The Food Lover’s Guide to Canada

A guide to the best local fare in cities, towns and villages across Canada

edited by Jane Mundy

This book offers an up-to-date, cross-country account of what's best in Canadian food. Many of the country's most knowledgeable food writers have contributed, and they cover virtually every topic that would interest any Canadian who loves good food.
Canada is quickly becoming recognized for the variety and quality of our food and our chefs. Across Canada distinct
regional cuisines are gaining strength, and so is the interest in cooking with fresh, local ingredients. Canadians from a variety of cultural backgrounds — Thai, Italian, Ethiopian, Chinese and Japanese amongst many — have created unique versions of their national cuisines in this country.
This book offers an up-to-date, crosscountry account of what's best in Canadian food. Many of the country's most knowledgeable food writers have contributed, and they cover virtually every topic that would interest any Canadian who loves good food. Contributors include:


* Tony Aspler on Nova Scotia Wine * Cynthia David on Italian food * Julian Armstrong on maple syrup in Quebec
* Dennis McClusky on beer * Julie Watson on Acadian cuisine


Finding and enjoying distinctive Canadian produce, from maple syrup in Quebec to caviar and seaweed in BC, is a key theme of the book.
The text is supported by 200+ photos, all in colour. The result is a book that's perfect for every Canadian who loves food, and for visitors who want to share our culinary treasures.

Subjects (BISAC)

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