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Cooking Canadian

Apples, Peaches and Pears

by (author) Elizabeth Baird

James Lorimer & Company Ltd., Publishers
Initial publish date
Jan 1977
  • Hardback

    Publish Date
    Jan 1977
    List Price
  • Spiral bound

    Publish Date
    Jan 1977
    List Price

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This cookbook offers an array of recipes, from the classic to the inventive and unusual, for three of Canada's finest summer fruits.

Elizabeth Baird's first cookbook introduced many people to the heritage of fine cooking of which few people in this country are fully aware.  Her new cookbook features 125 recipes for a wide range of dishes.  There are cakes, pies, pancakes, puddings, salads, stuffings, preserves and pickles.  Along with the best possible recipes for such classic dishes as apple pie, peach ice cream or spiced crab apples, there are tempting new recipes - cranberry nut apple pie, baked peaches with almond slivers, pear ice water, peach and red pepper relish.

To compile this book, Elizabeth Baird delved into libraries and archives for collections of old recipes and gathered treasured family recipes from people across the country.  Then she tested and re-tested, working on improvements and changes.  Everyone of her recipes is from an authentic source, and is part of the tradition of Canadian cooking.


About the author

Elizabeth Baird has been helping shape Canada's culinary landscape for more than three decades. It was the cookbook Classic Canadian Cooking, Menus for the Seasons, published in 1974, that started her career in food writing. Elizabeth's column, "Canadian Cookbook" was a weekly feature in the Toronto Star, she was the food editor for Canadian Living magazine for 20 years and she has authored and co-authored many cookbooks, including the popular Whitecap title Canada's Favourite Recipes. Elizabeth continues to write a weekly column, "Baird's Bites", for the Toronto Sun and is a volunteer historic cook at Fort York. Bridget Wranich is one of the founders of the Culinary Historians of Canada and the program officer at Fort York. Her work and contribution to the food scene has been profiled in many newspapers and magazines, including the Toronto Star and the Globe and Mail. She is a feature speaker at almost every historical food event in Toronto and an expert in the cooking processes of the 18th and 19th centuries.

Elizabeth Baird's profile page

Other titles by Elizabeth Baird