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New Canadian Basics Cookbook Paperback – Aug 3 2001

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Paperback, Aug 3 2001
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Product Details

  • Paperback: 288 pages
  • Publisher: Penguin Canada (APB) (Aug. 3 2001)
  • Language: English
  • ISBN-10: 0141006226
  • ISBN-13: 978-0141006222
  • Product Dimensions: 21.6 x 1.9 x 25.1 cm
  • Shipping Weight: 658 g
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: #321,258 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

From Amazon

Ah! There’s 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 today’s 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 they’re 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, who’s 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 you’re preparing a tasty “Rush Hour Supper” or an imaginative no-fuss menu for “Grey Cup Grazing,” you’ll see why it’s 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.

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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Most helpful customer reviews

By A Customer on Oct. 29 2004
I LOVE this book! It was recommended by a friend, and I've since given it as a gift to five other friends. I've made many of the recipes over and over again and they are all fantastic. I love the format; easy to read with practical advice. There's a good range of recipes, from simple to intricate. I love the selection of menus in the back of the book which give me some ideas for entertaining. I can't recommend this book more highly! It is a wonderful reference book, everyday cookbook, and learning tool.
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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. Like "I'd like to cook that today...".Recipes you like to make every day with simple instructions. Hope this author will write more books like this.
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 2 reviews
2 of 2 people found the following review helpful
Excellent cookbook Nov. 19 2000
By Deborah Johnson - Published on Amazon.com
A good addition to any kitchen. Good recipes with clear instructions for the novice cook. Well worth the purchase price. This is one cookbook that deserves to have stains on the most loved recipes!
1 of 1 people found the following review helpful
Awesome Canadian Cuisine Sept. 23 2005
By S. Simkins - Published on Amazon.com
This is a first rate basic cookbook and a staple in any kitchen.

It has your recipes for all occasions and is great for beginners and experienced cooks alike. I had my Mom send it to me in the USA since I was missing some of the traditional Canadian cuisine I took for granted before leaving Canada.

It has my beloved Nanamio Bar recipe, Tourtiere (meat pie),Lemon Squares and other recipes from my childhood.

It is well written with many handy charts and sidebars explaining certain food history or tips for a recipe.

It is a modern cookbook updated for the way people cook today.

I plan to buy two more for my daughters to have for their cookbook library.