Strawberries, raspberries, blueberries, cranberries, gooseberries--summer berries are Canada's favourite natural treats. In this classic cookbook, Elizabeth Baird offers a diverse sampling of the best berry recipes, traditional favourites and creative innovations alike.
Among the classics included here are Strawberry Cream Pie, Blueberry Buckle, Blackcurrant Jelly; new recipes include Gingery Elderberry and Peach Pie, Tangerine and Cranberry Sherbet, and Raspberry Filbert Meringue Torte. Recipes featuring regional favourites such as saskatoons, elderberries, blackberries and partridgeberries are also featured.
Fresh and delicious, the delightful recipes in this book have made Summer Berries a classic, cherished by cooks across Canada.

Elizabeth Baird has been helping shape Canada's culinary landscape for more than three decades. It was the cookbook Classic Canadian Cooking, Menus for the Seasons, published in 1974, that started her career in food writing. Elizabeth's column, "Canadian Cookbook" was a weekly feature in the Toronto Star, she was the food editor for Canadian Living magazine for 20 years and she has authored and co-authored many cookbooks, including the popular Whitecap title Canada's Favourite Recipes. Elizabeth continues to write a weekly column, "Baird's Bites", for the Toronto Sun and is a volunteer historic cook at Fort York. Bridget Wranich is one of the founders of the Culinary Historians of Canada and the program officer at Fort York. Her work and contribution to the food scene has been profiled in many newspapers and magazines, including the Toronto Star and the Globe and Mail. She is a feature speaker at almost every historical food event in Toronto and an expert in the cooking processes of the 18th and 19th centuries.

Elizabeth Baird's profile page

"Elizabeth Baird, one of Canada's most beloved and best-known Canadian food icons ... is recognized as a national authority on, and champion of, Canadian cooking"

Toronto Sun