Recipes for Victory
Great War Food from the Front and Kitchens Back Home in Canada
Published on 17. September 2018
Book
Paperback/Softback
216 pages
978-1-77050-323-6 (ISBN)
More details
Language
English
Product notice
Paperback (trade)
Unsewn / adhesive bound
Illustrations
Illustrations
Dimensions
Height: 201 mm
Width: 150 mm
Thickness: 18 mm
Weight
517 gr
ISBN-13
978-1-77050-323-6 (9781770503236)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Persons
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 is a culinary historian and expert on late 18th and 19th century cooking in Canada.
The Volunteer Historic Cooks at Fort York are dedicated food enthusiasts who meet regularly to research, test, and prepare recipes for cooking classes, demonstrations, ceremonies and special events.