My Canada Includes Foie Gras by Jacob Richler
A Culinary Life [Hardcover]

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Fine cooking is a portable art, difficult to hoard and impossible to package for speculation, as sensual as anything can be without offending laws against keeping brothels, and, when the chef gets it right, yummy.
-National Post arts

Synopsis

My Canada Includes Foie Gras is Jacob Richler’s personal culinary journey, beginning at his mother’s dinner table, unfolding in the favourite restaurants of his father, Mordecai, and culminating in a two-decades-long career as a food columnist, restaurant critic, and cookbook writer.

Here Richler tells the story of Canadian cooking at its most accomplished, from fast food to haute cuisine. Along the way he profiles the dishes that form our national culinary identity and the chefs behind them—exploring their backgrounds and training, as well as what makes them tick, from the rare vantage point of a writer who’s always been welcome in their kitchen. Richler also examines the roots of our cuisine, speculates on the direction it’s headed, and attempts to gauge how it measures up internationally. And he does it all with a hands-on, personal approach, interspersing recipes that allow the reader to duplicate some rich part of the Canadian experience at home—whether it be Mark McEwan’s indispensable foie gras, Thomas Haas’s celebrated pineapple carpaccio, or the hitherto secret recipe for a smoked meat sandwich as served at Schwartz’s in its heyday. Finally, and perhaps most important, he undertakes this all with a sense of fun.

 

About Jacob Richler

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JACOB RICHLER writes regularly on food and other topics for Maclean’s and several other publications. He has won two National Magazine Awards. Richler is well-known for his food writing and for his books with Chef Susur Lee (Susur: A Culinary Life) and Mark McEwan (Great Food at Home and Mark McEwan’s Fabbrica).
 
Published January 1, 2012 by Pgw. 240 pages
Genres: Cooking.
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National Post arts

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Reviewed by Andrew Allentuck on Nov 16 2012

Fine cooking is a portable art, difficult to hoard and impossible to package for speculation, as sensual as anything can be without offending laws against keeping brothels, and, when the chef gets it right, yummy.

Read Full Review of My Canada Includes Foie Gras:... | See more reviews from National Post arts

National Post arts

Good
Reviewed by Andrew Allentuck on Nov 16 2012

If you care deeply about dining, especially in Toronto, get this book. It is a definitive guide for the best restaurants in Canada.

Read Full Review of My Canada Includes Foie Gras:... | See more reviews from National Post arts

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