Canada's Favourite Recipes

by Elizabeth Baird, Rose Murray

Whitecap Books Ltd. | October 15, 2012 | Hardcover

Canada's Favourite Recipes is rated 5 out of 5 by 2.

This evocative hardcover volume will be an essential gift for every Canadian
foodie this holiday season!

What is Canadian cuisine? With our country's multicultural population and relatively young age (at 145, Canada's barely hit puberty) it's easy to think that we don't have a cohesive culinary landscape tying Canadians together. Veteran Canadian foodies Rose Murray and Elizabeth Baird are out to change that thinking. Their new book Canada's Favourite Recipes reveals just how distinctive our food is and how our people, climate and land influence it.

Rose and Elizabeth have amassed 160 recipes that represent Canada's rich culture and history. Many of the recipes are contributed by great Canadian cooks, chefs and personalities, including food writer Julian Armstrong, professional home economist Emily Richards and author Wayson Choy.

Rediscover the delights of Canadian cuisine with recipes such as:
Cod and Potato Fritters with Spicy Lemon Mayonnaise
Quebec Tourtière
Peameal Bacon Roast
Braised Lamb Stew with Rosemary Dumplings
Maple Carrot Cake with Maple-Butter Icing

An engaging book of taste memories, whose recipes speak clearly about the emotional connection between people and food. I feel I can trust this wonderful collection, and that that all of these carefully curated recipes are authentic and delicious. This is a timely and warm anthology of Canadian chestnuts that I'm sure is destined to become a classic and a staple on kitchen bookshelves across the land.
—Jamie Kennedy, chef, owner and operator of Gilead Café and Jamie Kennedy Kitchens


Format: Hardcover

Dimensions: 276 pages, 10.5 × 8.5 × 1 in

Published: October 15, 2012

Publisher: Whitecap Books Ltd.

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1770500987

ISBN - 13: 9781770500983

Found in: Canadian

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Reviews

Rated 5 out of 5 by from Great Recipes Great book to own.
Date published: 2014-07-28
Rated 5 out of 5 by from Canada's Favorite Recipes Excellent cookbook..Easy, delicious and simple recipes. Loved it! It is an excellent gift for beginners as the recipes are well laid out and explained...
Date published: 2013-01-07

– More About This Product –

Canada's Favourite Recipes

by Elizabeth Baird, Rose Murray

Format: Hardcover

Dimensions: 276 pages, 10.5 × 8.5 × 1 in

Published: October 15, 2012

Publisher: Whitecap Books Ltd.

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1770500987

ISBN - 13: 9781770500983

From the Publisher

This evocative hardcover volume will be an essential gift for every Canadian
foodie this holiday season!

What is Canadian cuisine? With our country's multicultural population and relatively young age (at 145, Canada's barely hit puberty) it's easy to think that we don't have a cohesive culinary landscape tying Canadians together. Veteran Canadian foodies Rose Murray and Elizabeth Baird are out to change that thinking. Their new book Canada's Favourite Recipes reveals just how distinctive our food is and how our people, climate and land influence it.

Rose and Elizabeth have amassed 160 recipes that represent Canada's rich culture and history. Many of the recipes are contributed by great Canadian cooks, chefs and personalities, including food writer Julian Armstrong, professional home economist Emily Richards and author Wayson Choy.

Rediscover the delights of Canadian cuisine with recipes such as:
Cod and Potato Fritters with Spicy Lemon Mayonnaise
Quebec Tourtière
Peameal Bacon Roast
Braised Lamb Stew with Rosemary Dumplings
Maple Carrot Cake with Maple-Butter Icing

An engaging book of taste memories, whose recipes speak clearly about the emotional connection between people and food. I feel I can trust this wonderful collection, and that that all of these carefully curated recipes are authentic and delicious. This is a timely and warm anthology of Canadian chestnuts that I'm sure is destined to become a classic and a staple on kitchen bookshelves across the land.
—Jamie Kennedy, chef, owner and operator of Gilead Café and Jamie Kennedy Kitchens


About the Author

Rose Murray has been a key player in the Canadian food scene for almost three decades. Through authoring 10 cookbooks, writing for a host of magazines and newspapers, teaching cuisine at various colleges and cooking schools, and making many television and radio appearances, Rose has helped shape Canada?s culinary landscape since 1979. Growing up on a self-sustaining mixed farm near Collingwood, Ontario, Rose learned the art of growing your own food, as well as cooking and preserving it, at a very young age. It is no wonder that she has come to be considered a national expert on the agricultural traditions that go into our food. After finishing a degree in English from Trinity College at the University of Toronto, Rose went on to teach high school English. Over the years, food started to become a serious interest for Rose again, which led her to more formal food studies in Paris at renowned cooking schools such as Cordon Bleu, La Varenne and Ecole de Gastronomie Francaise Ritze-Escoffier. Rose also took classes in Costa Rica, Hong Kong and Thailand further developing her knowledge and understanding of international food and culture. Rose has two grown children and two grandchildren and now lives in Cambridge, Ontario with her husband Kent and dog Maggie.

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