Back Roads and Country Cooking

“Ontario is a paradise for food lovers. An extraordinary open-air supermarket of the finest edibles nature has to offer,” writes Sara Waxman, as she takes us on a delicious cook’s tour of the province to discover our culinary heritage through a collection of sumptuous recipes. After spending a summer traveling Ontario is search of authentic country cooking, she now shares the fruits (as well as vegetables, main courses, and desserts) of her labour. And it’s country cooking at its best – divided into an eleven-region taste tour – complete with easy-to-read maps, lists of recommended restaurants and inns, and historical anecdotes. Many recipes, like Tomato Butter and Molasses Bread, are family heirlooms, while others, Poached Salmon with Raspberries and Duckling Breast with Elder Sauce, are specialties of fine restaurants and inns. The influence of Ontario’s rich cultural blend is also reflected in recipes as varied as Mennonite dishes from Kitchener Waterloo, and authentic Southern recipes from descendants of the nineteenth century Underground Railroad. Other recipes include Pheasant with Green Apples, Fried Catfish in Beer Batter, Brandied Blackberry Pie, and many more.