Robin Hood Cookbook: Historical Notes By Elizabeth Driver

Paperback | January 9, 2003

EditorElizabeth Whitecap Books Ltd., Whitecap Books Ltd.

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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.

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From the Publisher

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 indispe...

Elizabeth Driver is an editor and writer who has spent over twenty years researching the culinary history of Canada and Britain. She is fascinated by the history of food and an avid collector of cookbooks and antique kitchenware. Elizabeth lives with her husband and two children in Toronto, where she is the Foodways Program Officer a...

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Format:PaperbackPublished:January 9, 2003Publisher:Whitecap BooksLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1552854051

ISBN - 13:9781552854051

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Reviews

Rated 4 out of 5 by from Robin Hood in Edwardian Canada This charming reprint provides a nostalgic glimpse into both domestic cookery and the popularity of the Robin Hood legend in Edwardian Canada. The cookbook was originally published in 1914 as an advertising scheme by the Robin Hood Flour Company, a Canadian company that is still thriving nearly 90 years later. L. Moen's original art nouveau illustrations of Robin Hood's famous adventures, in an unusual 3-colour palette of black, green, and soft brown, lend a whimsical touch. Mrs. Rorer's recipes are fascinating for the social historian, and in many cases, still usable for the modern cook. Appropriately, there is a fairly large section on game, including rather startling instructions for roasting a haunch of venison in front of an open fire, with the hoof and some hide still attached. A wonderful historical cookbook that nicely evokes the era!
Date published: 2003-12-10