Setting a Fine Table
Historic Desserts and Drinks from the Officers' Kitchens at Fort York
Elizabeth Baird
Bridget Wranich
Setting a Fine Table is a selection of dessert recipes from historic Fort York in Toronto. The recipes, from the officers' kitchens in the Fort, take you back to a time when food was truly local. The 30 recipes include the original, historic recipe as well as its modern equivalent. Each recipe is introduced by an explanation of why it was chosen, how it would have been used at the Fort in the past and how it is used at the Fort today. With beautiful photographs as well as a bibliography of the historic cookbooks from which the recipes were drawn, this book will appeal to anyone interested in historic cooking and Canadian history.Setting a Fine Table is a selection of dessert recipes from historic Fort York in Toronto. The recipes, from the officers' kitchens in the Fort, take you back to a time when food was truly local. The 30 recipes include the original, historic recipe as well as its modern equivalent. Each recipe is introduced by an explanation of why it was chosen, how it would have been used at the Fort in the past and how it is used at the Fort today. With beautiful photographs as well as a bibliography of the historic cookbooks from which the recipes were drawn, this book will appeal to anyone interested in historic cooking and Canadian history.
Détails du livre
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Éditeur
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Texte original
Oui -
Langue
Anglais -
Date de publication
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Nombre de pages
144 -
Thème
À propos de l'auteur
Elizabeth Baird
Elizabeth Baird has been shaping Canada's culinary history for many decades. She has written many, many cookbooks, had a long-running weekly column in the Toronto Star, and was the Food Editor of Canadian Living for many years. Currently she writes for the Toronto Sun, in addition to being a volunteer historic cook at Fort York.
Bridget Wranich
Bridget Wranich is a culinary historian and an expert in late 18th and 19th-century cooking in Upper Canada. She has worked in museum education for more than 25 years and is a Program Officer at Fort York National Historic Site, where she develops and coordinates activities and events for students and visitors.
Bridget leads the Volunteer Historic Cooks in researching, testing and preparing recipes for the Historic Foodways Program.
Bridget is a co-founder of the Culinary Historians of Canada.
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