Author: Suman Roy & Brooke Ali
ISBN: 978-1-926780-00-9 Synopsis Canada has a rich and diverse food culture that has spanned the whole of its history. From Pemmican to Poutine: A Journey Through Canada's Culinary History celebrates Canadian history and bring Canadian food to the forefront, both at home and abroad. Through recipes, history, and stories this book will shine a much-needed spotlight on the uniqueness, and deliciousness, of Canadian cuisine.
About the Authors Chef Suman Roy (www.chefsuman.com) has more than a decade and half of experience in the Hospitality Industry as a Culinarian. He has apprenticed and worked in Michelin Star restaurants, and Leading Hotels of the world in many countries around the world. He has also traveled in Canada from coast to coast, gaining an appreciation for local flavours and ingredients found everywhere from humble to elegant kitchen tables. He is currently the Executive Chef for Sodexo Canada and was the Chef for the Vancouver 2010 Olympic Athlete's Village. Brooke Ali is new to professional writing, but has been a scribbler since an early age and holds an Honours Bachelor of Arts degree in English Literature from the University of Toronto. She has been published in poetry compilations, the U of T New College Window newspaper and several online article sites. She has a keen interest in history, particularly domestic histories such as cooking and handicrafts, and is in love with how the legacy of domestic practices affects our lives and culture today. This will be her first of hopefully many books on subjects of how the history of the earth continues to affect our daily lives.
Endoresements 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 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 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
Foreword By Chef Michael Smith Breaking bread with family and friends is universal. Gathering, preparing and sharing food represents the very essence of what it is to be human. For millennium we have come together to share local flavours; that is the spirit of this beautiful cookbook. As a Canadian I celebrate the many moments each and every day when our food draws us closer to each other. Food brings us closer to our shared cultural identity while reminding us of our own personal journey; it is an integral part of all cultures. As a cook I understand the spirit of renewal that preparing a simple meal brings to the spirit. Cooking tasty, nutritious food is a way to give of ourselves and by giving we receive. It is also an opportunity to connect with our surrounding communities. As a father I embrace the opportunity to do my best in the kitchen. What I chose to cook profoundly impacts the health and prosperity of my son. It is one of my best chances every day to pass on knowledge, wisdom and health. This book perfectly portrays the ideals of the Canadian cuisine community. We are at our best together, when we share our best with each other. Food connects us to ourselves, our family, friends and neighbours. As you prepare and share the recipes in this book I invite you to reflect on the spirit in which they were so lovingly given. When you do your food will transcend flavour in a meaningful, spiritual way. Bon appétit!
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