Made in Quebec: A Culinary Journey by Julian Armstrong

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Notes about this book

  • Frogcake on February 09, 2019

    HERBES SALEES p. 337- very easy and inexpensive to make when you have an abundance of fresh herbs in your garden. It keeps forever (smelling wonderfully herby) stored in the fridge.

  • Frogcake on February 09, 2019

    SOUPE AUX POIS DE MA MERE (my mother’s pea soup) p. 319- a hearty delicious soup! I made the salted herbs last summer as per p. 337 and used about a teaspoon of dried savory. Also added a tablespoon of fresh lemon. So québécois served with lardons sprinkled on the soup and crusty homemade bread.

  • stef on July 28, 2018

    Salmon glazed with maple and bourbon page 238 a very quick delicious recipe that leaves the salmon nice and pink inside if you follow exact timing. The maple bourbon glaze really complements the salmon.

  • stef on July 28, 2018

    Crepes with asparagus and cheese page 42 my goto recipe when spring asparagus is available.

  • stef on July 28, 2018

    Aunt Ida's Rhubarb cake page 93 Note this recipe is in mls. I weigh the butter in grs. First day it was like a pudding cake but then it firmed up. Would add more rhubarb next time.

  • stef on July 28, 2018

    Smoked salmon tartare page 10 this made a wonderful lunch with baguette and rose wine. We loved it and it will be repeated.

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  • ISBN 10 1443425311
  • ISBN 13 9781443425315
  • Linked ISBNs
  • Published Oct 07 2014
  • Format Hardcover
  • Page Count 464
  • Language English
  • Countries Canada
  • Publisher HarperCollins Canada

Publishers Text

Canada’s culinary treasure revealed in recipes, stories and photographs.

Canada has a culinary treasure in Quebec, one that is not perhaps as celebrated as it could be, at least outside of that distinct and gloriously food-obsessed region. Julian Armstrong, longtime food writer for The Gazette of Montreal, has spent her career eating, cooking, thinking and writing about Quebecois food. Made in Quebec: A Culinary Journey is the result of those years of delicious effort. Quebec has a cuisine firmly based on French foundations, but blended and enriched over the years by the cooking styles of a variety of immigrant groups, initially British and American, more recently Italian, Greek, Middle Eastern and Asian. More than in any other province or region in Canada, people in Quebec are passionate and knowledgeable about their food. The restaurant scene is robust, not just in Montreal and Quebec City—you can go to just about any small town in La Belle Province and have a splendid meal. Farmers, purveyors, chefs, casual and dedicated home cooks - all are poised in every season to produce or procure the perfect, seasonal ingredient. Not for them the out-of-season asparagus from Peru. Quebec is where you can truly experience what food tasted like before the industrial food complex. Here unpasteurized milk and cheese is commonplace; indeed there is a herd of cattle descended from cows brought from France by Samuel de Champlain producing milk just for this purpose. Imagine that in the rest of Canada! Of course, Quebec is big news in the global foodie world these days, with Martin Picard (Au Pied de Cochon), David McMillan and Fred Morin (The Art of Living According to Joe Beef), and Chuck Hughes (Garde Manger and Chuck’s Day Off) showing off the joys of dining in this great province. But there is much more still to discover about Quebec, from restaurateurs certainly, but also from farmers, foragers, artisanal cheese and bread makers, home cooks, and so many more. These people, their stories and 135 recipes, comprise Made in Quebec. It is high time for a comprehensive celebration of Quebecois cuisine.

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