We’re all hopped up on Canada! Canada Day weekend is the perfect time to think about cooking Canadian – an easy and pleasurable task with these five inspirational Canadian cookbooks 2016.
True North: Canadian Cooking from Coast to Coast by Derek Dammann and Chris Johns
Derek Dammann is the chef at Montreal’s DNA and Maison Publique restaurants, with a focus on regional and seasonally-driven nose-to-tail cooking and doffs of the cap to Italian, British, and Quebecois traditions. Using the entire country as his larder, the 100 recipes focus on locations like Farm, Vineyard, Pacific, Atlantic, Tundra, Forest, Field. The Pacific chapter yields recipes like Smoked Oysters, Potted Crab and Chinook on the Beach Haida Gwaii Style. In Field, dishes like Slow Roast Shoulder of Pig and Lamb Brain Profiteroles with Tartar Sauce come to life. Fantastic food from a chef who is clearly in love with Canada.
Montréal Cooks: A Tasting Menu from the City’s Leading Chefs by Tays Spencer and Jonathan Cheung
Montréal has always been a great food town. With the explosion of globally minded, locally focused restaurants, it has evolved into a city of admirable culinary excellence. Montréal Cooks features 80 recipes from 40 of the city’s most talented and unique chefs. Designed with the home cook in mind, it makes fan-favorite recipes from beloved Montréal restaurants achievable.
Winnipeg Cooks: Signature Recipes from the City’s Top Chefs by Robin Summerfield
In Winnipeg Cooks, thirty-five of the city’s finest chefs share their best stories and recipes. Whether it’s the hearty Eastern European standards of the working class North End or the steakhouses that have fed generations or the menus from risk-taking young chefs, this is a loving look at an emerging Canadian culinary hotspot.
A Taste of Haida Gwaii: Food Gathering and Feasting at the Edge of the World by Susan Musgrave
Susan Musgrave is the proprietor of Copper Beech House, a beautiful B&B that has played host to authors and prime ministers, artists, and adventurers who visit the remote archipelago of Haida Gwaii. This book offers a unique take on food that could only be developed living off the coast of British Columbia: Cloudberry Jam, Spruce Tip Mayonnaise and Rose Spit Halibut with Wild Rose Petals deliciously reflect Canada’s wild West Coast.
A Real Newfoundland Scoff: Using Traditional Ingredients in Today’s Kitchens by Liz Feltham
Culinary writer Liz Feltham goes back to her roots and brings modern twists to favourite Newfoundland meals. Using traditional ingredients from the sea, land, air, bakeshop, and bar to create non-traditional dishes, readers are invited to use this cookbook as a guide to exploring, discovering, and creating new versions of their old Newfoundland favourites.
These cookbooks are all nominees in the 2016 Taste Canada Food Writing Awards.