Library and Archives Canada
www.collectionscanada.gc.ca
Common menu bar links
Institutional links
ARCHIVED - Bon appétit!
A Celebration of Canadian Cookbooks
Archived Content
This archived Web page remains online for reference, research or recordkeeping purposes. This page will not be altered or updated. Web pages that are archived on the Internet are not subject to the Government of Canada Web Standards. As per the Communications Policy of the Government of Canada, you can request alternate formats of this page on the Contact Us page.
History of Canadian Cookbooks
Revolutions In The Kitchen
Madame Benoit
Jehane Benoit. Secrets et recettes du cahier de ma grand-mère. Montréal: Éditions Beauchemin, 1964
"My grandmother taught me, a long time ago, that our cooking is part of our folklore, and it must therefore be varied. It bears testimony to our past, to our mothers' ingenuity, and to the spirit of our own flesh and blood" (p. 1).
Jehane Benoit. La cuisine canadienne. Montréal: Éditions du Jour, 1979
"I am convinced that good cooking is an art, as well as a form of intense pleasure. This is why, in this book, I tried to infuse Canadian cuisine with the subtleties of this art and pleasure" (p. 9).
Jehane Benoit. Cooking Lamb... for Sheer Pleasure. Carleton Place, Ont.: Canada Sheep Marketing Council, 1974
In 1956, Jehane Benoit and her husband, Bernard, moved to a Quebec farm, Noirmouton, where she continued her cooking career and he raised sheep -- an experience that, no doubt, contributed to her love of cooking lamb. In addition to continuing with all her other activities, Madame Benoit operated a shop where fresh lamb, homemade tourtières, pork and beans, cookies and muffins were sold.
