Mme. Jehane Benoit's ENCYCLOPEDIA OF CANADIAN COOKING Universal BestSeller Library / 128

Mme. Jehane Benoit's Encyclopedia Of Canadian Cooking Canadian cooking is as unique as any in the world. Its peculiarities are as interesting, its traditional dishes as delicious as any cooked in the pure English or pure French traditions. Yet part of its very uniqueness stems from the fact that it harmoniously combines the refinements of French cookery, the basics of English cookery, with the traditions of American cooking, whose apparent simplicity conceals a richness and complexity quite extraordinary. Yet, for all that, it would seem that Canadian cooking is seldom recognized as such. Why should this be? The reason at least in part, is that until today, no comprehensive encyclopedia of Canadian cooking existed. Who but Madame Jehane Benoit, for 20 years an outstanding writer, researcher and broadcaster on Canadian food, is better qualified to put together such a cookbook? She has prepared a cookbook that is complete, practical, and useful to everyone - from Cordon-bleu chef for whom cooking is an art, to the young bride who, for the first time, tries to set up a menu and prepare daily meals. This is a cookbook that deals with ingredients you can readily find in any Canadian grocery. On the other hand, you can expect to find traditional recipes that may able peculiar to only one area of Canada. Fiddleheads, for instance, aren't widely available in Central or Western Canada, but Maritimers know them as a favourite springtime vegetable dish. And millet, popular in some parts of the West, is scarcely known in the East. Don't look in this book, either, for recipes that resemble esoteric puzzles you must read ten times to understand. For this is a book of simple, yet subtle recipes that tell you exactly what to do, how to do it, and in what order. We're sure you'll enjoy reading and cooking from it for a long time to come.