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 Montreal Gazette, has spent her career eating, cooking, thinking and writing about Quebecois food. Quebec, A Cookbook 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 Chile. 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 dairy just for this purpose. Imagine that in Ontario! Of course, Quebec is big news in the global foodie world these days, with Martin Picard (Au Pied de Cochon), Dave Macmillan and Fred Morin (The Art of Living According to Joe Beef), and even our own Chuck Hughes 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 recipes, will make up the bulk of Quebec: a Cookbook. It is high time for a comprehensive celebration of Quebecois cuisine.

First published in 1990, A Taste of Quebec is the definitive guide to traditional and modern cooking in this distinctive region of Canada. Citing the local specialties of each area of the province, where else could you find seven recipes for tourtiere, each with a different local variation? Or the secrets behind the traditional cod-based bouillabaisse of the Gaspe? Now revised and updated, this edition features over 125 new recipes and traditional favorites, along with highlights on up-and-coming new chefs, the province's best restaurants, notes of architectural and historical interest, and typical regional menus for a genuine Quebecois feast. With photos illustrating the people, the cuisine and the land sprinkled throughout, this is the food lover's guide to Quebec.

With insider tips, sample itineraries, and images from one of Canada's foremost photographers, this exquisite book brings you the best of Québec, providing expert travel inspiration that will help you craft your own amazing journey. This extraordinary visual tour leads you through five regions of Québec, from cosmopolitan cities to picturesque countryside to rugged wilderness. Dazzing images by award-winning photographer Mathieu Dupuis are accompanied by practical travel itineraries and tips from the locals, as well as fascinating information about each region's geography, history, and culture. These colorful pages will inspire you to explore Old Québec's 17th century fortress, soak up the culture and nightlife of bustling Montreal, skim the Laurentian Massif by floatplane, ski Mount Tremblant, or commune with wildlife on Bonaventure Island. Informative and inspiring, this compelling guide celebrates Québec's well-known treasures -- and takes you off the beaten path to explore the best kept secrets of this beautiful province.