Canada's Favourite Recipes Hardcover – Oct 15 2012
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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.
About the Author
has 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.
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 every historical food event in Toronto and an expert in the cooking processes of the 18th and 19th centuries.
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Top Customer Reviews
The "Canada's, Favourite Recipes" is a keeper, like all her other books. Nobody is going to borrow this book from me!
I love her down-to-earth home-cooking-only- better style. Makes me look like a genius.
Also a big Elizabeth Baird fan, so will definitely be buying copies of this book for myself and my four daughters. I see half a dozen recipes to try right away - and hooray - there's even an Edna Staebler recipe in here. What's not to love?
Thank you, ladies, for 30 years of cooking together (even if you didn’t know)!
A book for life.
I used this cookbook over the years. It was a fantastic cookbook for beginners. My daughter made the VERY BEST BUTTER TARTS using a recipe from this book. 5 years ago it was packed up with the rest of my cookbooks and all mysteriously disappeared. I am slowly replacing all my missing COOKBOOKS. I thought this might be similar. It wasn't but
IT IS A VERY VERY GOOD COOK BOOK.
Most recent customer reviews
Toutes les recettes peuvent aisément être réalisées à la maison. Tout cela sans faire de compromis sur le plaisir de bien manger. Read morePublished 14 months ago by Client Amazon