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 Cook
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, tourtiÞre, 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
(From the Introduction) One thing we did prove conclusively: there is a Canadian cuisine, and it is unique in all the world. To find out, we had our representatives scouring every province to find recipes distinctive to different regions. The story that goes with each recipe tells, in essence, the history of the region from which it comes.
(The recipe introduction to Kitchener Kartoffel Kloesse) The German settlers brought to Canada their potato dumplings, and the Acadians from the Moncton, New Brunswick, region adopted the recipe as their own. Called poutine râpée, this dish is traditionally served with sugar and molasses during the New Year's festivities; in the Acadian version, the potato mixture is wrapped around diced salt pork.
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An enduring Canadian classic.
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The Laura Secord Canadian Cook Book was a partnership between Laura Secord Candy Shops Ltd. and the Canadian Home Economics Association, an association that was formed in 1939 (and eventually disbanded in 2003). For this cookbook, members of the association were asked to send in recipes typical of their region, and over the course of a year, Sally Henry, Carol Taylor, and Lorraine Swirsky selected the recipes from the many submissions and wrote the text (Lorraine edited the French edition).
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