Published in 1830 in North America, this volume in the American Antiquarian Cookbook Collection stresses American cooking over European cuisine. Within a year o

Canadian cuisine is recognized the world over as combining a unique array of fresh ingredients and a variety of cultural influences tempered by tradition. This

How we as Canadians procure, produce, cook, consume, and think about food creates our cuisine, and our nation of immigrant traditions has produced a distinctive

This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the publi