Critiques
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This book is more than just a cookbook. It's a history lesson, and a museum catalogue, and a feast for the eyes. I particularly liked all the pictures of posters that were published during World War I to encourage wise use of scarce food resources. Each recipe has the original text as gathered from notebooks and cookbooks published at the time but then there is an updated version so modern cooks can make them. I tried the recipe for Spice Gems which are wonderfully dark, spicy, not-too-sweet muffins. The recipe for Rice Pudding also looks really good. Of course, the book contains lots of ideas for main courses that don't use much meat such as Baked Beans and Canadian Stew.
I think I'll be ordering at least one copy of this for Christmas.