North Carolina and Old Salem Cookery

New and Revised Edition

By Beth Tartan

290 pp., 6.125 x 9.25

  • Paperback ISBN: 978-0-8078-4375-8
    Published: June 1992
  • eBook ISBN: 978-0-8078-6707-5
    Published: November 2000

Chapel Hill Books

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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 distinctive heritage of the state's cooking. Beth Tartan provides recipes for such North Carolina classics as Persimmon Pudding and Sweet Potato Pie. A chapter on Old Salem highlights the cuisine of the Moravian settlement there and offers recipes, including Moravian Sugar Cake, from their famous celebrations.

Tartan evokes the time when people ate three meals a day and sat down to a magical Sunday dinner each week. With the advent of boxed mixes and supermarkets, she says, old favorites began to disappear from menus. And in time, so have the cooks whose storehouse of knowledge and skills represent an important link to our past.

About the Author

The late Beth Tartan was the food editor and a feature writer for the Winston-Salem Journal for many years. Her books include The Successful Hostess, Beth Tartan's Cook Book, and Menu Maker and Party Planner.
For more information about Beth Tartan, visit the Author Page.


"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

"A delightful collection of regional history, reminiscences and recipes."--Bon Appetit

"Brings back the old days, when folks churned their own butter, put up their own preserves and vegetables, and buttermilk actually had some little bits of butter in it."--Tampa Tribune