Inspired by the cookbooks of the past and family recipe collections, Elizabeth Baird's 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. Elizabeth Baird's Classic Canadian Cooking is a splendid compendium of this nation's diverse foodways.

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

"If you are looking for gifts to put away for Christmas, Elizabeth Baird's Classic Canadian Cooking, Menus for the Seasons ... will fit the bill. Baird offers a rich array of 300 recipes, relying on fresh ingredients abundant in Canada."

Ottawa Sun

"The classy menus and warm, eloquent writing are just as fresh as when they were first penned in 1974."

Toronto Sun

"When that common language is there, it is magical. Discovering Elizabeth Baird's Classic Canadian Cooking was a validation of my entire culinary heritage."

Toronto Star

"...an updated edition of her 1974 book, which was a trailblazer in culinary heritage writing ... It's an essential on the Canadian cook's shelf."

Montreal Gazette

"This book is a well-preserved Canadian treasure. It is as useful in the nineties as it was in the seventies. Elizabeth Baird is always on the mark."

Bonnie Stern

"The introduction to each chapter are like conversations with a friend who really enjoys food, and reading her recipes makes me hungry for homegrown Canadian cuisine..."

Edmonton Journal

One of Lynn Ogryzlo's Picks as an Ontario Culinary Guide:
"Elizabeth Baird, who hails from Stratford, is one of my culinary heroes and her cooking style comes right from the heart."
http://ontarioculinary.com/adventureguide

http://ontarioculinary.com/adventureguide

"...a reissue of Baird's collection of delicious recipes."

Ottawa Citizen

"With this wonderful book, Elizabeth Baird makes an important and delicious contribution to good cooking in Canada - a keeper on your kitchen shelf."

Anne Lindsay

"...a revised edition of a top-notch tome."

Toronto Star