Skip to main content Skip to search Skip to search

Cooking History

Setting a Fine Table

Historic Desserts and Drinks from the Officers' Kitchens at Fort York

by (author) Elizabeth Baird & Bridget Wranich

Publisher
Whitecap Books
Initial publish date
Oct 2013
Category
History, Canadian, Canada
  • eBook

    ISBN
    9781770503533
    Publish Date
    Oct 2013
    List Price
    $14.99
  • Paperback / softback

    ISBN
    9781770501942
    Publish Date
    Oct 2013
    List Price
    $19.95

Add it to your shelf

Where to buy it

Description

Setting a Fine Table is a selection of dessert recipes from historic Fort York in Toronto. The recipes, from the officers' kitchens in the Fort, take you back to a time when food was truly local. The 30 recipes include the original, historic recipe as well as its modern equivalent. Each recipe is introduced by an explanation of why it was chosen, how it would have been used at the Fort in the past and how it is used at the Fort today. With beautiful photographs as well as a bibliography of the historic cookbooks from which the recipes were drawn, this book will appeal to anyone interested in historic cooking and Canadian history.

About the authors

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

Bridget Wranich is a culinary historian and an expert in late 18th and 19th-century cooking in Upper Canada. She has worked in museum education for more than 25 years and is a Program Officer at Fort York National Historic Site, where she develops and coordinates activities and events for students and visitors.

Bridget leads the Volunteer Historic Cooks in researching, testing and preparing recipes for the Historic Foodways Program.

Bridget is a co-founder of the Culinary Historians of Canada.

Bridget Wranich's profile page

Other titles by Elizabeth Baird

Other titles by Bridget Wranich