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Food That Really Schmecks Paperback – Dec 4 2006


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Product Details

  • Paperback: 360 pages
  • Publisher: Wilfrid Laurier University Press (Dec 4 2006)
  • Language: English
  • ISBN-10: 0889205213
  • ISBN-13: 978-0889205215
  • Product Dimensions: 15.3 x 2.3 x 22.8 cm
  • Shipping Weight: 458 g
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Bestsellers Rank: #67,105 in Books (See Top 100 in Books)
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Product Description

About the Author

Edna Staebler who recently passed away in her 101st year was an award-winning journalist and a regular contributor to Maclean’s, Chatelaine, and many other magazines. She is the author of Cape Breton Harbour, Places I’ve Been and People I’ve Known and the Schmecks cookbook series. Must Write: Edna Staebler’s Diaries, edited by Christl Verduyn, was published by Laurier Press in 2005.



Wayson Choy is the author of Paper Shadows, The Jade Peony, and All That Matters. He was the subject of Unfolding the Butterfly, a full-length film documentary by Michael Glassbourg and has appeared on television and radio across Canada. He is presently working on his second memoir as well as a novel.



Rose Murray, a former English teacher, studied cooking techniques in Paris, Costa Rica, and Hong Kong. Her recipes have regularly appeared in Canadian Living, Elm Street, and Homemakers. The author of nine cookbooks, including A Year in My Kitchen and The Canadian Christmas Cookbook, and contributor to more than forty others, Rose Murray lives in Cambridge, Ontario.


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1 of 1 people found the following review helpful By Diana on Sept. 26 2010
Format: Paperback
Recipes reminiscent of the smells from Oma's kitchen, even if they're not exactly the same. Many old time favorites, and lots of new ones, too. I've had this set for many years in hard cover, and given many as gifts to family and friends. My children even use these ... so, when my daughter wanted to borrow the books to take to her apartment in Toronto, the other 3 objected ... it was time to give each of them their own set. Too bad they don't come in hard cover anymore. Well worth the investment!
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Format: Paperback
I grew up in Kitchener-Waterloo, and this book makes me very nostalgic! My first job was in a Mennonite bakery in St Jacobs, ON, and I often go to this book first when I want to make something similar to what was prepared there, especially pies. When I think 'Mennonite' I think PIES! This book has a fantastic section on pies and tarts. It has 50+ pie recipes! I think it is worth getting just for that. Where else are you going to find recipes for schnitz, strawberry custard, and shoo-fly pie? Oh and you can't forget the butter tarts! Other noteworthy recipes include the crumb cake, apple fritters, and Chelsea (sticky) buns. I also often use the salad and pickle recipes.
The recipes for main dishes are often simply made with quality ingredients. There is a bit of vagueness in some of these recipes, which allows the cook a bit of flexibility. A Mennonite recipe is unlikely to use 'convenience' ingredients and that is true in this book. Occasionally she will use for a 'tin' of something in her recipes, but not often. Traditionally, Mennonites use fresh, local, seasonal foods, which taste better than imported produce. That alone can change a recipe from 'blah' to WOW.
I hope that this book continues to be printed for many years to come, not just for the recipes, but also to remember the traditional Mennonite culture, which is slowly changing and becoming scarce (as Stabler mentions in another one of her books). Some of the recipes may seem obscure or out of date for our way of life but their presence is part of the charm of this book!
It is worth looking at this book cover to cover at least once to experience the charm of the culture in and around the Kitchener-Waterloo area.
I never want to be without this book so I will always have multiple copies of this book, just in case!
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1 of 1 people found the following review helpful By Marka on Feb. 12 2009
Format: Paperback
Of the three books in the series, this is clearly the one to acquire. The recipes are truly in the "Eastern European?" cooking tradition I remember.
Marianne
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