Pierre & Janet Berton's Canadian Food Guide

Fülszöveg

Pierre 6 Janet Berton s Canadian Food Guide


In this diverting gastronomic guide, Pierre Berton and his wife Janet conduct an illustrated cook's tour of our national eating styles - extinct and extant - from pioneer grub and habitant fare through elaborate Victorian and Edwardian banquets to the specialties of our own day. The array of recipes in this rare collection include such mouth-watering treats as "Rapee Pie" and "Pepper Steak Flambée." "Coquilles Eskimo" and "Oysters Canadian" set the pace for exotic delicacies, and those who like to live dangerously can try somé culinary curiosities: "Squirrel Pot Pie," or "Pemmican Rub-a-Boo," among others. But the recipes are only half the fun. Very much to the point is the fact that they are complemented by a veritable archive of Canadian writings on every aspect of food and drink, gathered from the works of Robertson Davies, Margaret Atwood, Sigurd F. Olson, Stephen Leacock, Sir Sanford Fleming, and other authors, journalists, and... Tovább

Fülszöveg

Pierre 6 Janet Berton s Canadian Food Guide


In this diverting gastronomic guide, Pierre Berton and his wife Janet conduct an illustrated cook's tour of our national eating styles - extinct and extant - from pioneer grub and habitant fare through elaborate Victorian and Edwardian banquets to the specialties of our own day. The array of recipes in this rare collection include such mouth-watering treats as "Rapee Pie" and "Pepper Steak Flambée." "Coquilles Eskimo" and "Oysters Canadian" set the pace for exotic delicacies, and those who like to live dangerously can try somé culinary curiosities: "Squirrel Pot Pie," or "Pemmican Rub-a-Boo," among others. But the recipes are only half the fun. Very much to the point is the fact that they are complemented by a veritable archive of Canadian writings on every aspect of food and drink, gathered from the works of Robertson Davies, Margaret Atwood, Sigurd F. Olson, Stephen Leacock, Sir Sanford Fleming, and other authors, journalists, and dignitaries. As well, there's an intriguing collection of historic engravings, cartoons, advertisements, and menüs, plus a wealth of appealing full-colour photographs. A totally revised edition of The Centennial Food Guide of 1966, this volume has been expanded and improved with generous portions of new material, new pictures and new recipes. To top it all off, the Bertons, who appreciate the fíner things in food, have added a special section of their favourite menüs for entertaining in the Canadian style. A book to enrich your cooking and your reading pleasure, Pierre and Janet Berton's Canadian Food Guide is an enjoyable and informative way to appreciate the provender, cooking methods, and dining habits of Canadians in every era. Photograph: Derek Case/Formát Vissza