The Laura Secord Canadian Cook Book

Arlene Gryfe is a Toronto-based professional nutritionist and home
economist.

This book was originally published in 1966 by McClelland and Stewart
(M&S) as a fundraising effort of the Canadian Home Economics
Association, supported by The Laura Secord Candy Company. Much research
went into the gathering of recipes. Some European recipes were adapted
to the foods and way of life in Canada. Other recipes were dishes
“born in Canada” that had never been served in other countries. All
are truly Canadian.

In 1986, M&S reprinted this hugely popular book, this time with the
color photographs, sketches, and recipes printed only in sepia tones.
Whitecap Books has reprinted the book in its original format but this
time with darker brown photographs and type replacing the color
originals. Recipes are grouped in the conventional chapters—soups,
meat, game and poultry, fish, desserts, cakes, etc.—and most are
enhanced with a brief historical description of their origin, use, or
other interesting tidbits of information. To complete the picture of
Canadian cuisine, a section of regional menus is added. No doubt the
book’s popularity has been due to the easy-to-read recipes
(ingredients in boldface, method in italics), attractive sketches,
uncomplicated procedures (in imperial measure only), and historical
background. There is also a glossary of cooking terms, a section on meat
cuts and how to cook them, and an extensive index.

The publisher cautions that “current equipment and supplies may
produce different results that are inconsistent with contemporary food
safety theories.” This should not prevent cooks from using the book.
All should use the current knowledge of food safety and handling
whenever preparing any foods. One of the best books available on
Canadian cuisine, The Laura Secord Canadian Cook Book will appeal to
history buffs, cookbook readers, and cooks in general.