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Product Description
Book Description
An enduring Canadian classic.
Product Description
Canadian cuisine is recognized the world over as combining a unique array of fresh ingredients and a variety of cultural influences tempered by tradition. This third title in the Classic Canadian Cookbook series includes Canada's most beloved recipes-think Nanaimo bars, matrimonial cake, maple fudge, tourtière, fish cakes, bannock, and wild blueberry jam. Known as "the first truly Canadian cookbook," this faithful replica of the original edition is essential for cooks anywhere.
The plucky spirit of 19th-century Canadian heroine Laura Secord permeates this collection, which was sponsored by the Laura Secord Candy Shops and created by the Canadian Home Economics Association to commemorate the Canadian centennial in 1967. Inspired by our national history and identity, it was destined to become an instant classic.
The regional and cultural diversity of Canadian cooking in the '60s is wonderfully captured in these recipes:
o Fricandeau (a veal and pork loaf)
o Malpeque Oyster Stew
o Holubtse (Ukrainian stuffed cabbage rolls)
o Glazed Back Bacon
o Hot Cross Buns
o Blueberry Grunt
o Maplewood Doughnuts
o Quebec Sugar Pie
o Grape Jelly
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Most helpful customer reviews
2 of 2 people found the following review helpful
5.0 out of 5 stars
The Best Cookbook in my Kitchen,
By Linda (Manteca, CA USA) - See all my reviews
This review is from: Laura Secord Canadian Cook Book (Paperback)
I was given this cookbook as a wedding gift eighteen years ago. It is worn out! Its a wonderful book for anyone who is Canadian and living elsewhere. The butter tart recipe is fantastic and the cake recipes are excellent. The photography is interesting, as well!
1 of 1 people found the following review helpful
5.0 out of 5 stars
Essential cookbook in your collection,
By
This review is from: Laura Secord Canadian Cook Book (Paperback)
I purchased this cookbook about 25 years ago. This book showed me how to make the perfect apple pie using brown sugar. It showed me how to make wonderful popovers and lemon bread which my family loves. My daughters use my well-worn edition for stuffing and sauce recipes. If you only have one cookbook, this should be the one!!!
5.0 out of 5 stars
Best and only cook book you'll need. Timeless!!!,
By SwingOutOfTown (Ottawa, Canada) - See all my reviews
This review is from: Laura Secord Canadian Cook Book (Paperback)
It is and has been my guy's go to book for years and years. It has become mine too. The copy we have was his Granny's. Which makes it special. His mother has her copy and it was the book she made a lot of stuff from when her kids were growing up. Most times when he has called and asked about the recipe for X that he grew up with she points him at that book. From what I understand his brother also has a copy. I knew his sister was getting into cooking and although she was really into Jamie Oliver (at the time) I decided to go with my gut. I bought a copy for her a Christmases ago I felt like I got the ultimate gift! Part of her culinary heritage and tradition. Grandma's copy is used weekly if not daily (considering the amount of cook books we have you know that it has to be something special) and it is getting a bit delicate. I am considering purchasing a second copy.Off the top of my head I know that we make the pizza dough regularly. The crumble & crisp toppings gets made and put into a container in the freezer as a stash for quick deserts. We make biscuits for breakfast very regularly. (Tip for the bisucuits: once you know what the texture is supposed to feel like you can make a full or double batch up and hold off an adding the liquid. Put it into a container and toss into the fridge. Morning: pre-heat the toaster oven, scoop what you want out into a bowl, then add some liquid by feel, mix, pat down, cut, put onto tray and bake. 12-15 min later fresh biscuits! When you do this small batch method you can have them fresh each morning and faster because you did the measuring and mixing once.)
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