w. True French Brioche, Cheese Brioche, Brioche Patissier and more.
Iconic Canadian chef and and cookbook writer Jehane Benoît (1904-1987) could easily be called Canada's Julia Child. Generally called Madame Benoit, she had a profound influence on the Canadian culinary scene in the 60s and 70s and we have looked at some of her recipes in past installments of Vintage Cookbook TBT.
Benoit wrote food columns for a number of magazines, including The Canadian Magazine which was distributed weekly with the Toronto Star.
In this column from a 1969 issue Benoit tackles making brioche which she describes as "one of the glories of the French cuisine". It even includes a terrific 8 photo set of panels that demonstrate exactly what hands-on techniques are required.
Here is the full column. Happy brioche making!
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