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Canada's Favourite Recipes Hardcover – Oct 15 2012

4.5 out of 5 stars 11 customer reviews

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Product Details

  • Hardcover: 276 pages
  • Publisher: Whitecap Books; 1 edition (Oct. 15 2012)
  • Language: English
  • ISBN-10: 1770500987
  • ISBN-13: 978-1770500983
  • Product Dimensions: 21.3 x 3 x 26.9 cm
  • Shipping Weight: 1.7 Kg
  • Average Customer Review: 4.5 out of 5 stars 11 customer reviews
  • Amazon Bestsellers Rank: #75,917 in Books (See Top 100 in Books)
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Product Description

Review


Rose Murray
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


Rose Murray
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.

Elizabeth Baird
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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Customer Reviews

4.5 out of 5 stars
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Top Customer Reviews

Format: Hardcover Verified Purchase
I was dissapointed in this cookbook. It's a great cookbook but not the one I was looking forward. When I was in grade 7 (1957)we used a cookbook called THE CANADIAN COOK BOOK.
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.
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Format: Hardcover Verified Purchase
This is one of Canada`s Favourite Recipes Cookbook with all our favourite recipes from around the country. Rose Murray & Elizabeth Baird have written many books on cooking , I believe this is their biggest with 160 Canadian recipes from their own kitchens and from fine cooks and chefs all across the country. So when it comes to Canadian food and best recipes, no one does it better than these two ladies . This Cookbook will become a keeper and one more to past down to the next generation for sure. This book is destined to become a classic and one you will find in our kitchens. A true celebration of Canadian cooks & cuisine with their culinary heritage. I enjoy recipes from this book and recommend to all my friends and family.
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Format: Hardcover
I bought this book last week and did the Quebec Tourtiere. Wow! Better than my mom's! And I did the Sugar Pie. Wow, what a delight! As Elizabeth Baird is my favourite Canadian cookbook author, I own many of her books. She has never disappointed me. (All her recipes have been tested, and tested again. Some of her recipes are home comfort and others are full of new flavours.)

The "Canada's, Favourite Recipes" is a keeper, like all her other books. Nobody is going to borrow this book from me!
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Format: Hardcover
I have a reputation as a really good cook, but it's mostly down to Rose Murray. Whenever I am stymied, I consult one of my five Rose Murray cookbooks – or look for her in my other books.

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)!
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Format: Hardcover Verified Purchase
Toutes les recettes peuvent aisément être réalisées à la maison. Tout cela sans faire de compromis sur le plaisir de bien manger.

Les collaborateurs consultés, à travers tout le Canada, nous transmettent leur héritage culinaire familial et personnel, non pas des recettes de chefs et de restaurateurs de métier.

Les anecdotes et les souvenirs relatés à chaque recette rendent l'ouvrage fort sympathique.
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Format: Hardcover Verified Purchase
I knew I would like this book because it's from the pen and heart of Elizabeth Baird (and Rose Murray with whom I am less familiar). I was dazzled by the feel of the book, its look and the sophistication but unpretentiousness of the recipes. But I should not have been surprised. That is Elizabeth Baird.
A book for life.
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