For decades, Rose Murray has been known for her easy-going, dependable cookbooks-guiding the hands of young cooks and bringing culinary wisdom into homes with her classic, tried-and-true recipes.

In Rose Murray's Comfortable Kitchen, "comfort" is everything. Rose perfects the family recipes that have endured for generations and that taste more than anything, like home. Both nostalgic and effortlessly modern in its range of tastes and ideas, Comfortable Kitchen collects over 230 recipes that will put you at ease-from soothing soups and quick salads, to main courses and exquisite desserts.

Written with the home cook in mind, Rose offers a wide variety of recipes, like her New-Style Chicken with Parsley Dumplings, and Fettuccine with Creamy Rosemary Shrimp, Raspberry-Walnut Muffins, Sensational Turtle Brownies and an Irresistible Almond Streusel Cherry Pie.

Rose Murray has been a key player in the Canadian food scene for almost three decades. Through authoring 10 cookbooks, writing for a host of magazines and newspapers, teaching cuisine at various colleges and cooking schools, and making many television and radio appearances, Rose has helped shape Canada’s culinary landscape since 1979. Growing up on a self-sustaining mixed farm near Collingwood, Ontario, Rose learned the art of growing your own food, as well as cooking and preserving it, at a very young age. It is no wonder that she has come to be considered a national expert on the agricultural traditions that go into our food. After finishing a degree in English from Trinity College at the University of Toronto, Rose went on to teach high school English. Over the years, food started to become a serious interest for Rose again, which led her to more formal food studies in Paris at renowned cooking schools such as Cordon Bleu, La Varenne and Ecole de Gastronomie Francaise Ritze-Escoffier. Rose also took classes in Costa Rica, Hong Kong and Thailand further developing her knowledge and understanding of international food and culture. Back in Canada, Rose has traveled across the country studying Canada’s culinary landscape. From fishing for salmon off Vancouver Island, B.C. and partaking in fall suppers in Saskatchewan to gathering wild rice in Ontario and digging for clams on Prince Edward Island, Rose has experienced what makes up Canada’s culinary fabric first hand. She has channeled this knowledge into her books A Taste of Canada and Canada's Favourite Recipes (out Fall 2012). Rose has two grown children and two grandchildren and now lives in Cambridge, Ontario with her husband Kent.

Rose Murray's profile page

"With more than a dozen cookbooks to her credit (not to mention classes and newspaper/magazine articles and columns), Canadian Murray is, nonetheless, not necessarily a household name in the U.S. If this is the introduction to her oeuvre, rest assured: the foodstuffs featured definitely reflect Murray's farm upbringing and her predilection towards easy, breezy dishes. "Comfort" is her word of choice, meaning familiar, quick to make, yet with a soupcon of novelty. No, not a lot of canned foods or prepackaged mixes are listed in these more than 200 dishes; rather, preference is given to fresh, uncomplicated materials that also serve to create low-calorie meals. A cranberry Waldorf salad eschews apples for pears and recommends lower-fat mayonnaise and sour cream. Her version of colcannon includes low-fat yogurt and only one tablespoon of butter. And fried chicken becomes far less fatty with the use of an oven and a cornflake-milk type batter. Color photographs are scattered throughout, as are her knowledge-sharing sidebars.
Almost a substitute for The Joy of Cooking."
— Booklist

"An easy going classic for the home cook."
— Dean Tudor, food and wine reviewer

LOVE!

by fredamans