Canadians are becoming increasingly aware of the benefits of
eating locally produced food: it tastes better; it supports the
community; and, because it doesnt need to be shipped long
distances, its better for the environment. Sometimes, though,
eating locally can feel more like a duty than a joy. It doesnt
have to be that way!
Anita Stewarts 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 Moms 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 Stewarts
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.