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?
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:
new up-and-coming chefs
- Introduces local growers and
- Gives inside information on the province's best restaurants
- Features notes of architectural and historical
- And, provides typical regional menus for a genuine Quebecois feast
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.
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.