"Best of the Best from North Carolina" selected recipes from North Carolina's favorite cookbooks. Edited by Gwen McKee and Barbara Moseley. Published by Quail Ridge Press, copyright 1990.
We find North Carolina's food heritage to be as varied as the Landscape. In the East, much of the food comes from the sea, where every imaginable sea creature ends up in the pot along with Irish potatoes and onions to produce a muddle or a stew. And into the hot broth goes dumplings of some sort, usually cornmeal. Farming in the west yields an abundance of vegetables, fruits and cows, chickens and hogs. All of this brings food, fun fellowship and friends to a variety of occasions-clambakes, oyster roasts, pit-cooked barbecues and hunt breakfasts with dishes made from whatever is being celebrated or is available. There might be Liver Dumplings, Persimmon Puddings, and Rock Muddles from the past, as well as new and innovative dishes like Veal a' la Cardinal, Almond Champagne Chicken, Original Dirigibles, Tarhell Crocks, and Butter Dip - to name but a few of the superb recipes between these pages.
268 page soft cover spiral bound cook book in good condition with no rips, tears, or writing.