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Cooking Canadian

Classic Canadian Cooking

Menus for the Seasons

by (author) Elizabeth Baird

Publisher
James Lorimer & Company Ltd., Publishers
Initial publish date
Jan 1974
Category
Canadian
  • Hardback

    ISBN
    9780888620736
    Publish Date
    Jan 1974
    List Price
    $19.95
  • Paperback / softback

    ISBN
    9780888620729
    Publish Date
    Jan 1974
    List Price
    $19.95

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Out of print

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Description

Inspired by the cookbooks of the past and family recipe collections, Classic Canadian Cooking has itself become a classic. Her 300 recipes embody the experience of generations of Canadian cooks and profit from the possibilities offered by native produce.
Relying on fresh ingredients abundant in Canada, this book takes its cue from the seasons, with menus for meals and for special occasions. Enjoy Open-Faced Nasturtium Sandwiches, Baked Peameal Bacon, Grilled Steaks with Oyster Stuffing, Pan-Fried Minted Brook Trout, Baked Apples with Rum and Cider Sauce, Lumber Camp Apple Pie, and dozens of other dishes drawn from Canada's many culinary traditions.
Exploring Canada's cookery can be as exciting and delicious as discovering the possibilities of French, Italian or Chinese cuisine. Classic Canadian Cooking is a splendid compendium of this nation's diverse foodways.

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