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Cooking Canadian

Elizabeth Baird's Favourites

150 Classic Canadian Recipes

by (author) Elizabeth Baird

Publisher
James Lorimer & Company Ltd., Publishers
Initial publish date
Jan 1984
Category
Canadian
  • Spiral bound

    ISBN
    9780888627582
    Publish Date
    Jan 1984
    List Price
    $15.95
  • Hardback

    ISBN
    9780888627599
    Publish Date
    Jan 1984
    List Price
    $15.95

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Description

A celebration of the wealth of Canada's regional cooking styles and traditions: 150 of celebrated food writer Elizabeth Baird's favourite recipes from across the country.
Gathered from celebrated chefs, humble farmers' markets and the author's own collection, the recipes in Elizabeth Baird's Favourites range from the hearty to the elegant, from thick chowders and buttermilk rolls to asparaus tarts and smoked whitfish paté. In addition to sophisticated urban cuisine there are dishes representing Ontario country cooking, Mennonite, Quebecois, Acadian and Prairie foodways.
Elizabeth Baird's Favourites offers and array of delightful dishes presented in the style that has made Elizabeth's name synonymous with fine 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