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  • North Carolina and Old Salem Cookeryby Beth Tartan

    The University of North Carolina Press 2000; US$ 19.99

    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... more...

  • Matzoh Ball Gumboby Marcie Cohen Ferris

    The University of North Carolina Press 2012; US$ 17.99

    From the colonial era to the present, Marcie Cohen Ferris examines the expressive power of food throughout southern Jewish history. She demonstrates with delight and detail how southern Jews reinvented culinary traditions as they adapted to the customs, landscape, and racial codes of the American South. Richly illustrated, this culinary tour of the... more...

  • Coastal Carolina Cookingby Nancy Davis; Kathy Hart

    The University of North Carolina Press 2000; US$ 14.99

    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... more...

  • Sunday Dinnerby Bridgette A. Lacy

    The University of North Carolina Press 2015; US$ 14.99

    Bridgette A. Lacy offers an ode to a meal that, notably in the Sabbath-minding South, is more than a meal. Sunday dinner, Lacy observes, is "a state of mind. It is about taking the time to be with the people who matter to you." Describing her own childhood Sunday dinners, in which her beloved, culinary-minded grandfather played an indelible role,... more...

  • Southern Holidaysby Debbie Moose

    The University of North Carolina Press 2014; US$ 14.99

    Debbie Moose's Southern Holidays is a cook's celebration of the richly diverse holiday traditions of today's South. Covering big traditional holidays such as Christmas and Mardi Gras, this must-have addition to the Savor the South® cookbook collection also branches out into regional and cultural holidays that honor newer southern traditions, including... more...

  • Fred Thompson’s Southern Sidesby Fred Thompson

    The University of North Carolina Press 2012; US$ 19.99

    Side dishes are the very heart and soul of southern cuisine. So proclaims Fred Thompson in this heartfelt love letter to the marvelous foods on the side of the plate. From traditional, like Pableaux's Red Beans and Rice, to contemporary, like Scuppernong-Glazed Carrots, Thompson's 250 recipes recommend the virtues of the utterly simple and the totally... more...

  • Cooking the Gullah Way, Morning, Noon, and Nightby Sallie Ann Robinson

    The University of North Carolina Press 2009; US$ 14.99

    Sallie Ann Robinson was born and reared on Daufuskie Island, one of the South Carolina Sea Islands well known for their Gullah culture. Although technology and development were slow in coming to Daufuskie, the island is now changing rapidly. With this book, Robinson highlights some of her favorite memories and delicious recipes from life on Daufuskie,... more...

  • Pecansby Kathleen Purvis

    The University of North Carolina Press 2012; US$ 14.99

    Show me a recipe with pecans, and I have to try it." Attributing her own love of this American nut to the state of her birth--Georgia is the nation's leader in growing pecans--and to the happy fact that her mother "hardly made a cookie, candy, or pan of Sunday dressing without them," Kathleen Purvis teaches readers how to find, store, cook, and completely... more...

  • The New Southern-Latino Tableby Sandra A. Gutierrez

    The University of North Carolina Press 2011; US$ 19.99

    In this splendid cookbook, bicultural cook Sandra Gutierrez blends ingredients, traditions, and culinary techniques, creatively marrying the diverse and delicious cuisines of more than twenty Latin American countries with the beloved food of the American South. The New Southern-Latino Table features 150 original and delightfully tasty recipes that... more...

  • Pickles and Preservesby Andrea Weigl

    The University of North Carolina Press 2014; US$ 14.99

    Andrea Weigl defines the year by her canning sessions. In the winter, she makes bright yellow Jerusalem Artichoke Relish from her backyard crop. In the spring, she conjures up sweet red Strawberry Preserves. In the summer, it's savory Yellow Squash Pickles and peaches, pickled, brandied, or as a thick butter. And in the fall, she folds her Fig Preserves... more...