Publication Details: Pagurian Press, 1976
Nearly two weeks ago we featured a look at the iconic Canadian and Quebecois chef Mme. Jehane Benoit herself looking book from the vantage point of the 1960's at some very vintage recipes from the Upper Canada of the 19th Century.
Today we'll take a look at Benoit's terrific 1976 cookbook that looks at classic Canadian cooking in greater depth.
The cookbook covers everything from cooking tips, to tips for leftovers, to complete menus for specific types of meals, to the usual sections around soups, fish, poultry, meats, deserts etc.
It also features Benoit's totally unpretentious love of a great diversity of ingredients, styles and techniques and her wonderful, folksy style both in terms of language and the charming little illustrations that are to be found throughout.
Here we are are going to feature a couple of summer themed recipes, an exceptional fritter batter (and note her emphasis on savoury fritters) and one recipe that uses oxtail, which is one of my favourite meats to work with due to its delicious, full flavour and delightful texture if properly cooked.
(Click on images to enlarge)
See Also: 1974's Classic Canadian Cooking with a Summer Porterhouse BBQ Menu -- Vintage Cookbook TBT