For well over half a century the Five Roses: A Guide to Good Cooking has been Canada's most popular cookbook. Prized as a practical, down to earth recipe book, it is the day to day friend of thousands of Canadian homemakers.

The latest of Whitecap's Classic Canadian Cookbooks the 21st Edition has been specially designed for today's busy homemakers with the following:

It contains the best recipes of the previous editions,
It features guidelines for everything from baking bread and making the perfect cup of tea to roasting turkey and creating delicious pies,
A host of new and interesting recipes have been added,
The attractive new cover has a plastic finish that wipes clean instantly,
New, easy to read type has been used throughout, and the layout of the sections has been planned for your convenience,
There are handy cross references for compatible recipes matching, for example, cakes with icings, meats with sauces,
The many helpful hints and instruction charts make it a joy to work with,
Plus an exotic chapter entitled Foreign Fare highlights dishes from France, Italy, Switzerland, Scandinavia, China and Japan, and
Historical notes by culinary historian Elizabeth Driver have been placed throughout the book.

Every recipe has been approved and thoroughly tested in the famous Five Roses Kitchens. We guarantee that they will work perfectly in your kitchen.

No wonder the Five Roses: A Guide to Good Cooking has become a popular gift for the new bride. It is this tradition of service to homemakers which has made Five Roses Flour Canada's most respected name in baking. This delightful book is certain to be a favourite for years to come.

About the Author

Elizabeth Driver
is an editor and writer who has spent over twenty years researching the culinary history of Canada and Britain. She is fascinated by the history of food and an avid collector of cookbooks and antique kitchenware. Elizabeth lives with her husband and two children in Toronto, where she is the Foodways Program Officer at Mongomery's Inn museum. She demonstrates such historic techniques as cooking on an open hearth, returning home most days with the smell of wood smoke on her clothes. Elizabeth is a past President of the Culinary Historians of Ontario. She is the recipient of the Tremaine Medal for 2007 from The Bibliographical Society of Canada and in 2009 she was inducted into Taste Canada's Hall of Fame.

"About this title" may belong to another edition of this title.

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