North Carolina and Old Salem Cookery Voracious and African heritage

and African heritage

and wild rice

or use them in grilled cheese

Her work has been featured by the Food Network

By the twentieth century

North Carolina and Old Salem Cookery Voracious and African heritageAuthor: Beth Tartan 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