Family member, A.S., just completed this article for a University project.
I thought I'd share it...
EatinWell.
The Purity Cook Book
With a chef-trained father and sister in the family, as well as the wonderful home-cooking of my Norwegian mother, the Purity Cook Book does not seem an obvious choice for a gastronomically ‘cultured’ family. But the tattered, dog-eared appearance of this cookbook betrays its generous use over decades by each of my seven family members, including myself. More often than not, I was only a bystander to the cooking; but the spiral-bound, coverless and spattered Purity Cook Book was “the” cookbook of our family kitchen as I grew up, the one I pored over with my Mother or sister as I stood on a chair to reach the floured counter. Not being one of the natural “chefs” of the family, I sought the advice of my family members via email for a favourite cookbook, and immediately received a response from my Mother, followed by several enthusiastic confirmations of the unanimous choice: the Purity Cook Book.
A bit of research has revealed that the Purity Cook Book, published by Purity Flour, is considered to be the root of Canadian gastronomy, its first published recipes stretching as far back as 1917. Following a long absence on the book market since 1967, the “All-New Purity Cookbook” was revised and published in 2001. Older versions of the cookbook are now considered retro collector’s items.[1]
Truly, it is the ultimate confirmation of simple-is-best recipes, “a great cookbook for a young family starting out,” as my Mother described it.[2] It is the practical go-to-guide for both first cooks and more seasoned householders to perfect the ‘standards’ of the Western kitchen: pancakes, sauces, muffins, gravies, roasts…with the occasional Yorkshire Pudding or Pineapple Upside-Down Cake.
From a family heritage of Viennese and Norwegian cooking, it initially struck me as strange that our “family tradition”[3] became so largely based on what is considered Canadian gastronomy. Of course, countless recipes have been added to the repertoire: stuffing based on Austrian bread dumplings, Scandinavian meatballs from my Grandmother. But perhaps a comparison of these cuisines shows that they aren’t so different after all. The basics, delicious and hearty, remain the core of our kitchens.
[1] Whittaker, Ted. “The All New Purity Cook Book.” 2008. Amazon. http://www.amazon.ca/All-New-Purity-Cook-Book/dp/1552851834/ref=sr_1_1?ie=UTF...
[2] Mom. “Re: Cookbook Ideas.” Email to A.S. 17 October 2011.
[3] Dad. “Re: Cookbook Ideas.” Email to A.S. 17 October 2011.
