Book
True north : Canadian cooking from coast to coast / Derek Dammann and Chris Johns ; foreword by Jamie Oliver ; photography by Farah Khan with additional photography by Alison Slattery.
Record details
- ISBN: 9781443431736
- Physical Description: xv, 269 pages : illustrations (chiefly colour)
- Edition: First edition.
- Publisher: Toronto, Ontario : HarperCollins Publishers Ltd, [2015]
- Copyright: ©2015
Content descriptions
| General Note: | Includes index. |
| Immediate Source of Acquisition Note: | LSC 40.00 |
Search for related items by subject
| Subject: | Cooking, Canadian. Cookbooks. |
Available copies
- 2 of 2 copies available at Tsuga Consortium.
Holds
- 0 current holds with 2 total copies.
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Lakeshore Branch | 641.5971 Dam | 31681002810976 | NONFIC | Available | - |
| Stroud Branch | 641.5971 Dam | 31681002850790 | NONFIC | Available | - |
- HARPERCOLL
A captivating look at modern Canadian cuisine--from coast to coast to coast--with one of Canadaâs superstar chefs
With a foreword by Jamie Oliver
Derek Dammann is one of Canadaâs most extraordinary culinary artists. The creative genius behind DNA and Maison Publique restaurants in Montreal, Derek has grown steadily in stature and influence in Canadian cuisine. True North is a culinary coming-of-age story, of both a chef and a country. Thirty years ago Canada was a culinary backwater. Today it has one of the most dynamic and creative food scenes in the world. That change can be attributed to chefs like Dammann, and the producers, fishermen, farmers, butchers and foragers who supply them with the materials of their trade.
Derek Dammannâs food can be described as regionally inspired, seasonally driven nose-to-tail cooking. But that is just the beginning. Taking inspiration from Italian, British and Quebecois traditions, he is fundamentally a âmelting potâ Canadian chef who works with Canadian ingredients from coast to coast. The entire country is his larder. Thus the book is structured to reflect this approach, with over 100 recipes divided into chapters that are arranged not by season or dish but by region: Farm, Vineyard, Pacific, Atlantic, Tundra, Forest, Field, etc., with recipes focused on ingredients from those places. So in the Pacific chapter, we see recipes such as Smoked Oysters, Potted Crab, Crab and Carrageenan Mousse, Chinook on the Beach Haida Gwaii Style, and Smoked Salmon Belly. In the Field chapter we see Slow Roast Shoulder of Pig, Boudin Blanc with Sauerkraut and Ham Hock, and Lamb Brain Profiteroles with Tartar Sauce. And so on. Extraordinary food from an amazing chef celebrating a countryâs culinary coming out.
True North offers exceptional insight into real Canadian cuisine in a gorgeously illustrated package. This is in essence a book about the people and places that give this country its distinct flavour, and about the ingredients and ideas that inspire Derek Dammann to create such wonderful, definitively Canadian food.
