Do you enjoy experimenting with new recipes and ingredients in your home? Do you go out for dinner, try something different on the menu and wish you had that recipe so you could prepare it at home? Do you sample regional foods when you travel?
Let’s go back in time a few hundred years to when the Native Americans were joined by new settlers from the Old World. These small groups of immigrants tended to gather in certain areas, such as the English in what is New England, (The New England open-house cookbook: 300 recipes inspired by the bounty of New England” has a wonderful recipe for clam chowder), the Dutch in New York and Pennsylvania, the French in the South, and Scandinavian people in the Midwest. They brought their style of dress, architecture, and ways of cooking with them. All of these played a part in keeping their traditions alive.
Today we have people from all over the world bringing their favorite foods and methods of cooking those foods with them. There are also specialized markets where ingredients are readily available to help us re-create regional dishes.
If time does not permit you to spend a month or more traveling across and around the country sampling local and regional foods, then do come in to the library and choose some recipes from our extensive cookbook collection.
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