The Best Canadian Cookbooks

Browse Acclaimed Culinary Titles and Authors Curated by Canadian Cooking Authorities and Reviewers

50 products
  • In the 1960s, Edna Staebler moved in with an Old Order Mennonite family to absorb oral history and learn about Mennonite culture and cooking. From this fieldwork came the cookbook Food That Really Schmecks. Interspersed with practical and memorable recipes are Staebler's stories anecdotes about cooking and Mennonites.
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  • In French Food at Home, Laura Calder The French cooking of everyday life is about creating a meal using easy-to-find local ingredients. above all, it's about slowing down and savouring the pleasures of good food. From apéritifs to desserts, Laura offers recipes ranging from easy to those that need just a little extra
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  • In French Taste, Laura Calder reminds us that we don’t have to commit to mastering French cuisine to make a delectable chocolate mousse or a sole amandine. And just because we’re in the mood for coq au vin doesn’t mean we have to start dinner with a foie gras terrine and end with Grand Marnier
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  • Harrowsmith Cookbook Volume #1 is a collection of easy to follow recipes sent in by readers with person’s name and place name given. More than 300
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  • Ted Reader, is an award-winning celebrity chef with a legendary passion for the open flame. Hot, Sticky and On Fire offers up a wide range of innovative dishes that can be grilled, smoked, sautéed, rubbed, stuffed, wrapped, and glazed. Not just BBQ, but also sandwiches, appetizers, salads, drinks and desserts.
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  • Ken Kostick's Island Cookbook explores the flavours of Mexican and Caribbean cuisine.. Inside you'll find quick and easy-to-prepare Sauteed Crabmeat Bruschetta, Avocado and Salsa Soup, Chicken Satay, Calypso and Beef Ken offers up vegetarian dishes, one-pot meals, cool tropical drinks, and low-fat options.
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  • David Rocco Canada’s popular celebrity cooks. love of food, cooking and preparing meals for friends and family. beautiful food photography dolce vita, the sweet life. taking a relaxed approach and lifestyle is simple, elegant, great food. Used Like New Appears as unread- Excellent Condition
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  • David Rocco Canada’s popular celebrity cooks. love of food, cooking and preparing meals for friends and family. beautiful food photography dolce vita, the sweet life. taking a relaxed approach and lifestyle is simple, elegant, great food. Used Like New Appears as unread- Excellent Condition
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  • 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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  • Madame Benoit's World of Food by Jehane Benoit 1980
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  • Madame Jehane Benoit: 14 Years of Microwave Cooking is dedicated to the memory of Madame Jehane Benoit. For over 50 years Madame Benoit devoted herself to the teaching and promotion of the culinary arts. She was also a pioneer in the field of microwave cooking. This commemorative edition cookbook is a selection of her finest microwave oven recipes compiled over the 14 years of her association with Panasonic. The book also contains a detailed intimate biographical essay.
    $79.95
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  • Mark McEwan's book is composed entirely of recipes from the restaurant Fabbrica. From dishes perfectly suited to the summer table, like grilled swordfish with fennel and orange, to the robust fall flavours of kale, sausage, and bean soup, to everyday dishes like the famous Fabbrica pizza.
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  • More Food That Really Schmecks by Edna Staebler 1979
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  • Margaret Visser, a Canadian writer of
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  • 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.
    $79.95
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  • Vintage 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, postwar liberation
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