Collection: Discover Canadian Cuisine

132 products
  • A Guide to Good Cooking: Five Roses Flour compiled by Jean Brodie 1932
     A Guide to Good Cooking With Five Roses Flour -1932 1st edition  Collection of Good Recipes carefully tested and approved under supervision of Pauline Harvey and Jean Brodie to which have been added recipes chosen from the contributions of over fifteen thousand users of Five Roses All Purpose Vitamin Enriched Flour
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  • Purity Cook Book: 875 Tested Recipes by Purity Flour Mills 1945
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  • The Modern Cook Book for New Brunswick by Women's Hospital Aids; L'Assomption Society of Moncton 1920
    The Modern Cook Book for New Brunswick was issued in aid of various provincial hospitals, with numerous adverts:
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  • The New and Complete Encyclopedia of Cooking, Deluxe Edition by Jehane Benoit 1975
    The New and Complete Encyclopedia of Cooking is an omnibus of a variety of ethnic and regional dishes. Recipes include Flemish Asparagus French Brioches French Chestnut Mousse French Crepes French-Style Beets Vaudoise Complete with hundreds of black and white and colour photographs, and illustrations.TRUE
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  • The New Purity Cook Book: The Complete Guide to Canadian Cooking by Anna Lee Scott 1965
    The New Purity Cook Book: The Complete Guide to Canadian Cooking by Anna Lee Scott 1965
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  • The All New Purity Cook Book: The Complete Book of Canadian Cooking by Anna Lee Scott 1967
    https://dbliss.ca/products/copy-of-the-new-purity-cook-book-the-complete-guide-to-canadian-cooking-by-anna-lee-scott-1965  Besides the expected recipes for Cakes and Cookies, Pastry and Pies, and Breads contents include recipes for Appetizers and Snacks, Meat, Fish, Poultry, Barbecue, Main Dishes, Vegetables, Preserving, and Desserts and Sauces. Colour plates, B&W photos and illustrations complete the instructions.
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  • The Secrets of Good Cooking by Sister St. Mary Edith 1928
    The Secrets of Good Cooking is a comprehensive glossary, reference book, etiquette manual and healthy eating guide. “It is a good rule to serve eggs, meat, cheese or fish only once a day and  a diet  of in goodly proportion of green vegetables, of raw vegetables, fruits of all kinds whole wheat. Sister Saint Mary Edith
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  • Madame Benoit Cooks at Home by Jehane Benoit 1978
    In Madame Benoit Cooks at Home Madame Benoit opens her kitchen in her own home, at her sheep farm near Sutton in the Eastern Townships of Quebec. She tells about the joys of cooking with her family, and she shares recipes that are her own personal and family favourites from the many she has collected and developed over the years.
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  • My Secrets for Better Cooking: Volume I and II by Jehane Benoit 1990
     In My Secrets for Better Cooking, you'll find the basic techniques of good cooking fundamentals  Vol I: focuses on nutrition, food science, seasonings, marinades, stocks, sauces and dressings. Vol II: addresses meat, seafood, fowl and vegetables.
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  • Food That Really Schmecks: Mennonite Country Cooking by Edna Staebler (1st Edition) 1968
    Food That Really Schmecks: Mennonite Country Cooking by Edna Staebler (1st Edition) 1968
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  • Canadian Cook Book by Nellie Lyle Pattinson 1927
    The Canadian Cook Book “was Canada's first mass-produced cookbook [that] emphasized nutrition, reflected the pre-World War I development of household science economics courses which combined arranging menus, home administration, budgeting, finance and efficiency with cooking and serving, and the postwar liberation of women through related workplace positions.”
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  • The New Celebrity Cooks Cookbook by Bruno Gerussi 1979
    Celebrity Cooks was a Canadian cooking show Bruno Gerussi celebrities, guests perform and chatted while preparing dishes for the audience The New Celebrity Cooks Cookbook include Patrick Macnee, Pierre Berton, Jehane Benoit, Julia Child, Bob Crane, David Letterman, Nanette Fabray, Margaret Trudeau and Robert Urich.
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  • Chatelaine's Adventures in Cooking by editors of Chatelaine 1969
    Chatelaine is a Canadian magazine that, since 1928, has been the go-to source for cooking, home decor and style tips. In 1968, the editors pulled together their best recipes and published Chatelaine's Adventures in Cooking.
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  • A Guide to Good Cooking With Five Roses Flour by Pauline Harvey, Jean Brodie 1956
    A Guide to Good Cooking With Five Roses Flour by Pauline Harvey, Jean Brodie 1956
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  • Five Roses Cook Book: A Guide to Good Cooking by Lake of Woods Milling 1915
    In 1915, the Five Roses Cook Book was in daily use in nearly 650,000 Canadian kitchens - practically one copy for every second Canadian home.
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  • Be Prepared by The Red Eagle Rover Crew, Strathmore Alberta Circa 1960
    Condition: Very Good No writing or stains. Cover slightly faded, minimal edgewear. Be Prepared is a collection of recipes selected and arranged for publication by the Red Eagle rover crew. A highly prized Scouting collectable. Paperback: 62 pages
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