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| Author | : Dawn O'Brien |
| Publisher | : John F. Blair, Publisher |
| Total Pages | : 232 |
| Release | : 1983 |
| Genre | : Cooking |
| ISBN | : 9780895870346 |
| Author | : Dawn O'Brien |
| Publisher | : Blair |
| Total Pages | : 232 |
| Release | : 1989-10 |
| Genre | : Cooking |
| ISBN | : 9780895870674 |
Each guide focuses on 50 restaurants that are housed in buildings at least 50 years old. In addition to a description of the restaurant's building, decor, and cuisine, each entry includes 2-3 recipes from that establishment.
| Author | : Dawn O'Brien |
| Publisher | : John F. Blair, Publisher |
| Total Pages | : 230 |
| Release | : 1992-11 |
| Genre | : Cooking |
| ISBN | : 9780895870971 |
Each guide focuses on 50 restaurants that are housed in buildings at least 50 years old. In addition to a description of the restaurant's building, decor, and cuisine, each entry includes 2-3 recipes from that establishment.
| Author | : Gay N. Martin |
| Publisher | : John F. Blair, Publisher |
| Total Pages | : 0 |
| Release | : 2004 |
| Genre | : Cooking |
| ISBN | : 9780895873064 |
Old buildings have many stories to tell. On his way from his Texas home to a dairy farmers' convention in North Carolina in 1917, Paul Trowbridge passed through Florence. He liked the place so much, he returned and built Trowbridge's Creamery, where local farmers brought their milk and cream to be processed. Today, Paul's recipe for Orange-Pineapple Ice Cream is still popular, as is the homemade chili introduced by current owner Don Trowbridge's mother Martha, who ran the business when her husband went to war in 1944. Gay N. Martin heard many entertaining stories while researching Alabama's Historic Restaurants and Their Recipes for the first edition in 1998. From the mountains in the north to the beaches on the Gulf of Mexico, she dined in white-columned mansions, rustic log cabins, and former schoolhouses, banks, drugstores, and gas stations. From these, she culled a list of fifty of the state's most memorable restaurants-all places of character, where the food is as distinguished as the surroundings. In this second edition, she offers 22 new restaurants and dozens of new recipes.
| Author | : Beth Tartan |
| Publisher | : Univ of North Carolina Press |
| Total Pages | : 391 |
| Release | : 2000-11-09 |
| Genre | : Cooking |
| ISBN | : 0807867071 |
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.
| Author | : John E. Batchelor |
| Publisher | : Blair |
| Total Pages | : 338 |
| Release | : 2015 |
| Genre | : Biography & Autobiography |
| ISBN | : 9780895876393 |
Profiles of 50 well-established and up-and-coming chefs from the coast of NC.
| Author | : Will Kazary |
| Publisher | : Gibbs Smith |
| Total Pages | : 202 |
| Release | : 2007 |
| Genre | : Cooking |
| ISBN | : 9781423602033 |
The Carolina Cooking Cookbook features a delectable collection of recipes from some of the best chefs in North and South Carolina. The companion book to the internationally syndicated TV series, Carolina Cooking, The Carolina Cooking Cookbook turns every aspiring cook into a Southern gourmet and shows how to create these signature dishes in 30 minutes or less! Carolina Cooking features recipes from more than 50 of the top restaurants in the Carolinas, including: Four Square Restaurant, Durham, NC Pewter Rose Bistro, Charlotte, NC The Angus Barn, Raleigh, NC Christopher's New Global Cuisine, Winston-Salem, NC The Speedway Club, Concord, NC Villa Romana, Myrtle Beach, SC Crescent Grille, Camden, SC Solstice Kitchen and Wine Bar, Columbia, SC Carolina Cooking was launched in the fall of 2004 It broadcasts in over 51 countries to more than 126 million households. For a list of stations currently showing Carolina Cooking visit www.carolinacooking.tv Regional events and signings Co-op available Be sure to visit www.carolinacooking.tv, for more recipes, cooking tips, and wine and beer pairings! Debra Zumstein and Wil Kazary produce the syndicated cooking show, Carolina Cooking that is seen around the world in over 51 countries. A photographer and writer of children's stories, Debra is continually returning from her adventures with a full belly and stories to tell. Wil's love of culinary experimentation started in his family's fine dining restaurant when he was a child. It continues with the aid of more than 65 chefs and his new family, the production crew of Carolina Cooking.
| Author | : John Batchelor |
| Publisher | : John F. Blair, Publisher |
| Total Pages | : 345 |
| Release | : 2012-10 |
| Genre | : Cooking |
| ISBN | : 9780895875822 |
Profiles of 40 well-established and up-and-coming chefs from the mountains of NC.
| Author | : Ricky Moore |
| Publisher | : UNC Press Books |
| Total Pages | : 240 |
| Release | : 2019-08-19 |
| Genre | : Cooking |
| ISBN | : 1469653540 |
Ricky Moore was born and reared in the North Carolina coastal town of New Bern, where catching and eating fresh fish and shellfish is what people do. Today, Moore is one of the most widely admired chefs to come out of the region. In this cookbook, he tells the story of how he started his wildly popular Saltbox Seafood Joint® restaurants and food truck in Durham, North Carolina. Moore, a formally trained chef, was led by a culinary epiphany in the famous wet markets of Singapore to start a restaurant focused purely on the food inspired by the Carolina coast and its traditional roadside fish shacks and camps. Saltbox Seafood Joint's success is a testament to Moore's devotion to selecting the freshest seasonal ingredients every day and preparing them perfectly. In sixty recipes that celebrate his coastal culinary heritage, Moore instructs cooks how to prepare Saltbox Seafood Joint dishes. This cookbook, written with K. C. Hysmith, explains how to pan-fry and deep-fry, grill and smoke, and cook up soups, chowders, stews, and grits and seafood. Moore has taken pity on us and even included the recipe for his famous Hush-Honeys®, an especially addictive hushpuppy. Charts and illustrations in the book explain the featured types, availability, and cuts of fish and shellfish used in the recipes.
| Author | : Elizabeth Wiegand |
| Publisher | : Rowman & Littlefield |
| Total Pages | : 315 |
| Release | : 2013-01-05 |
| Genre | : Cooking |
| ISBN | : 076279514X |
More than seven million people visit the Outer Banks of North Carolina every year, and they all fall in love with its coastal Southern cuisine. The Outer Banks Cookbook is a true celebration of the many flavors of North Carolina’s coastal communities with an emphasis on local food and products. The second edition features beautiful full-color photographs and more than 100 easy-to-follow recipes for appetizers, chowders, entrees, desserts, cocktails, and more. Included are family recipes, traditional dishes from locals, and specialties from the many restaurants dotting the Outer Banks.
