Product Description

Finally, here's a paperback edition of Anita Stewart's classic, gold-medal-winning and full-flavoured introduction to Canadian cuisine.

With more than 150 appetizing recipes that use seasonal ingredients and showcase the very best of Canadian regional cooking, Stewart explores Canada's five major gastronomic regions with recipes and vignettes from each, including Malt-Crusted Pacific Halibut on a Raspberry Ale-Basil Sauce, Wild Mushroom Salad with Grilled Venison Filet, Portobello Mushroom Burgers on Onion Buns with Dried Tomato Mayonnaise and Yukon Gold Fries, Maple Syrup Creme Brulee and Grilled Digby Scallops and Barley Roasted Turnip.

Beautifully illustrated with more than 130 full-colour photographs, The Flavours of Canada shows the beauty of the land and the wealth of Canada's culinary heritage.

Product Details

• Amazon Sales Rank: #260373 in Books
• Published on: 2006-01-23
• Original language: English
• Binding: Paperback
• 224 pages

Amazon.ca
Here's a cookbook with a pedigree. Anita Stewart's effort is splashy (coffee-table format; full-page, full-colour photographs of landscapes, produce, and styled dishes to pine for), and she is well fitted for the enormous job. Stewart rightly enthuses over al fresco food associated with Canada's outdoor sports and rugged work ethic. She hikes, fishes, skis, even chows down at the Hibernia oil rig. The casual dishes she discovers are the foundation of our regional cuisine, as important as what's presented in fancy restaurants or upmarket country inns.

Sloppy copy-editing mars the minute particulars of this ambitious work. But step back a bit and you're still handling a splendid artifact, sturdily stitched, assembled with coated stock, and with a tough, glossy cover that reprises the print and illustrations of the dust jacket. Her text is up to date, accurate, and thorough. She tells us about the unsung artisanal producers of foodstuffs and makes us want to cook unassuming country dishes like salmon fillets grilled and lightly smoked over green alder branches. A bit more tonily, she suggests drizzling Fiddlehead Chowder Laced with Chili Oil with peppered oil from Tangled Garden near Grand Pré, Nova Scotia, and thickening the soup with stone-ground whole wheat flour from the Speerville Mill in Debec, New Brunswick. For a light lunch with salad, summer sausage, and ale, Green Onion and Corn Pancakes will banish all dull cares for an entire day. --Ted Whittaker

Ottawa Citizen
"The book is as riveting as the author herself ... This is a proud, all-Canadian cookbook. Looks as great as it reads. Buy it!"

National Post
"If there is a patron saint of Canadian cuisine it is Anita Stewart."