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Pierre & Janet Berton's Canadian food guide ReviewOf course this book is dated. All classics are. It is nevertheless timeless.The array of recipes in this rare collectiomincludes such mouth-watering treats as "Rapee Pie" and "Pepper Steak Flambee." "Coquilles Eskomo" and "Oyster Canadian" set the pace for exotic delicacies, and those who like to live dangerously can try some culinary curiosities: "Squirrel Pot Pie," or "Pemmican Rub-a-Boo," among others. But the recipes are only half the fun. Very much to the point is the fact that they are complemented by a veritable archive of Canadian writings on every aspect of food and drink, gathered from the works of Robertson Davies, Margaret Atwood, Sigurd F. Olson, Stephen Leacock, Sir Sanforn Fleming, and other authors, journalists and dignitaries. As well, there's an intriguing collection of historic engravings, cartoons, advertisements, and menus, plus a wealth of appealing full-colour photographs.Pierre & Janet Berton's Canadian food guide Overview
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