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Graphical element Home > Literature > Bon appétit! Français
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Banner: Bon Appétit! - A Celebration of Canadian Cookbooks
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Graphical elementIntroductionSearch CookbooksEducational ResourcesGraphical element		 Canada's First CooksThe Pioneer KitchenRevolutions In The KitchenThe Culture Of Cooking Graphical element
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The Culture of Cooking

Some of Today's Favourite Cooks | The Multicultural Kitchen | Cooking in the Regions | Fast Food, Slow Food

Title page of cookbook, A CENTURY OF CANADIAN HOME COOKING: 1900 THROUGH THE '90S Source

  

Unumbered page of cookbook, A CENTURY OF CANADIAN HOME COOKING: 1900 THROUGH THE '90S, with the text COOKBOOK SAMPLER: THE FORTIES and a collage of 1940s cookbook covers Source

Carol Ferguson and Margaret Fraser. A Century of Canadian Home Cooking: 1900 through the '90s. Scarborough, Ont.: Prentice-Hall Canada, 1992

Canada's cooking described in words, recipes and pictures, decade by decade, including examples of the popular cookbooks of the period -- a feast for the eyes and the palate, and a culinary history of the country.

Cover of cookbook, THE RITUALS OF DINNER: THE ORIGINS, EVOLUTION, ECCENTRICITIES, AND MEANING OF TABLE MANNERS, with a photograph of a green brocade tablecloth and four gold-edged patterned china plates Source

  

Margaret Visser. The Rituals of Dinner: The Origins, Evolution, Eccentricities and Meaning of Table Manners. Toronto: HarperCollins, 1991

After taking her readers through a simple meal and the intricate stories of each ingredient in Much Depends on Dinner (1986), Margaret Visser goes on in The Rituals of Dinner, to describe in detail why we obey the rules of eating, how table manners are taught, and the importance of etiquette.

Cover of cookbook, NOTHING MORE COMFORTING: CANADA'S HERITAGE FOOD, with a linocut print of two apples on a branch Source

  

Dorothy Duncan. Nothing More Comforting: Canada's Heritage Food. Toronto: Dundurn Press, 2003

An historian, researcher and restorer of heritage homes, Dorothy Duncan developed a special interest in pioneer food and drink as curator of Black Creek Pioneer Village. This small book is her "introduction to our long tradition of food, fellowship, and sharing in Canada" (p. 10). Each chapter extols a favourite Canadian food, outlines its history and includes early recipes.

Cover of cookbook, LES TECHNIQUES CULINAIRES, with a photograph of Soeur Berthe standing at a table cutting an artichoke and surrounded by plates of vegetables Source

  

Page 176 of cookbook, LES TECHNIQUES CULINAIRES, with text and photographs showing how to prepare an artichoke Source

  

Page 177 of cookbook, LES TECHNIQUES CULINAIRES, with text and photographs showing how to prepare an artichoke Source

Soeur Berthe. Les techniques culinaires. Montréal: Éditions de l'Homme, 1978

A good basic book is always needed, and Soeur Berthe's is one of the best. Its clear photographs of cooking techniques make it a valuable guide for beginning cooks.
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Created: 2005-06-28
Updated: 2005-06-28
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