Elizabeth Baird's Favourites: 150 Classic Canadian Recipes

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

In this, her fourth contribution to the Great Canadian Recipes series, Toronto food writer Elizabeth Baird presents the cream of traditional Canadian cookery. The Canadian tradition is as varied as the regional and ethnic populations that make up our country; it is not one tradition but many. This book of favourites is highly representative of the Canadian culinary heritage. There are recipes from every major geographic region, from the Pacific to the Atlantic coasts, or rather, from “Granville Island Market Whole Baked Salmon with Wild Rice” to “Poached Halibut with Beurre Blanc,” not overlooking the “Ranch Steaks” of the prairie provinces and “Tourtiere Tarts” of Quebec along the way. The selection of ethnic dishes is a small United Nations; kebabs, souvlakia, schmoor kohl, potato latkes, skyr, and cazuppa tempt the adventurous cook. A number of the recipes are favourites contributed by friends of Elizabeth Baird, fellow cooks and professional chefs. There is a good range of dishes, grouped by type: appetizers, soups, main courses, vegetables, salads, desserts, quick breads and yeast breads, drinks, and preserves. Like the other Great Canadian Recipes books, this one is clearly set out in good-sized print. Both imperial and metric measurements are given. The methods are straightforward and enlivened by helpful hints, serving suggestions, and notes about the origins of the recipes. Most of the recipes serve four to six. There is a good index by recipe title and major recipe type, but additional indexing by principal ingredient would have been helpful. The book is conveniently spiralbound to lie flat on the kitchen counter, and its glossy cover will wipe clean easily. An interesting and unusual collection of tried-and-true favourites, well worth exploring.