Elizabeth Baird

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.

Books by Elizabeth Baird

Mrs Dalgairns's Kitchen

Recipes for Victory

Setting a Fine Table

Canada's Favourite Recipes

Best Recipes of the Maritime Provinces

A Taste of Canada

Summer Berries

Elizabeth Baird's Classic Canadian Cooking

Elizabeth Baird's Favourites

More Kids in the Kitchen

Apples, Peaches and Pears

Apples, Peaches and Pears

Classic Canadian Cooking