Hardcover: 416 pages
Publisher: HarperCollins Publishers (October 14, 2014)
Product Dimensions: 1.5 x 8.5 x 10.5 inches
Shipping Weight: 3.6 pounds (View shipping rates and policies)
Average Customer Review: 4.2 out of 5 stars See all reviews (5 customer reviews)
Best Sellers Rank: #807,518 in Books (See Top 100 in Books) #57 in Books > Cookbooks, Food & Wine > Regional & International > Canadian
Julian Armstrong has written about food for the Montreal Gazette for more than five decades. As soon as I heard about this book, I knew it was the one for me; I studied abroad for two summers in a French immersion program at Universite Laval in Quebec City and majored in French with an emphasis on Quebec Studies, so La Belle Province has a huge place in my heart. Quebec is a huge land area with great diversity in its landscape and people; some regions are famous for certain products (the nickname “bleuets,” blueberries, is given to people from the Lac-St-Jean area as they grow large amounts of the fruit). Quebec also produces many excellent raw milk cheeses (which are under strict control in other provinces) and maple syrup. Its culinary heritage is strongly influenced by hearty French cuisine preferred by trappers and fur traders. “Made in Quebec” is the author’s second cookbook focusing on the cuisine of Quebec; here she spent several years interviewing cheese makers, mushroom foragers, chefs and farmers, salt cod fishermen, fruit scientists and growers. The book is divided by season and include both staples (poutine, tourtière, tarte au sucre, pate chinois) and modern interpretations of traditional flavours. I loved the simple, delicious vegetarian options like the gorgeous Tarte aux tomates confites au sirop d’érable et cru du clocher (Tomato Tarts with Maple Syrup) on the cover; in addition to many lamb and pork dishes, there are many fish- and veggie-based dishes to enjoy. The desserts in particular are spectacular.
In my mind this is the ideal cookbook presenting recipes home cooks can make in their own conditions focused on the diverse regional cuisines of Quebec. Also a beautiful book, photography is top notch. Compared to Montreal Cooks: A Tasting Menu from the City's Leading Chefs - which I also found to be a beautiful but not entirely practical book in terms of a cookbook. If I was looking for a cookbook on unique flavors of Quebec this book would be my choice. If I was looking for an overview of some of Montreal's incredible cooking talent I'd get Montreal Cooks - just don't expect to be making many of the recipes in that book unless you live in a very large city with access to ingredients.
The cover on this book looked stunning. The inside not so. The write-up by the author is misleading. I bought this book thinking it would give landscsoe scenery as well as authentic quebecan recipes, all it does is showcase a few photographs of fruit and vegetables here and there and the farmer that grows them. This is no different to any other country. I was expecting stunning scenery from where the produce is from including the recipe - not what a carrot looks like. Very disappointed and would not recommend.
I love everything Quebec. This is awesome!
Excellent! Fabulous recipes, stunning photographs. I loved it!!!
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