8vo - 22 x 14 cm.; 95 pp. Cteam coloured card stock with coil binding and a dark olive-green lettering and decorations. The Kawartha Culinary Association was formed in January of 1992, to encourage growth and professionalism in the food service industry of the Kawartha region. The recipes are followed in the back of the book by short biographies of the cooks. Some of the recipes are: Matjes Herring Fillets in Apple Snow, Corn and Split Pea Chowder, Yellow Tomato Gin Soup (Hic!), Crab Meat and Butternut Squash Bisque, Dry Sack Pork Tenderloin (Hic! - again), Breast of Duck with Peanut, Ginger and Rye sauce (again - Hic!), Baked Shark de la Mere, Fried Frog Legs, Poached Pickerel a la Nage, Buffalo Meatballs, Vintner Rabbitt (and again - Hic!), Grilled Wild Boar Patties with Apple and Rosemary, Curried Venison and Rice, Saffron - Pike - Pickerel - Bass Chowder, Orange Bison Roast, Roast Venison Strip Loin with Wild Mushroom Sauce, Pan Fried Ice Cream (now wait a minute) , Chocolate and Phyllo Pastry, Iced Souffle Grand Marnier (Hic! Hic!). So all you think we do in Ontario is play hockey, ski and patch our igloos. We can do all that because we eat well!

Cookbook Kawarthas Kawartha Peterborough Ontario Cuisine Georgian Bay Gore's Landing