New World Culinary Heritage

Description

Beryl MacDonald came to the United States from England at the end of World War 2. In the U.S., she learned to cook and became interested in the ingredients that made recipes from her new home so different from what she had grown up with.

The Culinary Legacy of the New World contains many of her favorite recipes, either modified by her or invented by her. Every recipe in this book contains at least one ingredient that was native to the Americas and was unknown outside the American continents prior to the European explorers’ “discovery” of what they called the New World. The book is organized into sections that are separated by time and/or distance, with notes about the history and geography that the recipes share.

Some of the recipes in this book appeared in an earlier cookbook by Beryl MacDonald, “Traditional American Cookery” which was published in the United Kingdom for British cooks, in 1978.

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