Canada - a vast land with some of the most stunning landscapes in the world. A nation that is composed of hundreds of cultural influences, coming together to form a uniquely Canadian cultural mosaic. This book celebrates the land and the peolple in photographs that uncover he full range of beauty in this huge country, and in recipes that reveal the distinctive regional cooking of its people.
There are 350 recipes, grouped according to region and type of cooking. Though Canada's French heritage is scattered across the country, Quebec is the seat of French culture in Canada, and this province boasts a cuisine that is known world wide for its special blend of wholesomeness, flair and finesse. The culinary roots of Upper Canada are a strong mix of Scottish, Irish, and English. Soups and sauces were an everyday component of these meals, but the best loved part of Upper Candaian meals were the desserts. Huge tracts of fertile plains furnish the main ingredienst of hearty Prairie food - wheat and other grains are the basis for the daily breads and biscuits, and the grasslands support large herds of beef cattle. Canada's coastline extends over 240,000 kilometres and, between fresh and salt water, the country boasts over 150 species of fish and shellfish. From traditional lobster to lemon sole, these recipes include both old and new Canadian seafood specialties. Canada's first people relied on every resource that nature could supply, and the recipes in this section are a selection of authentic Indian cookery, carefully adapted for today's cooking. Canada's international cities from coast to coast house a wide selection of multicultural cuisine, from the Chinese and Japanese of Vancouver to the Italian of Toronto and the Ukrainian of the prairies, not to mention the many other nationalities represented in Canada.