Canada's Favourite Recipes

by Rose Murray, Elizabeth Baird

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

Canada's Favourite Recipes

by Rose Murray, Elizabeth Baird

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 Murrayhas been a key player in the Canadian food scene for almost three decades. By 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. From fishing for salmon off Vancouver Island, B.C., and partaking in fall suppers in Saskatchewan, to gathering wild rice in Ontario and digging for clams on Prince Edward Island, Rose has experienced what makes up Canada's culinary fabric first hand.Elizabeth Baird has been helping shape Canada's culinary landscape for more than three decades. It was the cookbook Classic Canadian Cooking, Menus for the Seasons, published in 1974, that started her career in food writing. Elizabeth's column, "Canadian Cookbook" was a weekly feature in the Toronto Star, she was the food editor for Canadian Living magazine for 20 years and she has authored and co-authored many cookbooks, including the popular Whitecap title Canada's Favourite Recipes. Elizabeth continues to write a weekly column, "Baird's Bites", for the Toronto Sun and is a volunteer historic cook at Fort York. Bridget Wranich is one of the founders of the Culinary Historians of Canada and the program officer at Fort York. Her work and contribution to the food scene has been profiled in many newspapers and magazines, including the Toronto Star and the Globe and Mail. She is a feature speaker at almost e
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