Catharine Parr Traill's The Female Emigrant's Guide: Volume 241

Catharine Parr Traill's The Female Emigrant's Guide: Volume 241 : Cooking with a Canadian Classic

3.88 (16 ratings by Goodreads)
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What did you eat for dinner today? Did you make your own cheese? Butcher your own pig? Collect your own eggs? Drink your own home-brewed beer? Shanty bread leavened with hops-yeast, venison and wild rice stew, gingerbread cake with maple sauce, and dandelion coffee - this was an ordinary backwoods meal in Victorian-era Canada. Originally published in 1855, Catharine Parr Traill's classic The Female Emigrant's Guide, with its admirable recipes, candid advice, and astute observations about local food sourcing, offers an intimate glimpse into the daily domestic and seasonal routines of settler life. This toolkit for historical cookery, redesigned and annotated in an edition for use in contemporary kitchens, provides readers with the resources to actively use and experiment with recipes from the original Guide. Containing modernized recipes, a measurement conversion chart, and an extensive glossary, this volume also includes discussions of cooking conventions, terms, techniques, and ingredients that contextualize the social attitudes, expectations, and challenges of Traill's world and the emigrant experience.
In a distinctive and witty voice expressing her can-do attitude, Catharine Parr Traill's The Female Emigrant's Guide unlocks a wealth of information on historical foodways and culinary exploration.
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Product details

  • Hardback | 608 pages
  • 178 x 203 x 43.18mm | 1,065.94g
  • Montreal, Canada
  • English
  • Annotated
  • 36 drawings, 2 map
  • 0773549293
  • 9780773549296

Review quote

"This book contains so much lovely, evocative detail. It gives the reader a glimpse into the sensory world of the nineteenth-century kitchen while also highlighting the seemingly unending labour that went into feeding one' s family. It is an impressive, unique, and essential work of Canadian culinary history." Ian Mosby, author of Food Will Win the War: The Politics, Culture, and Science of Food on Canada's Home Front
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About Catherine Parr Traill

Nathalie Cooke is associate dean of the McGill Library, professor of English at McGill University, and the editor of What' s to Eat?: Entre es in Canadian Food History. Fiona Lucas is co-founder of the Culinary Historians of Canada. She lives in Toronto.
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Rating details

16 ratings
3.88 out of 5 stars
5 38% (6)
4 31% (5)
3 19% (3)
2 6% (1)
1 6% (1)
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