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How dull life would be if new ingredients, new ideas for cooking, new dishes and new fashions did not inspire cooks and tempt appetites. The introduction of surprising combinations and new ingredients from around the world has always been a part of cooking. Magazines, cooking columns in newspapers, books and television programs are swift to respond to new ideas, and each new decade has had its favourites. In Canada, the art of cooking — as well as the art of dining, exemplified in early 20th-century menus and dinner cards — has inspired a delicious culinary heritage.
Favourite recipes from a decade of the magazine Canadian Living have been selected for this sumptuous volume.