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Includes a variety of menus for the year through the seasons, including holiday menus, plus recipes.
From the 1930s to the 1950s, Kate Aitken was a role model for millions of Canadian women who listened to her national radio show, clipped her recipes from the Montreal Standard, where she was Women's Editor, and purchased her books and pamphlets on everything from cooking and childcare to travel and etiquette. Kate Aitken's Canadian Cook Book was first published in 1945 and became an instant bestseller. In Kate's own words, the book is "a handy, inexpensive guide to healthful daily living." Along with delicious recipes for appetizers, baked goods, canning, main dishes, salads, soups, and quick lunches and suppers, she provides a wealth of information on nutrition, "Notes to Brides", and helpful hints on cooking. Considered the "Martha Stewart" of her day, Kate Aitken's practical recipes endure to delight Canadian families today.
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.
Canadian cuisine is recognized the world over as combining a unique array of fresh ingredients and a variety of cultural influences tempered by tradition. This third title in the Classic Canadian Cookbook series includes Canada's most beloved recipes - think Nanaimo bars, matrimonial cake, maple fudge, tourtiere, fish cakes, bannock, and wild blueberry jam. Known as the first truly Canadian cookbook, this faithful replica of the original edition is essential for cooks anywhere. The plucky spirit of 19th-century Canadian heroine Laura Secord permeates this collection, which was sponsored by the Laura Secord Candy Shops and created by the Canadian Home Economics Association to commemorate the Canadian centennial in 1967. Inspired by our national history and identity, it was destined to become an instant classic. The regional and cultural diversity of Canadian cooking in the '60s is wonderfully captured in these recipes: Fricandeau (a veal and pork loaf) Malpeque Oyster Stew Holubtse (Ukrainian stuffed cabbage rolls) Glazed Back Bacon Hot Cross Buns Blueberry Grunt Maplewood Doughnuts Quebec Sugar Pie Grape Jelly
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Slow-simmering soups, comforting stews chock-full of garden-fresh vegetables, succulent roast chicken and bubbling fruit pies... These are the tastes that come to mind when we think of country cooking. Now "Canadian Living" re-creates these well-loved, satisfying dishes in this glorious full-colour cookbook -- featuring over 200 updated recipes for all-time favorites plus special menu suggestions and entertaining ideas throughout.
Think back to your favourite Christmas food memory. Perhaps it was the first turkey you dressed and cooked yourself, or the sweet smell of cranberries ladled onto your plate, or the mouth-watering anticipation of finally getting to taste your grandparent's signature pie. First published in 1979, Rose Murray's Canadian Christmas Cooking likely had a hand in those holiday food memories. A bestseller for over 20 years, this affordable guide to holiday meals has been dog eared, lovingly annotated and shared among families in Canada as a must-have Christmas cookbook. At the time of its release, Rose Murray's Canadian Christmas Cooking was called "a tribute to holiday tastes from history, from across the country and around the world" by the Regina Leader-Post. And perhaps the Hamilton Spectator summed it up best, when it wrote, "No nonsense, no picture, just good recipes." Back in print for the first time in over 10 years, this revised and updated edition has all the simplicity and affordability of the original as well as Rose's tweaks for modern kitchens and a few new favourite foods. The A-Z cookbook of traditional Christmas dinner, Rose Murray's Canadian Christmas Cooking is certain to inspire a new generation of home chefs.
For over a decade the food pages of Canadian Living magazine have featured the best ofr what's cooking in Canadian kitchens. Now the most outstanding recipes that have ever appeared in Canadian Living have been compiled with exciting new recipes and fabulous food hints to create this beautiful full-colour book. Inside The Canadian Living Cookbook are more than 525 delicious, carefully tested recipes illustrated by over 225 irresistible photographs. Enticing theme menus highlight the regional foods of Canada and dozens of helpful hints and serving suggestions make this a book that no Canadian cook will want to be without.
Five Roses: A Guide to Good Cooking is published by Whitecap Books.
To celebrate 40 years of culinary creativity and recipe precision, the Canadian Living Test Kitchen have brought together 300+ of their must-have, must-cook recipes. From appetizers to desserts—and everything in between—this is the ultimate Canadian Living cookbook, celebrating the modern, fresh and healthy way Canadians like to eat. Winner of the Taste Canada Gold, general cookbooks In this book, you will find 300+ recipes for dishes of all kinds, from appetizers to desserts; helpful resource section, with lists of substitutions, temperature and doneness charts, and cooking reference information; 100+ colour photographs; helpful cooking, shopping and preparing tips scattered throughout; complete index that groups all recipes into helpful categories, search by type of recipe (such as soup or frittata), ingredient (such as turkey or cherries) or recipe name and full nutrient analysis of each recipe. Chapters include: • Appetizers, Dips and Spreads • Soups • Salads • Side Dishes • Poultry Mains • Beef & Lamb Mains • Pork Mains • Fish & Seafood Mains • Pasta, Noodles and Dumplings • Eggs & Breakfast • Quick Breads • Yeast Breads • Sauces & Preserves • Pies & Tarts • Cakes • Desserts