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Author: Julian Armstrong Publisher: Harper Collins ISBN: 1443425338 Category : Cooking Languages : en Pages : 488
Book Description
Canada’s culinary treasure revealed in recipes, stories and photographs Canada has a culinary treasure in Quebec, one that is not perhaps as celebrated as it could be, at least outside of that distinct and gloriously food-obsessed region. Julian Armstrong, longtime food writer for The Montreal Gazette, has spent her career eating, cooking, thinking and writing about Quebecois food. Quebec, A Cookbook is the result of those years of delicious effort. Quebec has a cuisine firmly based on French foundations, but blended and enriched over the years by the cooking styles of a variety of immigrant groups, initially British and American, more recently Italian, Greek, Middle Eastern and Asian. More than in any other province or region in Canada, people in Quebec are passionate and knowledgeable about their food. The restaurant scene is robust, not just in Montreal and Quebec City—you can go to just about any small town in La belle province and have a splendid meal. Farmers, purveyors, chefs, casual and dedicated home cooks all are poised in every season to produce or procure the perfect, seasonal ingredient; not for them the out-of-season asparagus from Chile. Quebec is where you can truly experience what food tasted like before the industrial food complex. Here unpasteurized milk and cheese is commonplace; indeed there is a herd of cattle descended from cows brought from France by Samuel de Champlain producing dairy just for this purpose. Imagine that in Ontario! Of course, Quebec is big news in the global foodie world these days, with Martin Picard (Au Pied de Cochon), Dave Macmillan and Fred Morin (The Art of Living According to Joe Beef), and even our own Chuck Hughes showing off the joys of dining in this great province. But there is much more still to discover about Quebec, from restaurateurs certainly, but also from farmers, foragers, artisanal cheese and bread makers, home cooks, and so many more. These people, their stories and recipes, will make up the bulk of Quebec: a Cookbook. It is high time for a comprehensive celebration of Quebecois cuisine.
Author: Julian Armstrong Publisher: Harper Collins ISBN: 1443425338 Category : Cooking Languages : en Pages : 488
Book Description
Canada’s culinary treasure revealed in recipes, stories and photographs Canada has a culinary treasure in Quebec, one that is not perhaps as celebrated as it could be, at least outside of that distinct and gloriously food-obsessed region. Julian Armstrong, longtime food writer for The Montreal Gazette, has spent her career eating, cooking, thinking and writing about Quebecois food. Quebec, A Cookbook is the result of those years of delicious effort. Quebec has a cuisine firmly based on French foundations, but blended and enriched over the years by the cooking styles of a variety of immigrant groups, initially British and American, more recently Italian, Greek, Middle Eastern and Asian. More than in any other province or region in Canada, people in Quebec are passionate and knowledgeable about their food. The restaurant scene is robust, not just in Montreal and Quebec City—you can go to just about any small town in La belle province and have a splendid meal. Farmers, purveyors, chefs, casual and dedicated home cooks all are poised in every season to produce or procure the perfect, seasonal ingredient; not for them the out-of-season asparagus from Chile. Quebec is where you can truly experience what food tasted like before the industrial food complex. Here unpasteurized milk and cheese is commonplace; indeed there is a herd of cattle descended from cows brought from France by Samuel de Champlain producing dairy just for this purpose. Imagine that in Ontario! Of course, Quebec is big news in the global foodie world these days, with Martin Picard (Au Pied de Cochon), Dave Macmillan and Fred Morin (The Art of Living According to Joe Beef), and even our own Chuck Hughes showing off the joys of dining in this great province. But there is much more still to discover about Quebec, from restaurateurs certainly, but also from farmers, foragers, artisanal cheese and bread makers, home cooks, and so many more. These people, their stories and recipes, will make up the bulk of Quebec: a Cookbook. It is high time for a comprehensive celebration of Quebecois cuisine.
Author: James Newton Publisher: Springwood emedia ISBN: 1476445486 Category : Cooking Languages : en Pages : 75
Book Description
Quebec cuisine brings together the distinct Quebec dishes and fine French dishes in a celebration of this unique Canadian City. Enjoy the cities famous dishes and the culinary delights of French cooking all wrapped up in this wonderful ecookbook.
Author: Derek Dammann Publisher: HarperCollins ISBN: 1443431753 Category : Cooking Languages : en Pages : 0
Book Description
A captivating look at modern Canadian cuisine—from coast to coast to coast—with one of Canada's superstar chefs With a foreword by Jamie Oliver Derek Dammann is one of Canada’s most extraordinary culinary artists. The creative genius behind DNA and Maison Publique restaurants in Montreal, Derek has grown steadily in stature and influence in Canadian cuisine. True North is a culinary coming-of-age story, of both a chef and a country. Through recipes and stories, it details the path of Dammann’s career, from a remote resource town on Vancouver Island’s east coast to the top ranks of the Montreal restaurant scene. In culinary terms, Canada grew with Dammann. Thirty years ago Canada was a culinary backwater. Today it has one of the most dynamic and creative food scenes in the world. That change can be attributed to chefs like Dammann, and the producers, fishermen, farmers, butchers and foragers who supply them with the materials of their trade. Derek Dammann’s food can be described as regionally inspired, seasonally driven nose-to-tail cooking. But that is just the beginning. Taking inspiration from Italian, British and Quebecois traditions, he is fundamentally a “melting pot” Canadian chef who works with Canadian ingredients from coast to coast. The entire country is his larder. Thus the book is structured to reflect this approach, with over 100 recipes divided into chapters that are arranged not by season or dish but by region: Farm, Vineyard, Pacific , Atlantic, Tundra, Forest, Field, etc., with recipes focused on ingredients from those places. So in the Pacific chapter, we see recipes such as Smoked Oysters, Potted Crab, Crab and Carrageenan Mousse, Chinook on the Beach Haida Gwaii Style, and Smoked Salmon Belly. In the Field chapter we see Porchetta, India Pale Ale–Braised Short Ribs, Bison Tongue Sandwich and Salad of Strawberries, Aged Cheese and Basil. And so on. Extraordinary food from an amazing chef celebrating a country’s culinary coming out. True North offers exceptional insight into real Canadian cuisine in a gorgeously illustrated package. This is in essence a book about the people and places that give this country its distinct flavour, and about the ingredients and ideas that inspire Derek Damman to create such wonderful, definitively Canadian food.
Author: Nathalie Cooke Publisher: McGill-Queen's Press - MQUP ISBN: 0773577173 Category : Cooking Languages : en Pages : 320
Book Description
How we as Canadians procure, produce, cook, consume, and think about food creates our cuisine, and our nation of immigrant traditions has produced a distinctive and evolving repertoire that is neither hodgepodge nor smorgasbord. Contributors, who come from the diverse worlds of universities, museums, the media, and gastronomy, look at Canada's distinctive foodways from the shared perspective of the current moment. Individual chapters explore food items and choices, from those made by Canada's First Nations and early settlers to those made today. Other contributions describe the ways in which foods enjoyed by early Canadians have found their way back onto Canadian tables in the twentieth and twenty-first centuries. Authors emphasize the expressive potential of food practices and food texts; cookbooks are more than books to be read and used in the kitchen, they are also documents that convey valuable social and historical information.
Author: Rose Rivera Publisher: ISBN: Category : Languages : en Pages : 88
Book Description
What are some of the most well-known dishes made in the Canadian province of Quebec? What other types of recipes are cooks in the area especially fond of? Can you recreate the French Canadian dishes authentically at home? Quebec is among the most historic and oldest Canadian provinces. They have world class dining, especially in and around Montreal; much of it based on French cuisine. Even though this cookbook includes 30 recipes, it's only scratching the surface of the types of dishes you can make using French Canadian recipes. The cuisine of Quebec ranges from that fine dining to "greasy spoon" home-made dishes. Many foods in the province are as iconic as Canada, including maple syrup, pea soup, smoked meats and poutine. Quebec is rightfully known for its maple syrup, providing about 75% of all maple syrup consumed worldwide! The original inhabitants of Canada taught settlers how to properly tap the trees, then boil off water. The sugary-sweet sap is included in many of the recipes, and they're not all desserts, either. From fine dining restaurants to home-cooking, from breakfast to lunch, dinner, side dishes and desserts, you'll find lots of authentic recipes here. Turn the page; let's cook Quebec originals!
Author: Thomas Kelly Publisher: Independently Published ISBN: 9781795733168 Category : Languages : en Pages : 84
Book Description
Canadian Cuisine is rich and varied. Its dishes are so unique, you will hardly find them anywhere else in the world. This Canadian cookbook features a collection of 30 authentic Canadian dishes which includes bacon, maple and poutine. Some defines Canadian cuisine by the foods that are native to North America such as squash, beans, pepper, salmon etc. whilesome defines it by the recipes altered because of the lack of ingredients of the original dish for example: suschi made with salmon and not tuna, candy made with maple syrup and not molasses to name a few.Canadian foods include a great portion of breads, starch, game meats such as deer, bison, moose, etc. Oftentimes involves a lot of soups and stews. Whatever the situation, this Canadian Cookbook will assist you in being creative in preparing your own tasty, delicious meals.
Author: Wendy Ross Publisher: ISBN: Category : Languages : en Pages : 538
Book Description
Tasting "Oh! 1001 Homemade Canadian Recipes" Right In Your Little Kitchen!✩ Read this book for FREE on the Kindle Unlimited NOW! ✩Cooking a dish from another country develops your sense of taste and may even lead to better health. It also deepens your understanding of your own culture. With the book "Oh! 1001 Homemade Canadian Recipes" and the ingredients from your local market, it's so much easier to enjoy the wonderful flavors right in your little kitchen! Chapter 1: Toronto Cuisine Recipes Chapter 2: Vancouver Cuisine Recipes Chapter 3: Quebec Cuisine Recipes Chapter 4: All-stars Canadian Cuisine Recipes Chapter 5: Canadian Occasion Recipes Chapter 6: Canada Day Occasion Recipes Chapter 7: Awesome Canadian Recipes I tested each recipe here in my kitchen. Thus, I can assure you that all recipes meet my requirements they must be healthy and both easy and quick to make. No ingredient here is hard to find. The most important things in this book are moderation, balance, and variety.I hope you enjoy the book "Oh! 1001 Homemade Canadian Recipes". You can see other recipes such as Pie And Tart Cookbook Ground Beef Recipes Pie Crust Recipes Meat Pie Recipes Maple Syrup Recipes Smoked Salmon Cookbook Tarte Cookbook ✩ DOWNLOAD FREE eBook (PDF) included FULL of ILLUSTRATIONS for EVERY RECIPES right after conclusion ✩I really hope that each book in the series will be always your best friend in your little kitchen.Let's live happily and have a tasty tour to another country!Enjoy the book,
Author: Elizabeth Driver Publisher: University of Toronto Press ISBN: 0802047904 Category : Cooking Languages : en Pages : 1326
Book Description
Culinary Landmarks is a definitive history and bibliography of Canadian cookbooks from the beginning, when La cuisinière bourgeoise was published in Quebec City in 1825, to the mid-twentieth century. Over the course of more than ten years Elizabeth Driver researched every cookbook published within the borders of present-day Canada, whether a locally authored text or a Canadian edition of a foreign work. Every type of recipe collection is included, from trade publishers' bestsellers and advertising cookbooks, to home economics textbooks and fund-raisers from church women's groups. The entries for over 2,200 individual titles are arranged chronologically by their province or territory of publication, revealing cooking and dining customs in each part of the country over 125 years. Full bibliographical descriptions of first and subsequent editions are augmented by author biographies and corporate histories of the food producers and kitchen-equipment manufacturers, who often published the books. Driver's excellent general introduction sets out the evolution of the cookbook genre in Canada, while brief introductions for each province identify regional differences in developments and trends. Four indexes and a 'Chronology of Canadian Cookbook History' provide other points of access to the wealth of material in this impressive reference book.
Author: Carla Hutson Publisher: Carla Hutson ISBN: Category : Cooking Languages : en Pages : 99
Book Description
Embark on a delectable journey through the diverse and flavorful cuisine of Canada with "The Ultimate Canadian Cookbook," a captivating cookbook that celebrates the unique flavors, traditions, and ingredients of the Great White North. From coast to coast, this book is your guide to exploring Canada's culinary heritage in your own kitchen. Featuring over 50 mouthwatering recipes inspired by Canada's rich culinary tapestry, The Ultimate Canadian Cookbook showcases the country's iconic dishes, regional specialties, and innovative fusion creations. Discover the rustic charm of Quebecois poutine, the succulent flavors of Atlantic seafood, the hearty warmth of Prairie stews, and the Pacific Northwest's bounty of fresh ingredients—all expertly crafted for home cooks. Indulge in recipes that highlight Canada's culinary diversity, from East Coast seafood chowders and West Coast salmon dishes to hearty Ontario farm fare and Arctic-inspired delicacies. Whether you're craving comforting winter dishes, summer barbecue favorites, or elegant desserts featuring maple syrup, this cookbook has something to satisfy every palate and occasion.
Author: Gérard Levasseur Publisher: Independently Published ISBN: Category : Cooking Languages : en Pages : 0
Book Description
Have you ever wondered why Quebec cuisine is so renowned and distinctive worldwide? Wondering what tastes characterize this lively area, such as the sweet, delectable charm of Tarte au Sucre or the rich, savory warmth of a classic Tourtière? Quebec Cookbook: A Culinary Journey Through the Heart of French-Canadian Cuisine invites you to explore the diverse and delicious world of Quebec's food culture. This comprehensive guide is perfect for both seasoned chefs and enthusiastic home cooks, offering a rich collection of recipes that span the traditional to the contemporary. Learn how to make the perfect Ragout de Boulettes (Meatball Stew), learn classic dishes like Poutine, and create exquisite desserts that are infused with maple and perfectly capture Quebec's culinary heritage. This book offers detailed recipes for a variety of dishes along with the histories and customs that accompany them, giving readers a greater understanding of the province's distinctive culinary style. What makes a Quebec cheese platter so special? How do local chefs incorporate seasonal ingredients into their innovative dishes? This cookbook examines the diverse range of influences that have shaped Quebec's cuisine, from the value of seasonal and locally grown food to the impact of diverse cultural traditions. This Quebec Cookbook is your go-to resource for discovering the essence of Quebec's culinary delights, complete with mouthwatering photography, precise definitions of culinary terms used by the province, and helpful advice for preparing meals using seasonal ingredients. Even if you're preparing a festive meal for a special occasion or exploring new recipes for everyday dining, this book offers inspiration and guidance for every occasion. Discover the unique flavors of Quebec with us on this culinary journey, where tradition and innovation collide and each meal serves as a celebration of community and culture.
Author: Julian Armstrong
Author: Julian Armstrong
Author: James Newton
Author: Derek Dammann
Author: Nathalie Cooke
Author: Rose Rivera
Author: Thomas Kelly
Author: Wendy Ross
Author: Elizabeth Driver
Author: Carla Hutson
Author: Gérard Levasseur