Product Description
From Whitecap's best-selling Classic Canadian Cookbooks come two must-haves for your vintage cookbook collection. The 1915 edition of the ROBIN HOOD COOK BOOK is one of North America's oldest cookbooks from a trusted name in many kitchens. The 1967 Centennial Edition of the classic FIVE ROSES GUIDE TO GOOD COOKING has become an indispensable guide in the kitchen. Both books feature an introduction by culinary historian Elizabeth Driver. ... Read more

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Canadian cuisine is recognized the world over as a unique combination of fresh ingredients and a variety of cultural influences tempered by tradition. This third title in the Classic Canadian Cookbook Series highlights the origins of Canada's most beloved recipes, featuring dishes such as Gaspe Tourtiere (a traditional French-Canadian Christmas Eve dish), and Shediac Brown Bread (a molasses-based bread). Known as "the first truly Canadian cookbook," this faithful replica of the 1966 edition is a must for cooks anywhere. ... Read more

Customer Reviews (3)

Essential cookbook in your collection
I purchased this cookbook about 25 years ago. This book showed me how to make the perfect apple pie using brown sugar. It showed me how to make wonderful popovers and lemon bread which my family loves. My daughters use my well-worn edition for stuffing and sauce recipes. If you only have one cookbook, this should be the one!!!

The Best Cookbook in my Kitchen
I was given this cookbook as a wedding gift eighteen years ago.It is worn out!Its a wonderful book for anyone who is Canadian and living elsewhere.The butter tart recipe is fantastic and the cake recipes are excellent.The photography is interesting, as well!

My Favorite Cookbook
I have an original edition, falling apart from 25 years of use, and am delighted to find it reprinted.This book taught me to cook from scratch and is my primary basic cookbook. I especially like the sections depicting various cuts of meat and fowl, with roasting guidelines, as well as preparation instructions for that venison or other game your hunter friend brings by. Recipes are easy to follow and they all taste good. The piecrust, biscuit, pancake, blueberry muffin and butter cake recipes are family staples and the recipe for pumpkin nut waffles alone is worth the price of this book. ... Read more

Product Description
The most comprehensive Canadian Living cookbook to date! Featuring all new recipes for Christmas, Halloween, all Holiday Parties, birthdays, and other occasions throughout the year. Over 200 recipes for everyday meals and also for special occasions. Easy entertaining ideas and seasonal menus. Dozens of tips and shortcuts for fuss-free weekday dinners. Delicious desserts for every sweet tooth in the family. Easily substitute Splenda or sugar substitute to make desserts Atkins-friendly, easily make many recipes low-card & low-fat. Satisfying make-ahead dishes. Traditional family favorites. Also includes ideas for: St. Patrick's Day, Valentines Day, Family Reunions, Weddings, Thanksgiving, Hannukah, Easter, New Years, much more! Limited edition book, only one print run and made available only to Canadian Living elite members. ... Read more

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In 1915, the Five Roses Cook Book was in daily use in nearly 650,000 Canadian kitchens - practically one copy for every second Canadian home.Here you will find a faithful reprint of this amazing book.

"Enjoy the Five Roses Cook Book as a charming glimpse into the past, and as my grandmother did, as a friend and helper." - Elizabeth Baird, food editor at Canadian Living Magazine

Customer Reviews (2)

Neat as a historical reference, dated as a cook book
This is a great book for anyone interested in baking as our ancestors did it, or experienced bakers looking for a general reference book.However, due to its age, a great number of the recipes aren't very specific, or require that the baker know how much 'enough milk to make moist' is, or how hot a 'quick' oven is.Some quantities are a bit odd, too.How big is a tumbler? The recipes from this book that I have tried have all come out well, but that is going to be dependent on the ability to understand them.If nothing else, the book's worth reading to see what people ate, and to see the occasional ads, like the one boasting of all the phosphates and nitrates a certain cereal had!

ultimate
the book seems to be very intresting and elaborately explains the concept. ... Read more

Product Description
The Complete Canadian Living Baking Book is the gold-standard, go-to book that Canadian bakers can depend on for all their baking projects. It celebrates the pleasure of home baking and Canada’s vibrant baking tradition, and reflects the excellence of the tested-till-perfect baking recipes that Canadian Living readers love and rely on.

It includes 7 comprehensive chapters, each themed around a specific baking category. The book opens with an introduction to the essentials of home baking including baking ingredients, equipment and techniques. It contains approximately 100 colour photographs throughout of beautiful photos of finished products and a selection of helpful, instructive step-by-step shots of baking techniques. The recipes are written for home bakers with clear instructions and full nutrient analysis of each and they have been tested-till-perfect! ... Read more

Customer Reviews (2)

Good, but not basic
I bought this book because I LOVE most Canadian Living cookbooks. Typically the recipes are healthy, tasty and not terribly complicated. This one is quite good, but if you're looking for basic recipes, move on. I've been lucky enough to be quite successful with the recipes I've tried. The Deep Dish Apple Pie is my go-to pie now and the Pumpkin Scones are a classic. It will stay on my shelf because of these 2 recipes, but it's not as good as many of their other books.

Two failed recipes so far
So far my mom has made two recipes out of the book and they did not turn out well.I made the corn bread which turned out bland and dry.We are both experienced bakers.We actually bought this to replace the original Canadian Living cookbook which fell apart completely.Good luck contacting them where to find specialized ingrediants.You will be met with sarcasm and vagueness. ... Read more

Product Description
This digital document is an article from Junior Worldmark Encyclopedia of Foods and Recipes of the World, brought to you by Gale®, a part of Cengage Learning, a world leader in e-research and educational publishing for libraries, schools and businesses.The length of the article is 788 words.The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase.You can view it with any web browser.Provides comprehensive coverage of the foods and recipes of approximately 75 cultural groups from more than 60 countries. Entries provide 10-15 recipes for each group and include data on the agriculture and dietary habits of each group as well as an overview of each group's nutrition and health. ... Read more

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Originally published in 1905, Ogilvie's Book for a Cook captures the history of the Ogilvie Flour Mills, founded in 1801. This new book in the Classic Canadian Cookbook Series brings the tradition of wholesome food back to the home. This collection includes over 150 recipes for breads, cakes, and pastries as well as soups, preserves and pickles, salads, lunches and suppers, candies, desserts and more. Heartwarming favorites include Potato Bread, Pot Roast Beef, homemade Vanilla Ice Cream, and Baked Apple Dumplings. The recipes for these classic dishes are easy to prepare, and make delicious, nourishing meals.

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"Enjoy Canada's Most Treasured Recipes" ... Read more

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A bounty of delicious seafood recipes from Canada's top kitchens

Lobster is not just an East Coast delicacy; across Canada, chefs have introduced lobster into their menus in many innovative ways. This book offers recipes from many of Canada's finest chefs, from every region, all featuring lobster or other favourite shellfish, including crab, mussels and scallops. The selection includes Lobster Chowder from the Little Inn at Bayfield, Lobster Bisque from C Restaurant, Vancouver, Lobster Soufflé from Actons, Wolfville, Cream Cheese Crabcakes from Boffins, Saskatoon. All the recipes have been adapted and tested for home cooking. They are illustrated in full colour throughout. They introduce recent trends in cooking, using international flavours and serving ideas, such as Lobster Truffle Gnocchi with Lobster Emulsion, and they also present old-time favourites such as Maritime Lobster Roll and Coquille St Jacques. ... Read more

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Ancient Greeks and Romans revered fresh herbs for their supernatural powers; they continue to do their magic in Canadian kitchens today. Nancy Enright's Canadian Herb Cookbook collects recipes that showcase the distinctive flavours of 22 herbs readily available in Canada.

There are familiar recipes and combinations, such as mint sauce and bouquet garni--but the pleasures of cooking with herbs includes new recipes for lamb chops with mustard and chives, or sole mousse with tarragon. From appetizers through to desserts, she features seasonal recipes that highlight Canadian produce--minted pea pods and new potatoes, and Ontario or Saltspring leg of lamb with rosemary and garlic.

Supplemented with herb history and lore and gardening tips, Nancy Enright's Canadian Herb Cookbook is a delightful introduction to herb cookery. ... Read more

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In January 2002, Canadian Geographic magazine, in partnership with the Food Network, asked its readers to send in a favourite festive family recipe, along with a brief story about its history and significance. From the over 1000 entries to the contest, 60 recipes with their stories, have been selected for The Great Canadian Feast Cookbook, including the top four recipes featured in Canadian Geographic`s July/August issue and on the Food Network Canada web site. Also included are recipes from two of Canada`s top chefs, Chef Christine Cushing and Chef Rob Feenie, both of whom served as judges of the contest. The actual tasting event and judging of the winning four recipes will be aired on `Christine Cushing Live` on the Food Channel in September. Representing Canada from coast to coast, this collection celebrates the incredible diversity of Canadian cuisine and ingredients. A sampling of the recipe names alone tells the tale: Bukovinian Natchynka and Smorzhee in Sour Cream, Curried Chickpea Soup, Tourtiere, Saskatoon Berry Pie, Chicken Biryani, Portuguese Pancakes, Partridgeberry Pudding, Nonna`s Lasagna, Eggplant Pahi, Mel`s Cod Fish Cakes, Sweet Potato Pie and many more. The recipes and stories are enhanced by fun and fascinating facts on our food and multi-cultural traditions. Did you know that the Iroquois taught early arrivals from France how to turn the sap of the maple tree into delicious, and truly Canadian, maple sugar? Or that apples are our largest fruit crop? Or that we consume over nine billion cups of tea a year?

Product Description
A unique collection of 112 distinctive recipes presented by The Canadian National Culinary Team who won the 1984 World Culinary Championship, and who at the time of publication, were preparing for the 1988 17TH International Kochkunst Ausstellung in Frankfurt. Recipes are presented one or two to a page, with color photos. ... Read more

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A celebration of the wealth of Canada's regional cooking styles and traditions: 150 of celebrated food writer Elizabeth Baird's favourite recipes from across the country.

Gathered from celebrated chefs, humble farmers' markets and the author's own collection, the recipes in Elizabeth Baird's Favourites range from the hearty to the elegant, from thick chowders and buttermilk rolls to asparaus tarts and smoked whitfish paté. In addition to sophisticated urban cuisine there are dishes representing Ontario country cooking, Mennonite, Quebecois, Acadian and Prairie foodways.

Elizabeth Baird's Favourites offers and array of delightful dishes presented in the style that has made Elizabeth's name synonymous with fine cooking. ... Read more