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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