New Canadian Basics Cookbook Paperback – Aug 3 2001
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Ah! Theres nothing like a delicious, home-cooked traditional Canadian meal of baba ghanouj, jerk chicken, and zabaglione just like Mom used to make. Huh? So what are these three recipes--and 700 more, besides--doing in a volume entitled The New Canadian Basics Cookbook? Truth be told, authors Carol Ferguson and Murray McMillan (she Toronto-based, he food editor for the Vancouver Sun) have fashioned a utilitarian kitchen bible for todays culinary Canada, a place where those dishes Mom used to make are just as likely to hail from Kingston, Jamaica, as Kingston, Ontario. In 288 softbound pages divided by course and ingredient (Salads, Eggs & Cheese and Beverages for example), these kitchen cousins present a motherlode of material to cooks of all skill levels. Whether theyre nodding to Canuck cookery with Nova Scotia July Vegetable Hodgepodge or shaking it up with the foodie fusion of Maple-Hoisin Chicken, Ferguson and McMillan expertly oversee both execution and presentation. Measurements are given in both Imperial and metric, complete recipes are visible without turning the page, and suggestions for Kid Pleasing dishes abound, as do pronunciations (broo-sketta, not broo-shetta) and a few myth-busting food facts (mahi-mahi is dolphinfish, which is totally different from Flipper, whos a mammal). There are a couple of idiosyncrasies: unless the recipe stipulates otherwise, milk is 2% and butter is salted, for example, so be sure to read the introductory pages. And the final References chapter is destined to be well thumbed. It includes glossaries of herbs, spices, and techniques--everything from Anise seed to Zesting--emergency substitutions, and informative local terminology. Whether youre preparing a tasty Rush Hour Supper or an imaginative no-fuss menu for Grey Cup Grazing, youll see why its out with the old and in with The New Canadian Basics Cookbook. --Tony Mason
About the Author
Carol Ferguson is a familiar and respected name to magazine readers, home cooks and food professionals across Canada. She has been food editor of Canadian Living and Homemaker's magazines. Her other cookbooks include The Canadian Living Cookbook and A Century of Canadian Home Cooking. Murray McMillan is the food editor of the Vancouver Sun.
Inside This Book(Learn More)
Top Customer Reviews
Recipe's we've tried so far.. Coq au Vin, Indian Curry, Light Scalloped Potatoes, Pancakes, Tea Biscuits, Cream Tea Scones, Best Basic White Bread, Focaccia, Pizza or Focaccia dough, Fruit Crisp, Creamy Rice Pudding, Cream Puffs, Classic Shortbread, Double Crust Fresh Fruit Pies, Pumpkin Pie, Red and Green Pepper Jelly, Rosemary Apple Cider Jelly (this one is a favorite), Fresh Tomato Salsa, Chicken Stock, Panzanella, Tabbouleh Salad, Traditional Potato Salad, Traditional Pot Roast, Stuffed Pork Tenderloin, Tourtiere, Turkey Stuffing, and also used the directions for cooking different cuts of meat. Everything had easy to follow clear directions and turned out incredibly tasty. Some have turned into often requested family favorites.
Most recent customer reviews
Best cookbook ever. Every recipe has met or exceeded my expectations. An invaluable sourcebook for any cook. I wish they would reprint it, I would buy several copies.Published 21 months ago by Jennifer Rothwell
I love this cookbook! I can only agree to the previous reviewers. It is very clear and concise, and has a lot of the recipes that come of the top off your head. Read morePublished on April 16 2005 by Alexandra Zanke