Canada Starch (24 results)

Paperback. Condition: Good. Small format book of 71 pages. Covers lightly soiled, interior has a couple of spots. No year of publication stated.

Soft cover. Condition: As New. Wonderful ORIGINAL fold out cooking brochure, with a variety of recipes for entrees, desserts, sauces, candy and more. Appears NEW!!!

PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.

Soft cover. Condition: Near Fine. Facsimile. **Bundle Up & Save On Postage** Small black printer's ink marks on first page, otherwise without flaw. 5.5 X 8" 126 pages. Compiled by the CANADA STARCH CO. Originally published in 1930, this is a facsimile copy. A fine collection of recipes featuring corn starch products. Illustrated by vintage black and white photographs and vintage advertisements.

HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.

Card Covers. Stapled Binding. Condition: Good Condition, B/W Illustrations (illustrator). This book contains the prize winning recipes selected from over 75,000 received from all parts of Canada contributed by the users of the famous Edwardsburg Products and which were judged, tested and approved by the Montreal Cooking School. Front and back paper covers show soil. Edges and corners of covers are rubbed, darkened and marked. 128pp. Content is clean, bright and sound with paper a little tanned . Photos available on request.

PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.

Paperback. Condition: Good- Very Good. 1st Printing. Solid with about a half inch tear and corner crease on the left edge of the back cover and otherwise the covers show light wear. Size: 8vo - over 7¾" - 9¾" tall.

HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.

Softcover. Condition: Good. 128 p. 23 cm. B&w illustrations. Stapled card covers. Light soiling to outside. Ink signature top front. Crease in front cover. Some light stains inside. The Book contains the Prize winning Recipes selected from over 75,000 received from all parts of Canada - contributed by the users of the Famous Edwardsburg Products - and which were judged, tested and approved by the Montreal Cooking School.

Paperback. Condition: New. Print on Demand. Step back in time to wartime Canada and discover a treasure trove of resourceful recipes and practical kitchen wisdom. This book, originally published in 1943, served as a guide for Canadian housewives navigating food rationing and limited budgets during World War II. The author emphasizes the importance of nutritional meals while offering creative solutions for replacing scarce ingredients. From cakes and cookies to main dishes and desserts, the recipes reflect the ingenuity and resilience of a nation at war. Beyond the recipes, this book delves into broader themes of home economics, self-sufficiency, and community spirit. It provides a window into the lives of Canadian women during a pivotal historical moment, showcasing their determination to maintain a sense of normalcy and nourishment amidst challenging circumstances. The enduring appeal of this book lies in its timeless insights into resourceful cooking and the power of food to bring people together. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.

Paperback. Condition: New. Print on Demand. This book is a treasure trove of culinary knowledge, offering a comprehensive guide to cooking and baking from a bygone era. The author provides an intimate glimpse into the kitchens of the past, revealing the secrets of traditional recipes and techniques that were once commonplace but have largely been forgotten. From the essential ingredients of the time, such as corn starch and corn syrup, to the detailed instructions for baking bread, cakes, and pies, the book is a testament to the importance of home cooking and the art of creating culinary delights using readily available ingredients. The recipes themselves are a fascinating window into the past, showcasing the prevailing tastes and trends of a time when simpler ingredients and time-honored methods were the norm. The book also delves into the art of preserving fruits and vegetables, providing practical advice on methods that were once essential for preserving the bounty of the harvest. The insights presented in this book offer a unique perspective on the history of American cuisine and highlight the enduring value of time-tested methods and recipes. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.

Paperback. Condition: New. Print on Demand. This book is a rewarding compilation of over 75,000 prize-winning recipes collected by the author during their quest to find hidden culinary gems. It offers a glimpse into the diverse culinary landscape of Canada, showcasing the creativity and expertise of home cooks across the country. The recipes are categorized according to meal type, ranging from appetizers and entrees to desserts and beverages, providing a comprehensive guide for any occasion. The author has meticulously tested and approved each recipe, ensuring their quality and practicality. Additionally, this book features valuable insights and tips on cooking techniques, meal planning, and kitchen organization, making it not just a recipe book but a practical guide for home cooks of all levels. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.

Paperback. Condition: New. Print on Demand. This book compiles award-winning recipes submitted to the Canada Starch Company by individuals across Canada, each of which was judged, tested, and approved by the Montreal Cooking School. The Montreal Cooking School's head dietician and their associates were extensive in their efforts to taste, perfect, and select the recipes in this tome. This book is an exploration of the history of traditional Canadian cuisine, the ingredients used, and how fundamental Canadian dishes and their preparation evolved over time to reflect the country's settlers and indigenous people. More than just a cookbook, it educates the reader on the history of Canadian cooking, discusses topics like the development of cooking methods, examines the shift in available cookware, and notes the merging of Indigenous and European culinary techniques. The author emphasizes the importance of the kitchen as a communal space where many hands make light work while discussing the significance of traditional food to the culture of a place. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.

Condition: Sehr gut. Zustand: Sehr gut | Sprache: Englisch | Produktart: Bücher | Keine Beschreibung verfügbar.

Paperback. Condition: Good. First Edition. "The makers of Mazola have prepared this booklet to give you the opportunity of using polyunsaturated Mazola in place of solid shortenings. We have kitchen tested and taste-tested the following recipes to assure you the greatest ease of preparation and the most delicious flavour. And, in any of your own recipes calling for liquid or melted shortening, you can use the same amount of Mazola." - page 1. Sections include: Main Dishes, Frying, Sauces, Vegetables, Salad Dressings, Salads, Breads & Muffins, Cakes, Cookies, Pastry 40 pages. Unmarked with average wear. Undated but appears to be circa 1975. A sound copy.; 8vo.

Condition: Hervorragend. Zustand: Hervorragend | Sprache: Englisch | Produktart: Bücher | Keine Beschreibung verfügbar.

Buch. Condition: Neu. Neuware.