good condition with some scratches and ...
ISBN
9780807843758

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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
Author
Beth Tartan
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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No Such Thing As Too Many Books

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  • b***6 (18)- Votos emitidos por el comprador.
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    Book as described. Very well packaged and shipped quickly! Seller immediately reached out to inform me they had shipped my item. Great experience!
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    excellent experience! item received quickly, securely packaged and in exact condition described. seller was quick to respond and shipped expediently. Seller went above and beyond, and I am super grateful, especially at such a busy time of year!
  • 7***m (6)- Votos emitidos por el comprador.
    Últimos 6 meses
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    This was the single best packaged book I've ever received in the mail. It was carefully wrapped, packaged in a cardboard sleeve, and then wrapped again to be water-tight. Great work, and fast shipping! Item as described, in good condition. Thanks!