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History of Canadian Cookbooks
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War of 1812 Cookie Recipe

Web pages that are archived on the Internet are not subject to the Government of Canada Web Standards. As per the Communications Policy of the Government of Canada, you can request alternate formats of this page on the Contact Us page. After taking her readers through a simple meal and the intricate stories of each ingredient in Much Depends on Dinner , 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.

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.

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This small book is her "introduction to our long tradition of food, fellowship, and sharing in Canada" p. Each chapter extols a favourite Canadian food, outlines its history and includes early recipes. 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. Library and Archives Canada www. Skip to content Skip to institutional links. Contact Us. A Celebration of Canadian Cookbooks Archived Content This archived Web page remains online for reference, research or recordkeeping purposes. There are hints that a cabbage renaissance has already begun. Kim, for one, recently asked his chef to start to develop some cabbage recipes in light of the escalating price of kale.

You have to turn to the next big thing.

Not a Great Way to Start the Morning - Sink or Swim 134

In Newfoundland, where a one-pot dish called Jiggs dinner — which combines split peas, salted meat and hardy vegetables such as turnip and cabbage — has long been a part of home cooking, chefs are experimenting with cabbage. Bacon-wrapped cabbage rolls.

Nothing More Comforting | Dundurn Press

Already kimchi has stolen the hearts of many North Americans who have no Korean roots, and has made its way into mainstream food culture. Chefs in trendier establishments ferment their own, in-house, a move that could be credited to celebrity chef David Chang. Both are members of the brassica genus, but napa cabbage, also known as Chinese cabbage, is the same species as turnip and rapini, whereas the European cabbage used to make sauerkraut is the same species as broccoli.

As well, according to Dan Brisebois, one of the farmers at the Tourne-Sol Co-operative Farm, west of Montreal, both grow beautifully here.

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Brisebois is participating in a trial organized by the Bauta Family Initiative on Canadian Seed Security, breeding biodiverse seeds. For the project, he and other farmers are growing old seed lines from seed banks in the hope of finding the perfect napa cabbage. Just one cabbage has so much potential. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.


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Nothing More Comforting

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Special to The Globe and Mail. Published November 25, Updated June 5, Sarah Elton makes the case for the humble cabbage: It connects us to our past, speaks to our food future and holds poetry in every leaf Photos by Peter Power for The Globe and Mail.