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Banner: Bon Appétit! - A Celebration of Canadian Cookbooks
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Canada's First CooksThe Pioneer KitchenRevolutions In The KitchenThe Culture Of Cooking

The Culture of Cooking

Page 158 of cookbook, L'ENCYCLOPÉDIE DE LA CUISINE DE JEHANE BENOIT, with illustrations and text showing how to prepare Coquilles Saint-Jacques Source


Jehane Benoit. L'encyclopédie de la cuisine de Jehane Benoit. [Montréal]: Brimar, 1991

As this publication attests, Madame Benoit's recipes continue to be depended on throughout the country, in both French and English kitchens.

Cover of cookbook, FROM OUR MOTHERS' KITCHENS, with a photograph of a bowl of pasta and sauce and a plate of rolls Source


Anita Stewart. From Our Mothers' Kitchens. Toronto: Random House of Canada, 1991

This book by Anita Stewart brings together over 200 healthy, traditional and comforting recipes. These foods from the kitchens of our mothers, grandmothers and good friends will warm hearts and restore spirits.

Cover of cookbook, CLASSIC CANADIAN COOKING: MENUS FOR THE SEASONS, with a photograph of a plate of sweet potatoes, roast pork with gravy and spinach salad Source


Elizabeth Baird. Elizabeth Baird's Classic Canadian Cooking: Menus for the Seasons. Toronto: James Lorimer, 1995

Since her early books from James Lorimer and Company (Classic Canadian Cooking and Apples, Peaches & Pears), Elizabeth Baird has become the cooking genius at Canadian Living and, with her staff there, has created hundreds of magazine articles, television shows and cookbooks. Few kitchens, whatever cuisine is favoured, are without at least one of her titles.

Cover of cookbook, ENCORE DES PINARDISES: RECETTES ET PROPOS CULINAIRES, with a photograph of Daniel Pinard holding two pineapples Source


Daniel Pinard. Encore des pinardises : Recettes et propos culinaires. Montréal: Boréal, 2000

Daniel Pinard is famous for his newspaper columns and television appearances. He has a great influence over how we eat today.

IntroductionCanada's First CooksThe Pioneer KitchenRevolutions In The KitchenThe Culture Of Cooking
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