Elizabeth Baird

This cookbook has been out for a few years. It was published by the Fort York National Historic Site to recognize the 100th anniversary of the end of World War I. One of the editors, Elizabeth Baird, should be familiar to most Canadians from her time with Canadian Living. The other editor, Bridget Wranich, is described as a culinary historian (sounds like a great job) and expert on late 18th and 19th century cooking in Canada.

This book is more than just a cookbook. It's a history lesson, and show more a museum catalogue, and a feast for the eyes. I particularly liked all the pictures of posters that were published during World War I to encourage wise use of scarce food resources. Each recipe has the original text as gathered from notebooks and cookbooks published at the time but then there is an updated version so modern cooks can make them. I tried the recipe for Spice Gems which are wonderfully dark, spicy, not-too-sweet muffins. The recipe for Rice Pudding also looks really good. Of course, the book contains lots of ideas for main courses that don't use much meat such as Baked Beans and Canadian Stew.

I think I'll be ordering at least one copy of this for Christmas. show less

This is a very interesting cookbook and history of food preparation during the first world war. It was published by the city of Toronto and was researched by the " Volunteer Historic Cooks" at Fort York National Historic site( in Toronto) In fact I heard one of the editors give a talk ( and provide samples- loved the " Scottish Fancies" cookies and "Canadian War Cake") last week. This book has a history of what food was provided to the Canadian troops during the war, what was sent to them show more and the measures the government took to change food habits in Canada. There was a need to send beef and pork to Great Britain and the troops. The editors were lucky to access the notebooks and recipe books of a soldier who was trained as a cook for the army and enlisted men-not officers. The recipes are interesting- the volunteer cooks took the originals from government pamphlets of the time as well as contemporary cookbooks. The original recipes are presented along with modern adaptations. I plan to try out some of the baked goods recipes soon. show less

Well-presented with clear instructions and many colourful photographs, up to Elizabeth Baird's usual high standards. From the 1970s when she worked for the food section of the Toronto Star till her present position at Canadian Living, I have never tried a recipe under Elizabeth Baird's byline that I didn't like. Recipes from this book that I intend to try include the cover White Chocolate Cheesecake with fruit, dried cranberries (complete instructions for how to sweeten the cranberries show more before and during dehydration), Lemon Semifreddo with Raspberry Coulis, Peach Ice Cream, Lemon Hazelnut Tarts (which includes a lemon curd recipe). And more. show less

An excellent book - a great variety of recipes and good basic information.