From Pemmican to Poutine: A Journey through Canada's Culinary History

From Pemmican to Poutine: A Journey through Canada's Culinary History

by Suman Roy, Brooke Ali


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Product Details

ISBN-13: 9781926780009
Publisher: Key Publishing House Inc
Publication date: 09/24/2010
Pages: 228
Product dimensions: 8.25(w) x 10.25(h) x 0.75(d)

About the Author

Chef Suman Roy has more than a decade of experience as a culinary chef. He has worked and apprenticed in Michelin Star restaurants in many countries around the world. He has also traveled in Canada form coast to coast, gaining an appreciation for local flavors and ingredients found everywhere from humble to elegant kitchen tables. He is currently the executive chef for Sodexo Canada and catered at the Vancouver 2010 Olympic Village.

Brooke Ali holds an Honours Bachelor of Arts degree in English literature from the University of Toronto. She has a keen interest in domestic history, particularly cooking and handicrafts, and how the legacy of domestic practices affects our lives and current culture. Ali has published articles and poetry in the University of Toronto New College Window newspaper and on several online article sites. This is her first book.

What People are Saying About This

Rebecca LeHeup

"Chef Suman Roy takes us on a literary journey of Canadian food culture. The true taste of a place is rooted in its terroir. It starts with agriculture and the people who grow our food. It moves to the artisans that craft the food into tastes such as wine, beer, cheese and charcuterie. It travels to the plate through the craft of cook and chef. We celebrate it at our tables, and in our communities through festivals and events. From east to west, these recipes connect our taste buds to our ingredients and Canadian food culture. One can be sure that cooking from this book will entice readers to take off on a Canadian culinary adventure to visit the destinations that inspire our palates!"--(Rebecca LeHeup, Executive Director, Ontario Culinary Tourism Alliance)

Jennifer Bain

"Chef Suman Roy nails the current state of Canada's ingredient-based cuisine by blending well-loved classic recipes, culturally diverse ingredients and chefly flourishes. My Canada is also full of chorizo, nori and za'atar alongside blueberries, fiddleheads and bison. This is Canadian cuisine interpreted by a chef with a taste for modern flavours and an presentation."--(Jennifer Bain, Food Editor, The Toronto Star)

Chandra Ram

"This comprehensive guide to regional Canadian cooking - both traditional and modern - is a must-have for anyone seeking to understand Canadian cuisine. Suman Roy has delved deeply into his country's history to give us this taste of Canada's largesse."--(Chandra Ram, Editor, Plate Magazine)

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From Pemmican to Poutine: A Journey through Canada's Culinary History 5 out of 5 based on 0 ratings. 1 reviews.
Bubla More than 1 year ago
I have personally tasted Chef Suman's cuisine. It is a delightful blend of flavors that must me experienced!!