AL MOMENTO ESAURITO
Informazioni su questo prodotto
Product Identifiers
PublisherWhitecap Books, The Limited
ISBN-101552852601
ISBN-139781552852606
eBay Product ID (ePID)1924133
Product Key Features
Book TitleLaura Secord Canadian Cook Book
Number of Pages200 Pages
LanguageEnglish
Publication Year2011
TopicRegional & Ethnic / Canadian, Methods / General, History
IllustratorYes
GenreCooking
AuthorCanadian Home Economics Association
Book SeriesClassic Canadian Cookbook Ser.
FormatTrade Paperback
Dimensions
Item Height0.5 in
Item Weight13.6 Oz
Item Length10.2 in
Item Width6.2 in
Additional Product Features
Intended AudienceTrade
Reviews(From the Introduction) One thing we did prove conclusively: there is a Canadian cuisine, and it is unique in all the world. To find out, we had our representatives scouring every province to find recipes distinctive to different regions. The story that goes with each recipe tells, in essence, the history of the region from which it comes. (The recipe introduction to Kitchener Kartoffel Kloesse) The German settlers brought to Canada their potato dumplings, and the Acadians from the Moncton, New Brunswick, region adopted the recipe as their own. Called poutine rpe, this dish is traditionally served with sugar and molasses during the New Year's festivities; in the Acadian version, the potato mixture is wrapped around diced salt pork.
TitleLeadingThe
Dewey Edition21
Number of Volumes1 vol.
Dewey Decimal641.5971
SynopsisCanadian cuisine is recognized the world over as combining a unique array of fresh ingredients and a variety of cultural influences tempered by tradition. This third title in the Classic Canadian Cookbook series includes Canada's most beloved recipes - think Nanaimo bars, matrimonial cake, maple fudge, tourtiere, fish cakes, bannock, and wild blueberry jam. Known as the first truly Canadian cookbook, this faithful replica of the original edition is essential for cooks anywhere. The plucky spirit of 19th-century Canadian heroine Laura Secord permeates this collection, which was sponsored by the Laura Secord Candy Shops and created by the Canadian Home Economics Association to commemorate the Canadian centennial in 1967. Inspired by our national history and identity, it was destined to become an instant classic. The regional and cultural diversity of Canadian cooking in the '60s is wonderfully captured in these recipes: Fricandeau (a veal and pork loaf) Malpeque Oyster Stew Holubtse (Ukrainian stuffed cabbage rolls) Glazed Back Bacon Hot Cross Buns Blueberry Grunt Maplewood Doughnuts Quebec Sugar Pie Grape Jelly
