Elizabeth Baird's Classic Canadian Cooking: Menus for the Seasons [Paperback]

Elizabeth Baird (Author)

Book Description

Publication Date: January 1, 1995 | ISBN-10: 1550285025 | ISBN-13: 978-1550285024 | Edition: Anniversary

Inspired by the cookbooks of the past and family recipe collections, Elizabeth Baird's 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. Elizabeth Baird's Classic Canadian Cooking is a splendid compendium of this nation's diverse foodways.

Editorial Reviews

Review

"The introduction to each chapter are like conversations with a friend who really enjoys food, and reading her recipes makes me hungry for homegrown Canadian cuisine..." (Judy Schultz Edmonton Journal )

"The classy menus and warm, eloquent writing are just as fresh as when they were first penned in 1974." (Cynthia David Toronto Sun )

"...a revised edition of a top-notch tome." (Marion Kane Toronto Star )

"...an updated edition of her 1974 book, which was a trailblazer in culinary heritage writing ... It's an essential on the Canadian cook's shelf." (Julian Armstrong Montreal Gazette )

"...a reissue of Baird's collection of delicious recipes." (Pam Collacott Ottawa Citizen )

"When that common language is there, it is magical. Discovering Elizabeth Baird's Classic Canadian Cooking was a validation of my entire culinary heritage." (Jennifer Grange Toronto Star )

"If you are looking for gifts to put away for Christmas, Elizabeth Baird's Classic Canadian Cooking, Menus for the Seasons ... will fit the bill. Baird offers a rich array of 300 recipes, relying on fresh ingredients abundant in Canada." (Ottawa Sun )

"This book is a well-preserved Canadian treasure. It is as useful in the nineties as it was in the seventies. Elizabeth Baird is always on the mark." (Bonnie Stern )

"With this wonderful book, Elizabeth Baird makes an important and delicious contribution to good cookingin Canada - a keeper on your kitchen shelf." (Anne Lindsay )

About the Author

ELIZABETH BAIRD is the food editor at Canadian Living. The author of fifteen cookbooks, she hosts Canadian Living Cooks on the Food Network.

Product Details

• Paperback: 206 pages
• Publisher: Lorimer; Anniversary edition (January 1, 1995)
• Language: English
• ISBN-10: 1550285025
• ISBN-13: 978-1550285024
• Product Dimensions: 7.8 x 5.1 x 1 inches
• Shipping Weight: 1 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #2,782,781 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

5.0 out of 5 stars delicious recipes using real food, August 25, 2010

By 

jakespeed "homeschooling mom" (Orlando, FL) - See all my reviews

This review is from: Elizabeth Baird's Classic Canadian Cooking: Menus for the Seasons (Paperback)

I received my copy of the original edition in 1988. It has become one of my favorite cookbooks - and that is saying quite a bit as I have a LOT of cookbooks! It is wonderful to have entire menus listed as that takes much of the work out of meal planning. Every recipe I have tried has been delicious. The instructions are clear and easy to follow and the descriptions and little stories that go along with each menu are charming. The back section of the cookbook offers a myriad of almost-forgotten recipes for making your own condiments, jams, pickles, etc. The apple butter recipe has become a favorite for gift giving, the homemade bread recipes work every time, the pie recipes are dangerously delicious. It is important to note that all of this good food can happen easily in our own kitchens without the use of processed packaged "foods". More wisdom from this author is found in the seasonal groupings of the menus and recipes. Food bought and prepared in the season in which it is grown makes for the freshest, best tasting and healthiest meals. It also helps to bring variety to our tables and a connection to our local area.