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North Carolina and Old Salem Cookery (Chapel Hill Books) Hardcover – June 22, 1992

ISBN-13: 978-0807820353 ISBN-10: 0807820350 Edition: Revised

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Product Details

  • Series: Chapel Hill Books
  • Hardcover: 290 pages
  • Publisher: The University of North Carolina Press; Revised edition (June 22, 1992)
  • Language: English
  • ISBN-10: 0807820350
  • ISBN-13: 978-0807820353
  • Product Dimensions: 1.3 x 6.3 x 9.4 inches
  • Shipping Weight: 1.8 pounds
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #3,327,153 in Books (See Top 100 in Books)

Editorial Reviews

Review

An honestly written, interesting account of how food used to be prepared in the Tar Heel State."New York Times"

Book Description

"An honestly written, interesting account of how food used to be prepared in the Tar Heel State before . . . the 'mix-happy age.'"--New York Times

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Customer Reviews

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Most Helpful Customer Reviews

4 of 4 people found the following review helpful By AKMansfield on September 7, 2005
Format: Hardcover
I have the 1964 edition of this cookbook, and have well nigh worn it out- when searching for faintly remembered dishes from my grandmother's table, or some obscure and ancient recipe to try, this is the first place I turn. Some recipes may be challenging for novice cooks, as several of the older ones are written in narrative form and assume basic knowledge. For experienced cooks who like to experiment, however, or those in search of a nostalgic and amusing read, this work is essential.
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By Brenda Chandler on January 30, 2014
Format: Paperback Verified Purchase
I am a longtime fan of Beth Tartan and I have a couple of her earlier cookbooks. While I enjoyed this particular one, I still prefer her earlier work.
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Format: Paperback Verified Purchase
Enjoyed the commentaries as much as all the old recipes. Brings back memories of by gone times. Recipes of dishes that are not available in modern cookbooks.
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