Fresh from the Country: The Natural Foods Cookbook

Ann Turner is Financial and Budget Manager at the University of British
Columbia Library.

From the author of The Complete Wood Stove Cookbook (Gage, 1976) comes another bountiful harvest of mouth-watering recipes and handy kitchen hints. Drawn from her experiences cooking on the family farm in the Cape Breton highlands, these dishes feature fresh, natural ingredients available from the garden, farmyard, and nearby waterways. But this is a cook who likes the “good life” as well as the healthful one. Side by side with the granola, sourdough, and sprouts are Eggs Benedict and a totally decadent chocolate cake! There is a nice sprinkling of international cuisines throughout, from the soups and salads through the main courses to desserts and baked goods. The vegetarian selections are especially varied and interesting. The recipes are well laid out, with the ingredients and measures (metric and standard) bold-faced for easy consultation. Yields are typically 4-6 servings. In addition to the recipes, the book abounds with useful information: how to debone a fish; how to freeze all kinds of foods; how to use a root cellar (if you are lucky enough to have one); and extensive tables of substitutions and metric / standard measure conversions.

There is a serviceable index, though it is somewhat inconsistent. A spiral binding would be preferable for practical use in the kitchen. But these are minor criticisms of an otherwise fine collection of family recipes.