Classic Canadian Cooking: Menus for the Seasons

by Elizabeth Baird

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.

100 pages, Paperback

First published January 1, 1974

Reviews

[Carm · Rating 3 out of 5]

My copy of this book is from 1974 and it is shocking how differently cooking in Canada was perceived. I can't remember the last time i saw a recipe featuring fresh red currants or molasses popcorn balls. This is an interesting read to note the differences in cooking styles. Like many cookbooks of that time, there are no pictures and this likely would put people off. My copy the pages are yellow but thankfully the type is quite dark so it is still relatively easy to read. The food here is used to create an atmosphere for an occasion such as a May picnic or Summer Barbecue. Lovely little book but so different from more modern cookbooks.