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ARCHIVED - Bon appétit!
A Celebration of Canadian Cookbooks
Archived Content
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History of Canadian Cookbooks
The Culture of Cooking
- Cooking in the Regions
- Fast Food, Slow Food
Cooking in the Regions
"As a young girl growing up on the Arctic Coast, I did not fully appreciate the abundance and variety of wild foods that were available to us. I always took it for granted that the seasons provided wild greens and berries, ducks and geese, muskrats and caribou" (p. iii).
Richard Bizier. Les grandes dames de la cuisine au Québec. Vol. 2. Montréal: La Presse, 1986
In two volumes of essays and recipes, Bizier gives a short descriptive biography of 16 of Quebec's most famous female chefs, along with a representative sample of their favourite recipes.
Douglas Leighton. A Taste of Calgary: Recipes from the Chefs of Canada's Surprising Stampede City. Banff, Alta.: Taste of Pub., 1986
A short history of Calgary and recipes from its modern-day chefs make this attractive book an unusual contribution.
Joan McConnell-Over. For the Love of Cod: The Newfoundland Codfish Cookbook. St. John's: Creative, 1989
"Newfoundland has devised more ways for cooking cod than probably any other place in the world" (p. i).
