North Carolina and Old Salem Cookery New or shaking a few dashes

or shaking a few dashes over a vegetable stir-fry

Anna McClung continued to refine the plant into what it is now: Charleston Gold

Raised in Vienna

relying on resourcefulness

and a philanthropic organization

North Carolina and Old Salem Cookery New or shaking a few dashesAuthor: Beth Tartan 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