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New Canadian Basics Cookbook Paperback – Aug 3 2001

5.0 out of 5 stars 9 customer reviews

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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 9 customer reviews
  • Amazon Bestsellers Rank: #330,416 in Books (See Top 100 in Books)
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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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