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New Canadian Basics Cookbook Paperback – Aug 3 2001

5.0 out of 5 stars 7 customer reviews

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Harry Potter and the Cursed Child
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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 7 customer reviews
  • Amazon Bestsellers Rank: #47,925 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.

Customer Reviews

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Top Customer Reviews

Format: Hardcover
This is probably the only cookbook I would think worth 60$..I have the joy of cooking but I truly believe this book is better. I've used over 25 recipes out of it after I received it as a gift.. anything I think I want to try out is in here.. as long with basics on how to cook everything your mom forgot to tell you.. stews, roasts, soups, salads, ethnic foods... and so on.. there is nothing I have thought of cooking that isn't in this book. I have 20 or so cookbooks but this is always the first one I pick up. The directions are easy and well laid out, always turn out good, and it has such a nice diversity that I use it to plan gourmet dinners with friends.

Recipe's we've tried so far.. Coq au Vin, Indian Curry, Light Scalloped Potatoes, Pancakes, Tea Biscuits, Cream Tea Scones, Best Basic White Bread, Focaccia, Pizza or Focaccia dough, Fruit Crisp, Creamy Rice Pudding, Cream Puffs, Classic Shortbread, Double Crust Fresh Fruit Pies, Pumpkin Pie, Red and Green Pepper Jelly, Rosemary Apple Cider Jelly (this one is a favorite), Fresh Tomato Salsa, Chicken Stock, Panzanella, Tabbouleh Salad, Traditional Potato Salad, Traditional Pot Roast, Stuffed Pork Tenderloin, Tourtiere, Turkey Stuffing, and also used the directions for cooking different cuts of meat. Everything had easy to follow clear directions and turned out incredibly tasty. Some have turned into often requested family favorites.
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By A Customer on Oct. 29 2004
Format: Paperback
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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Format: Paperback
This is absolutely the most used cookbook in our house, and all my kids have their own copies. It is fabulous -- everything you\d ever want to cook is here and every recipe works, Clear, simple, tasty healthful recipes are terrific for beginning cooks and provide the basis for more experienced cooks to riff on. Honestly, it's the one cookbook that will get you through every day in the kitchen. I just replaced my beat-up copy with a new one found in Value Village and look forward to using it to death.
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Format: Paperback
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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