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La cuisinière canadienne is one of the earliest cookbooks -- perhaps the earliest -- written and published in Canada. It was intended both for professionals and the general public, and marked the beginning of French-Canadian cooking as a distinct cuisine. In style and content, the book's goal was efficiency, as it sought to encourage "wise home economics, suited to the budgets of Canadian families." [translation]
You can browse La cuisinière canadienne by selecting one of the headings below, or return to the Search Cookbooks page in order to search for individual recipes and ingredients.
Agneau ou mouton
Pain de Savoie
Légumes et salades
Table des articles contenus dans la Cuisinière canadienne