<p>Advice on using the microwave oven and meal planning precedes recipes, including those for classic dishes, compiled especially for the appliance</p>

Madame Benoit's Microwave Cook Book

Benoît, Jehane

Cookbooks, Food & Wine

McGraw-Hill Book Co Ltd

Madame Benoit's World of food

McGraw-Hill/Ryerson

Canadiana Cookbook

Signet

Enjoying Art Canadian

Arts & Photography

Enjoying Art Canadian: 2

Regional & International

Dutton Adult

Mme. Jehane Benoit's Complete Heritage of Canadian Cooking

Bantam-Seal Book

Mme. Jehane Benoit's Encyclopedia Of Canadian Cooking Canadian cooking is as unique as any in the world. Its peculiarities 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 extraordinary. Yet, for all that, it would seem that Canadian cooking is seldom recognized as such. Why should this be? The reason at least in part, is that until today, no comprehensive encyclopedia of Canadian cooking existed. Who but Madame Jehane Benoit, for 20 years an outstanding writer, researcher and broadcaster on Canadian food, is better qualified to put together such a cookbook? She has prepared a cookbook that is complete, practical, and useful to everyone - from Cordon-bleu chef for whom cooking is an art, to the young bride who, for the first time, tries to set up a menu and prepare daily meals. This is a cookbook that deals with ingredients you can readily find in any Canadian grocery. On the other hand, you can expect to find traditional recipes that may able peculiar to only one area of Canada. Fiddleheads, for instance, aren't widely available in Central or Western Canada, but Maritimers know them as a favourite springtime vegetable dish. And millet, popular in some parts of the West, is scarcely known in the East. Don't look in this book, either, for recipes that resemble esoteric puzzles you must read ten times to understand. For this is a book of simple, yet subtle recipes that tell you exactly what to do, how to do it, and in what order. We're sure you'll enjoy reading and cooking from it for a long time to come.

Mme. Jehane Benoit's ENCYCLOPEDIA OF CANADIAN COOKING Universal BestSeller Library / 128

Reference

Encyclopedias & Subject Guides

Modern Canadian Library

Cuisine micro ondes -Homme- (French Edition)

Foreign Language Study & Reference

Editions de l'Homme

Jehane Benoît, OC (1904 - 1987) was a Canadian culinary author, speaker, commentator, journalist, and broadcaster. After studying at the Sorbonne and the Cordon Bleu cooking school in Paris, she started her own cooking school, Fumet de la Vieille France, in Montreal. She also opened one of Canada's first vegetarian restaurants, "The Salad Bar", in 1935. Best known as "Madame Benoît," she wrote 30 books during her career, including the Encyclopedia of Canadian Cuisine. Mme. Benoit, who was called Canada's Julia Child, has compiled a unique cookbook replete with her own special brand of charm. This book is a collection of her own favorite recipes, menus, and cooking secrets - the ones she considers her very best. Included are such mouth-watering specialties as Terrine de Campagne, Red-Wine Spaghetti Sauce, Frittata, Rice Pilaff Orientale, Apple Cheese Bread, English Trifle, Old-Fashioned Gingerbread, Baba au Rhum, Maple Syrup Pie, and hundreds more, plus a special section on easy entertaining. Included are a guide to herbs, complete party menus, short cuts that can be safely taken, and how to correct mistakes. The book ends with a discussion of the metric system. Mme. Benoit has a personal touch that made her a household word among Canadians for over two decades.

Mme. Jehane Benoit's Complete heritage of international cooking

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