• Breadcrumbs on October 22, 2015

  Like the prior reviewer, I too consider this a favourite cookbook in my collection. I've made many recipes from the book and adapted them over the years as the availability of ethnic ingredients increased. Though I could likely make it by heart now, I am turning to this book today for my "go-to" French Onion Soup" recipe and in doing so I'm reminded of just how many of our T&T favourite recipes originated here. I do hope this book gets indexed one day, it seems there are several editions so there's definitely a critical mass of members with the book on their shelves to qualify it for indexing.

• eliza on June 28, 2015

  Although it's an older book, this remains one of my favourite cookbooks. It's lower fat cooking, but is not extreme as some cookbooks were in the early '90s, and it's easy to modify. I make a lot of the vegetarian entrees such as the curried lentils and the pasta with sweet peppers, feta, and basil. Some of the baked goods such as the banana bread are excellent too, and it was ahead of its time including ingredients like quinoa and arugula before they became trendy.

Notes about Recipes in this book

• Citrus sangria

  • Zosia on January 25, 2018

    Light and refreshing.

• Curried rice and salmon salad

  • eliza on March 04, 2017

    A good basic recipe for a grain salad. I've substituted different grains such as quinoa or farro, and used other vegetables such as edamame in place of the peas. The raisins are best added just before serving.

• My mother's scalloped potatoes

  • CindyinOttawa on April 18, 2017

    Good basic recipe for this comfort food. Easy prep, especially with mini-chopper for onions and mandolin for potatoes. I would prefer more sauce (a bit too dry), but that might have been due to the amount of potatoes I used...a bit hard to judge. Would use this recipe again.

  • okcook on July 02, 2020

    This is my go to scalloped potato dish. I've made it a lot. Very easy to prepare.

• Pasta with sweet peppers, cheese and basil

  • eliza on March 23, 2016

    One of my favourite pasta recipes. The fresh basil and feta are essential but I usually leave out the olives. I also use whole wheat penne pasta as I like it with these flavours. Good hot or cold.

• Curried lentils with coriander

  • eliza on November 29, 2015

    One of my tried and true recipes. Great for vegetarians, makes a good lunch, and easy to make.

• Banana cake with orange icing

  • eliza on March 25, 2016

    This makes an excellent cake, (not too sweet) and is also an adaptable recipe. I bake in a tube pan for about 40 minutes and also use spelt flour for about half the flour called for. Small amounts of dried fruit and nuts can also be added if desired. A tbsp of rum makes it extra delicious. Have made both with and without the icing. Used butter instead of margarine of course.

• Whole wheat blueberry biscuits

  • eliza on March 13, 2020

    These scones are definitely not sweet. My blueberries were large cultivated ones, and I’m sure they would taste better with the smaller wild variety. Could probably increase sugar a little bit. And I prefer rolled out scones so I would do that next time.