Books: Cooking by Cuisine -> Cooking Canadian
A Taste of Quebec
Published: July 1, 2001
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First published in 1990, A Taste of Quebec is the definitive guide to traditional and modern cooking in this distinctive region of Canada. Featuring specialties from each section of the province, where else could you find seven
recipes for tourtiere, each with a different local variation? Or the secrets behind the traditional cod-based bouillabaisse of the Gaspe? Or the haute-cuisine twist of adding local sirop d'erable to a terrine in Trois Rivieres?
Now revised and
updated, A Taste of Quebec, 2nd Edition, again brings you a balance of Quebec's culinary past and present. Featuring over 125 new recipes and traditional favourites, A Taste of Quebec, 2nd Edition, also: Highlights new up-and-coming chefsIntroduces local
growers and producersGives inside information on the province's best restaurants and aubergesFeatures notes of architectural and historical interestAnd, provides typical regional menus for a genuine Quebecois feast
With photos illustrating the
people, the food, and the land sprinkled throughout, more than ever Taste of Quebec is the all-in-one food lover's journey through la belle province.
Written by Quebec's respected culinary authority, Julian Armstrong, A Taste of Quebec, 2nd
Edition, details the history, folklore details, and gastronomic stamp of each area of the province as explored during the author's 40 years in her adopted home. As she says, "[Quebec] is a beautiful land with a history both distinctive and fascinating;
its people are generous in sharing tales of their family cooking. I hope readers who know Quebec will find old friends among the recipes, and those who visit the province will enjoy seeking out those dishes from its past and present as much as I have."
In its breadth, depth, and love of the land, Taste of Quebec has no equal.
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