As unique as any in the world, its particularities
are as interesting; its traditional dishes as delicious as any cooked in the
pure English or pure French traditions. Yet part of its very uniqueness stems
from the fact that it harmoniously combines the refinements of French cookery,
the basics of English cookery with the traditions of American cooking, whose
apparent simplicity conceals a richness and complexity quite remarkable.
Yet, for all that, it would seam that Canadian cuisine is seldom recognized
as such. To the rest of the world (and even to a great many Canadians) Canada
is know as the country where many things are cooked in maple sugar. While admitting
that maple sugar, properly used, is a flavouring agent completely without parallel;
it seams strange that a national cuisine of such merit could be for so long
ignored. Why should this be? The reason, at least in part, is that until recently, no comprehensive work of Canadian cuisine existed. There are many Canadian-published
cookbooks, but most of them are specialized, or otherwise limited. None of them
covers the entire range of Canadian cooking. Only the New and Complete
of Cooking, by Madame Jeanne Benoit has remedied this, and I have tested all
of the recipes in this section, Richard...