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Canada is an exciting and beautiful
country, but it's also a vast nation stretching across an entire continent, and is in terms of area,
the second largest country in the world.
As might expected for such a huge nation, Canadian cuisine has many different regional variations.
Canadian cuisine is also influenced by the country's historic associations with
Britain and
France,
and by cultural exchange with the neighboring United States.
Additionally,
German,
eastern European (including Polish),
and Scandinavian influences can be seen in the West of country,
and Canada has developed its own
unique variety of Chinese food (including the
"Chinese smorgasbord" (which is believed to have originated in
Vancouver
in the second half of the 19th century), and there are also, of course, Inuit and First Nations
traditions too.
Some popular Canadian dishes and meals include:
- Lumberjack's breakfast - A huge breakfast of eggs, ham, bacon and sausage, accompanied by several pancakes.
- Fish and brewis - This is a traditional meal from Newfoundland. It is made from salted cod and hardtack (a savory cracker type biscuit made from flour).
The cod and the hardtack are both soaked over night (separately), then boiled (still separate) before being cooked together.
Pork fat or rind ("scrunchions"), or drawn butter (melted butter thickened with chopped onions
and flour) are then drizzled over the fish and hardtack mixture.
- Jigg's dinner - This is another traditional meal of Newfoundland. It consists of salt beef, boiled potatoes, cabbage, carrots and turnips, accompanied with pease pudding (a baked paste made from peas).
- Flipper pie - A Newfoundland dish made from seal flipper.
- Toutin - Also from Newfoundland, a toutin (there are a variety of spellings, and many alternate
names such as "damper dogs" or "damper devils") is a pancake-like dish made from
dough fried in fat.
- Montreal bagels - The Canadian version of bagels; boiled in honey-sweetened water and then
cooked in a wood-fired oven. The bagels are usually topped with either poppyseed or sesame seed (the varieties being
referred to as "black seed" and "white seed" respectively). Please note: Most bakeries
in Montreal are
not certified as being kosher.
- Oreilles de crisse - Deep-fried pork jowls, usually served with maple syrup.
- Pâté chinois - A French Canadian dish somewhat similar to Shepherd's pie: a layer of ground beef
(usually mixed with peppers and onions), covered with a layer of corn (a mix of whole kernel and creamed
corn is usually used), covered with a layer of mashed potatoes. The dish may be sprinkled with paprika,
and is often served with pickled beets.
- Poutine - Originally from Québec, but now popular throughout Canada,
poutine is French fries topped with cheese curds and covered with gravy.
- Tourtière - A traditional Québec meat pie, especially popular during the
Christmas period, made using ground pork, veal or beef. A variation,
tourtière du Lac-Saint-Jean, contains diced game and potatoes.
- Ginger beef - A Chinese dish popular in western
Canada, consisting of deep fried
strips of beef coated with a sweet sauce (the sauce has been described as being somewhat
similar to Japanese teriyaki sauce).
- Butter tarts - Butter, sugar and eggs in a pastry shell. Various ingredients such as nuts, coconut,
dates, chocolate chips, butterscotch, etc., may optionally be added.
- Figgy duff - A dessert from Newfoundland, made by boiling butter, sugar, eggs and raisins in a bag.
- Nanaimo bar - A traditional Canadian dessert consisting of three layers, from bottom to top: a crumb layer (made using coconut, nut and wafer crumbs),
a layer of vanilla custard, and a layer of chocolate.
On this page, you'll find a great selection of Canadian Cook Books.
By Audrey Alsterburg
Big Ideas Publishing
Paperback (272 pages)
 | List Price: $29.95
Lowest New Price: $18.74
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Since 1988, Rebar Modern Food has been Victoria's favorite restaurant and juice bar, featuring fresh, healthy, predominantly vegetarian fare. The upbeat atmosphere and vibrant, tasty food have led critics to describe Rebar as "inventive," "hip," and "visionary." The Rebar Modern Food Cookbook can be used by everyone-strict vegans, vegetarians (full and part-time!), and anyone looking for delicious ideas with a funky twist. Recipes range from salads to pastas, entrées, lunch and brunch ideas, soups, sandwiches, side dishes, sweets, and juices. The book also offers handy tips, menu ideas, seasonal substitutions, and suggestions for transforming dishes into low-fat or vegan alternatives. Everyone who loves to cook and eat delicious, healthy, fun food will welcome this much-anticipated book! |
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By Michael Smith
Whitecap Books
Paperback (176 pages)
 | List Price: $29.95
Lowest New Price: $18.54
Lowest Used Price: $18.53
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TV's Chef Michael Smith shows how cooking without recipes makes for stress-free kitchen adventures. Chef at Home Chef Michael Smith welcomes readers into his home kitchen where he encourages home chefs to cook with -- and without -- a recipe. Packed with simple and delicious meals, this cookbook offers kitchen insight and a culinary adventure on every page. Chef Michael Smith has cooked professionally for more than 20 years. In Chef at Home, the companion cookbook to his hit Food Network series, Smith emphasizes simple, stress-free cooking. In his house, every meal is an opportunity to have fun and experiment with flavors. Aspiring home cooks will learn from Smith's professional cooking secrets. Experienced home cooks will appreciate his open, creative approach. Everyone will love the book's simple, healthy flavors and the tips on personalizing each dish. Recipes include: - Country Inn Pancakes
- Maritime Clam Chowder
- Rosemary Vanilla Chicken
- Mac and Cheese with Lobster.
This book is meant to be ripped, oil-stained, accidentally burnt, and deliberately written on. It works best in the kitchen -- not on the coffee table. |
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By Kathy Casey
Chronicle Books
Hardcover (232 pages)
 | List Price: $35.00
Lowest New Price: $12.92
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Kathy Casey, beloved expert on Northwest cuisine, shares more than 100 it-doesn't-get-more-delicious-than-this recipes for everything from cocktails all the way to desserts. Lambert cherry mojitos waft the fragrance of fresh mint. A Tillamook cheddar spread made with Oregon's famous cheese is spiked with locally brewed ale. Dungeness crab cakes are topped with a vibrant slaw. Wild Alaskan salmon is crowned with herb-tossed rings of Walla Walla sweet onions. And desserts like Buttermilk Panna Cotta with Cascade Berries make the end of the meal as special as the beginning. These recipes coupled here with fascinating stories of Kathy's Northwest culinary adventures are inspired by the diverse cultural heritage of the region: modern favorites, cherished recipes passed from generation to generation, Pacific Rim and Native American influences, as well as its natural bounty blend the traditional and the contemporary in a delightfully modern cuisine. Add to that gorgeous photographs showing off the culinary landscape, Kathy Casey's Northwest Table is not only distinctive, it's downright delicious. |
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By Julian Armstrong
Hippocrene Books
Paperback (200 pages)
 | List Price: $19.95
Lowest New Price: $6.90
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First published in 1990, A Taste of Quebec is the definitive guide to traditional and modern cooking in this distinctive region of Canada. Featuring specialties from each section 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? Or the haute-cuisine twist of adding local sirop d'erable to a terrine in Trois Rivieres? Now revised and updated, A Taste of Quebec, 2nd Edition, again brings you a balance of Quebec's culinary past and present. Featuring over 125 new recipes and traditional favourites, A Taste of Quebec, 2nd Edition, also: Highlights new up-and-coming chefsIntroduces local growers and producersGives inside information on the province's best restaurants and aubergesFeatures notes of architectural and historical interestAnd, provides typical regional menus for a genuine Quebecois feast With photos illustrating the people, the food, and the land sprinkled throughout, more than ever Taste of Quebec is the all-in-one food lover's journey through la belle province. Written by Quebec's respected culinary authority, Julian Armstrong, A Taste of Quebec, 2nd Edition, details the history, folklore details, and gastronomic stamp of each area of the province as explored during the author's 40 years in her adopted home. As she says, "[Quebec] is a beautiful land with a history both distinctive and fascinating; its people are generous in sharing tales of their family cooking. I hope readers who know Quebec will find old friends among the recipes, and those who visit the province will enjoy seeking out those dishes from its past and present as much as I have." In its breadth, depth, and love of the land, Taste of Quebec has no equal. |
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By Shelley Adams
Whitecap Books
Paperback (132 pages)
 | List Price: $29.95
Lowest New Price: $18.70
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Great recipes from a celebrated resort. Whitewater Resort in the Canadian Rockies is renowned for its spectacular scenery, deep snow and Fresh Tracks Café. Despite constant pleading from customers, recipes for dishes made famous there were as unattainable as snowflakes in July. Even the café staff was sworn to secrecy. Now, Whitewater Cooks opens the kitchen doors. With this eagerly anticipated book, home cooks can re-create chef Shelley Adams' signature dishes. Readers will enjoy over 70 recipes from the café's selection of top sellers -- from warming soups to desserts -- indulging in such culinary favorites as: - Whiskey-smoked salmon chowder
- Ymir curry bowl
- Whitewater veggie burger
- Runaway train wrap
- Peppercorn, brandy and gorgonzola sauce
- Crackle top snowy mountain cookies
- Whitewater brownies.
Whitewater Resort is internationally recognized for its alpine scenery and the fine quality of its food. Now home cooks everywhere can share its most celebrated dishes. |
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By Susur Lee & Sara Angel
Ten Speed Press
Hardcover (256 pages)
 | List Price: $50.00
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Over the past decade, Toronto-based chef Susur Lee has built an international reputation with his groundbreaking cuisine, winning raves such as "culinary genius" from critics and chefs alike. Borrowing heavily from French and Chinese traditions, Susur defies the ubiquitous "fusion" label with his wholly original and decidedly bold style of cooking, dubbed nouvelle Chinois. SUSUR: A CULINARY LIFE offers readers an intimate look at the evolution of this master chef. Toronto food writer Jacob Richler takes us on an enthralling culinary odyssey that begins with Susur's apprenticeship at Hong Kong's legendary Peninsula Hotel and follows the chef 's major Successes at his award-winning restaurants Lotus and Susur. This in-depth study also chronicles Susur's ambitious plan to modernize the ancient repertoire of classical Chinese cooking —a 5,000-year journey that ends in the creation of his vibrant new cuisine. A remarkable subject deserves a remarkable book, and SUSUR is as innovative as the chef it celebrates. Two colorful, gorgeously illustrated volumes — one describing Susur 's development as a chef, the other featuring his most sought-after recipes —are bound together in an intricate and innovative presentation that resembles a Chinese puzzle box. A sensuous treat for foodies and chefs alike, SUSUR is the definitive word on this cutting-edge chef. |
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By Rob Feenie
Douglas & McIntyre
Paperback (144 pages)
 | List Price: $22.95
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Here are 90 of the most popular dishes and drinks from the Lumière Tasting Bar in Vancouver, an international culinary hot spot with a seductive glow, tapa-sized portions of sublime cuisine, and sophisticated cocktails. Now home cooks can reproduce these tantalizing tidbits for their own entertaining: Short Rib Sandwich, Duck Breast Salad with Vanilla-Poached Quince and Pomegranate, Truffled Raw Milk Camembert with Roasted Figs and Brioche, and India Spice Ice Cream. The drinks section includes the Sidecar, the French 75, and the Sazerac. |
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By Jamie Kennedy
Whitecap Books
Paperback (208 pages)
 | List Price: $24.95
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Renowned Toronto chef Jamie Kennedy has been heralded as one of the forerunners of contemporary Canadian cuisine. In Jamie Kennedy's Seasons, he presents innovative recipes featuring seasonal ingredients that celebrate the produce of Canada and the food it inspires. From aspiring chef to sophisticated food aficionado, every cook will delight in preparing --and savouring-- dishes such as Piquant Grilled Salmon, Wild Leek Tartlet, and Orange Salad with Cocoa Sorbet. |
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Whitecap Books
Paperback (224 pages)
 | List Price: $16.95
Lowest New Price: $10.33
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The Purity Cookbook has long been part of family traditions in many homes, and rare first editions are collector's items. Carefully reproduced from the original 1967 edition, this cookbook contains the recipes for an incredible variety of dishes, as well as tiny gems of kitchen wisdom that have been passed on from generation to generation. Handy charts detail the times for cooking vegetables, roasting turkeys, and cooking meat. With the Purity Cookbook, you can create an era of good, wholesome food just like your grandmother used to make. |
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By Kate McDonald
Seal Books
Released: 1988-08-01
Paperback (48 pages; 1)
 | List Price: $6.99
Lowest Used Price: $11.62
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Inspired by the most famous of all Canadian children's books, L.M. Montgomery's Anne of Green Gables,this cookbook combines easy step-by-step recipes with charming watercolours of Anne and her friends and quotations from three of the ever-popular Anne books. Never before have good things to eat and drink been so successfully derived from cooking episodes in children's literature. From 'Poetical Egg Salad Sandwiches' to 'Anne's Liniment Cake' and 'Diana Barry's Favourite Raspberry Cordial,' these delicious treats will be fun to make--and they'll be sure to turn out well because they were kitchen-tested by a twelve-year old who had perfect results! |
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