Canadians are becoming increasingly aware of the benefits of eating locally produced food: it tastes better; it supports the community; and, because it doesn’t need to be shipped long distances, it’s better for the environment. Sometimes, though, eating locally can feel more like a duty than a joy. It doesn’t have to be that way!
    Anita Stewart’s Canada is the definitive cookbook about our country, featuring homegrown ingredients used locally and seasonally in home kitchens. Chapter highlights include Maple, Molasses and Honey; the three sisters: Corn, Beans and Squash; Fish and Shellfish, with a separate chapter for salmon; and Dairy and Eggs, with special emphasis on our incredible cheeses. Recipes range from the intimately traditional Cape Island Lobster and Mom’s Pumpkin Pie to the marvellously inventive Georgian Bay Whitefish Masala. Anita dips deep into the past as well, with a chapter on the early indigenous foods of the First Nations, and looks to the future with a chapter on such new crops as canola, flax and soy.
    More than a recipe book, Anita Stewart’s Canada draws upon the personal element of local and regional cooking. Each chapter describes the history of the theme ingredients, and every recipe carries a story and a tradition. The author is passionate about Canadian cuisine, and this book is the culmination of years of work, with over 150 new recipes, stunning photography and many wonderful personal stories from food producers, restaurateurs and home cooks. Join Anita Stewart as she celebrates the range of ingredients and traditions that can be found right here in Canada.