Classic Canadian Cooking: Menus for the Seasons

Inspired by the cookbooks of the past and family recipe collections, Classic Canadian Cooking has itself become a classic. Her 300 recipes embody the experience of generations of Canadian cooks and profit from the possibilities offered by native produce.

Relying on fresh ingredients abundant in Canada, this book takes its cue from the seasons, with menus for meals and for special occasions. Enjoy Open-Faced Nasturtium Sandwiches, Baked Peameal Bacon, Grilled Steaks with Oyster Stuffing, Pan-Fried Minted Brook Trout, Baked Apples with Rum and Cider Sauce, Lumber Camp Apple Pie, and dozens of other dishes drawn from Canada's many culinary traditions.

Exploring Canada's cookery can be as exciting and delicious as discovering the possibilities of French, Italian or Chinese cuisine. Classic Canadian Cooking is a splendid compendium of this nation's diverse foodways.

ELIZABETH BAIRD began her career as a champion of Canadian cuisine with her 1975 book Classic Canadian Cooking. For many years she was the food editor of Canadian Living magazine, and she has written and edited many bestselling cookbooks. She contributes a weekly food column to the Toronto Sun. In 2013 she was appointed to the Order of Canada for her contributions to the promotion of Canada's diverse food heritage, as an author and former food editor of Canadian Living magazine.