Great Canadian Cuisine: The Contemporary Flavours of Canadian Pacific Hotels

by Anita Stewart, Elizabeth Baird (Foreword)

This deluxe book honours the best Canadian contemporary cooking, with over 100 tempting recipes, 50 colour photographs, 75 black-and-white photographs and some beguiling sidebars. Featuring delicious modern interpretations of classic recipes and traditional dishes from Atlantic Canada, Quebec, Ontario, the prairies, the mountains and the Pacific coast, this collection is truly a celebration of great Canadian cuisine. Try Ginger-Maple Marinated Trout, Scallops Sautéed with Sortilage, Clarnece Creek Farm Goat Cheese Salad with Maple Eggplant Chutney, Braised Ontario Lamb Shanks with Wild Muskoka Chanterelles on White Bean and Blue Ravioli, Crunchy Roasted Apricots with Tiramisu and Espresso, Chocolate Sauce, Wild Berry Strudel with Yukon Jack Sabayon, Wild B.C. Salmon Tartare and Gravlax with Dilled Crème Fraîche and Caviar, Fallow Deer Venison with Foie Gras-stuffed Pear in Puff Pastry and pine Jam-Cabernet Sauvignon Sauce, M. Leblond’s Les Éboulements Ratatouille, and many, many more!

192 pages, Hardcover

First published January 1, 1999