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ARCHIVED - Bon appétit!
A Celebration of Canadian Cookbooks
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History of Canadian Cookbooks
The Culture of Cooking
Preface
Graham Kerr. Graham Kerr's Television Cookbook. Vol. 3. [Rexdale, Ont.]: Common-Market Trading, [1968]
In the 1960s, Graham Kerr's rambunctious CBC television show was the talk of the country.
Margo Oliver. Margo Oliver's Most Treasured Recipes. Montréal: Optimum, 1977
The 1970s have been described as an era of hedonism. In cooking, this often took the form of a fancy dessert such as Baked Alaska, with specialty coffees finishing off the meal. On the other hand, the lighter "nouvelle cuisine" was also beginning to attract attention.
Towards the end of the century, publishers decided that cooks would appreciate art as well as recipes. The result: the coffee table cookbook. These are beautiful objects, no doubt, but it is difficult to imagine the home cook with sticky, floury hands working from one on the kitchen table!
Cynthia Wine. Cynthia Wine's Hot & Spicy Cooking. Markham, Ont.: Penguin Books, 1984
The 1980s found Canadians developing an interest in hot and spicy international flavours -- charred red peppers, lots of fresh ginger and lime, and hot chillies. Cynthia Wine seems adept at spotting food trends and introducing them to the home cook.
