Coastal Carolina Cooking

By Nancy Davis, Kathy Hart

200 pp., 6 x 9

  • Paperback ISBN: 978-0-8078-4152-5
    Published: May 1986
  • E-book PDF ISBN: 979-8-8908-8424-4
    Published: November 2000
  • E-book EPUB ISBN: 978-0-8078-6662-7
    Published: November 2000

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Awards & distinctions

1986 Best Instructional Book, North Carolina Press Club Communications Contest

1986 First Place Award for Books, National Federation of Press Women

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.

About the Authors

Nancy Davis works in the University Relations Office at the University of North Carolina at Chapel Hill.
For more information about Nancy Davis, visit the Author Page.

Kathy Hart works with the University of North Carolina Sea Grant Program and writes for Coastwatch.
For more information about Kathy Hart, visit the Author Page.