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Monthly Archives: July 2017

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Cooking “New Canadian:” Arron Carley and The Bruce Hotel Stratford
July 17, 2017

Cooking “New Canadian:” Arron Carley and The Bruce Hotel Stratford

For Arron Carley, the past, the present and the future of cooking Canadian food are inextricably linked. Understanding the history of what we have cooked…
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Random Quote
“Boyle these shell fishes: then flowre and frye them: then put them into a Pipkin, with a pinte of Claret Wine, Sinamon, Sugar, and Pepper. Take your Ducke boyled or roasted, and put them into two severall Pipkins, if one be boyled, and the other roasted and a little Sugar, large Mace, and fryed toasts, stuck around about it with Butter.”
by John Murrell, A New Booke of Cookerie (1615); Cooking with Shakespeare (Morton and Coppolino, Greenwood Press, 2008)
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