This 125th anniversary edition of a national culinary treasure belongs in every cookbook collection. Canada's 19th-century best-selling cookbook and first fund-raising cookbook is a landmark publication that changed culinary writing in Canada and helped to define Canadian cuisine. With recipes for everything from soups, salads and pickles to main courses, pies and puddings, this book features such classic dishes as "Roast Beef with Yorkshire Pudding," "Oyster Stew," "Floating Island" and the first printed recipe for "Christmas Carrot Pudding." With additional information on dinner etiquette, social observances, menus and a special introduction by culinary historian Elizabeth Driver, this book is certain to remain a classic in homes for years to come.
