Coastal Carolina Cooking
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- $14.99
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- $14.99
Publisher Description
For generations, coastal North Carolinians have prepared and savored time-honored recipes that are as much a part of their tradition as boatbuilding and netmaking. Home-cooked meals using the great variety of seasonal foods remain central to family life. In this collection Nancy Davis and Kathy Hart have preserved an important part of the heritage of this region.
Here thirty-four Tar Heel cooks offer recipes that can’t be found in popular cookbooks or on restaurant menus. In Edenton, Frances Drane Inglis shares her recipe for plum pudding from the pages of a nineteenth-century family cookbook. And from Gloucester, Bill Pigott offers one of his specialties, conch chowder, a Carteret County classic.
But these cooks describe more than just good food; they recount the heritage of the coast through stories, anecdotes, helpful tips, and historical facts. Vignettes on each cook lend a historical perspective to this book and the old-time recipes will be treasured for years to come.
PUBLISHERS WEEKLY
In a volume that is as much an anthropological study as a cookbook, Davis and Hart, who work with the Univ. of North Carolina's Sea Grant program, have collected recipes and reminiscences from 34 tar-heel cooks. Many of the recipes, such as Frances Inglis's plum pudding, come from 19th century family collections; others, such as Katharine Taylor's fried coot, coon hash or puppy drum (the local name for small channel bass), are indigenous to the area. Few recipes are complicated, and all have simple ingredients. Some, however, may rely to a great extent on the freshness of the ingredientsthey may not taste as good prepared elsewhere. But this caveat does not apply to Mae Tarkington's Coca-Cola cake or Jeanie Williams's chocolate pound cake. While city cooks may not have the meansor the willto make a roast swan, they will certainly want this book for their kitchen.
