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Banner: Bon Appétit! - A Celebration of Canadian Cookbooks
Banner: Bon Appétit!
IntroductionSearch CookbooksEducational Resources		 Canada's First CooksThe Pioneer KitchenRevolutions In The KitchenThe Culture Of Cooking

The Culture of Cooking

Some of Today's Favourite Cooks | The Multicultural Kitchen | Cooking in the Regions | Fast Food, Slow Food

Cover of cookbook, YUKON COOKBOOK, with a drawing of wild roses and rosehips Source

  

Page 32 of cookbook, YUKON COOKBOOK, with recipes for various types of bread Source

  

Page 33 of cookbook, YUKON COOKBOOK, with recipes for various types of bread Source

Leona Kananen. Yukon Cookbook. Vancouver: J.J. Douglas, 1975

Cover of cookbook, SUMMER BERRIES, with a photograph of a pitcher and glasses of berry punch, a strawberry mousse and a blueberry pie on a white wicker table Source

  

Elizabeth Baird. Summer Berries. Toronto: James Lorimer, 1980

"In a northern country like Canada, with a short but intense growing season, the splendour and variety of our summer fruit are all the more appreciated" (p. 5).

Cover of cookbook, RHUBARB, RHUBARB, RHUBARB, in red, with a drawing of a rhubarb stalk, a rhubarb muffin, a rhubarb pie and a jar of rhubarb jam Source

  

Debby Erickson. Rhubarb, Rhubarb, Rhubarb. Illustrated by Beverley Sostad. [Kamloops, B.C.: D. Erikson, 1983]

Cover of cookbook, MUSHROOMS ARE MARVELLOUS, with a photograph of a man holding a pan of sauteed mushrooms and vegetables Source

  

James Barber. Mushrooms Are Marvellous. Vancouver: Douglas and McIntyre, 1984

"Properly cooked mushrooms have a variety of unique textures: sliced, whole or quartered, they're all different.… They give depth and character to quite simple and ordinary dishes," says James Barber (p. 6), popular television personality.
Cooking in the Regions 1 | 2 | 3 | 4 | 5
IntroductionCanada's First CooksThe Pioneer KitchenRevolutions In The KitchenThe Culture Of Cooking
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Created: 2005-06-28
Updated: 2005-06-28
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