Welcome to the revival of Paula Peck’s recipes, revisited and modernized by granddaughter, Megan Peck. A look into the process of testing and updating recipes from cookbooks written 50 years ago by an Paula Peck, friend and apprentice of James Beard and The New York Times critic Craig Claiborne. Written during the 1960s when frozen dinners and canned soup were practically considered gourmet. Recipes such as ceviche and kima curry were exotic ideas that had not yet infiltrated the U.S. but are now well known and can be expanded upon to include the fresh and international ingredients available to us today. Enjoy the journey…

<a class=”www.bloggapedia.com/”>