"More Than Poutine" is written by an expat Canadian. It contains recipes for the traditional national and regional delicacies of Canada, as well as many homemade versions of the commercially available sauces, snacks, and treats that are only available in Canada.

Thomas would do anything to make his mother come back. On his fifth birthday, Thomas’s mother left, and he hasn’t seen her since. The last thing he remembers is her making a delicious dish of poutine for his birthday. Into the concoction of French fries, gravy and melted cheese curds, she stuck five green candles for him to blow out. On the day of this twelfth birthday, Thomas comes up with the idea of setting a Guinness world record for the biggest poutine in the world. Maybe then, his mother will come back and his emotionally distant father will pay attention to him. As he puts together all the pieces of his “Phenomenal Poutine Project,” Thomas not only learns why his mother disappeared, but he also comes to realize that Elie, the one person whose help he rejected, turns out to be his most devoted friend. Funny and heartbreaking at the same time, The Biggest Poutine in the World, was the winner of the French language 2014 TD Canadian Children’s Literature Award.

The ultimate Poutine Cookbook - 87 amazing and unique recipes for the National Dish of CanadaBONJOUR MES AMIS!!! J'AIME LA POUTINE!!! The creation of Poutine is disputed almost as much as what is the perfect gravy or the best way to make French Fries. Poutine was invented in a small town in the beautiful Province of Quebec over 60 years ago or was it invented seven years later in Drummondville - forever disputed but all Canadians can agree on one thing - we are proud of our Poutine. Today Poutine has exploded Internationally with people from around the world loving the National Dish of Canada.This Poutine Recipes Cookbook is the ultimate collection of variations from all over the world. From the traditional French Fries, Poutine Gravy Sauce, and Cheese Curds to International favourites like Sicilian Poutine or Chicken Shawarma Poutine, this cookbook has every poutine recipe you can think of. From being made by celebrity chefs Chuck Hughes and Bobby Flay to being on the menu at a summit between Justin Trudeau and Barack Obama - Poutine is one of the special gifts that Canada gets to share with the world.

Through an interdisciplinary approach that shows how food can reflect a culture and time, this book whets the appetite of students for further research into history, anthropology, geography, sociology, and literature. Food is a great unifier. It is used to mark milestones or rites of passage. It is integral to the way we celebrate, connecting a familial and cultural past to the present through tradition. It bolsters the ill and soothes those in mourning. The dishes in this text are those that have come to be known within a part of the world and culture, but also have moved beyond those borders and are accessible and enjoyed by many in our ever-smaller and more-interconnected world. Featuring more than 100 recipes and detailed discussions of dishes from across the globe, Global Dishes: Favorite Meals from around the World explores the history and cultural context surrounding some of the best-known and favorite foods. The book covers national dishes from more than 100 countries, including large nations like Mexico and small countries like Macao. There is also coverage of foods beloved by Indigenous peoples, such as the Sami of Scandinavia. Traditional favorites are offered as well as newer dishes.

Canada’s culinary treasure revealed in recipes, stories and photographs Canada has a culinary treasure in Quebec, one that is not perhaps as celebrated as it could be, at least outside of that distinct and gloriously food-obsessed region. Julian Armstrong, longtime food writer for The Montreal Gazette, has spent her career eating, cooking, thinking and writing about Quebecois food. Quebec, A Cookbook is the result of those years of delicious effort. Quebec has a cuisine firmly based on French foundations, but blended and enriched over the years by the cooking styles of a variety of immigrant groups, initially British and American, more recently Italian, Greek, Middle Eastern and Asian. More than in any other province or region in Canada, people in Quebec are passionate and knowledgeable about their food. The restaurant scene is robust, not just in Montreal and Quebec City—you can go to just about any small town in La belle province and have a splendid meal. Farmers, purveyors, chefs, casual and dedicated home cooks all are poised in every season to produce or procure the perfect, seasonal ingredient; not for them the out-of-season asparagus from Chile. Quebec is where you can truly experience what food tasted like before the industrial food complex. Here unpasteurized milk and cheese is commonplace; indeed there is a herd of cattle descended from cows brought from France by Samuel de Champlain producing dairy just for this purpose. Imagine that in Ontario! Of course, Quebec is big news in the global foodie world these days, with Martin Picard (Au Pied de Cochon), Dave Macmillan and Fred Morin (The Art of Living According to Joe Beef), and even our own Chuck Hughes showing off the joys of dining in this great province. But there is much more still to discover about Quebec, from restaurateurs certainly, but also from farmers, foragers, artisanal cheese and bread makers, home cooks, and so many more. These people, their stories and recipes, will make up the bulk of Quebec: a Cookbook. It is high time for a comprehensive celebration of Quebecois cuisine.

A new cookbook/survival guide/love letter to Montreal for these apocalyptic times, from the James Beard Award–nominated culinary adventurists and proprietors of the beloved restaurant, Joe Beef. “The first Joe Beef cookbook changed forever what a cookbook could be. Anything that came after had to take it into account. Now, with this latest and even more magnificent beast, the rogue princes of Canadian cuisine and hospitality show us the way out of the numbing, post-apocalyptic restaurant Hell of pretentiousness and mediocrity that threatens to engulf us all. It makes us believe that the future is shiny, bright, beautiful, delicious—and probably Québécois. This book will change your life.” —Anthony Bourdain It’s the end of the world as we know it. Or not. Either way, you want Joe Beef: Surviving the Apocalypse in your bunker and/or kitchen. In their much-loved first cookbook, Frédéric Morin, David McMillan, and Meredith Erickson introduced readers to the art of living the Joe Beef way. Now, they’re back with another deeply personal, refreshingly unpretentious collection of more than 150 new recipes, some taken directly from the menus of Fred and Dave’s acclaimed Montreal restaurants, others from summers spent on Laurentian lakes and Sunday dinners at home. Think Watercress Soup with Trout Quenelles, Artichokes Bravas, and seasonal variations on Pot-au-Feu—alongside Smoked Meat Croquettes, a Tater Tot Galette, and Squash Sticky Buns. Also included are instructions for making your own soap and cough drops, not to mention an epic 16-page fold-out gatefold with recipes and guidance for stocking a cellar with apocalyptic essentials (Canned Bread, Pickled Pork Butt, and Smoked Apple Cider Vinegar) for throwing the most sought-after in-bunker dinner party Filled with recipes, reflections, and ramblings, in this book you’ll find chapters devoted to the Québécois tradition of celebrating Christmas in July, the magic of public television, and Fred and Dave’s unique take on barbecue (Burnt-End Bourguignon, Cassoulet Rapide), as well as ruminations on natural wine and gluten-free cooking, and advice on how children should behave at dinner. Whether you’re holing up for a zombie holocaust or just cooking at home, Joe Beef is a book about doing it yourself, about making it on your own, and about living—or at least surviving—in style.

How many times have you come across a gluten-free recipe claiming to be "just as good as the normal version!," only to find that the author must have had some skewed memories on what the "normal" version tasted, looked, and/or felt like? How many times have you felt the need to settle for food with weird after-taste, gummy consistency, or cardboard-like texture, convinced that this is your new lot in life? Most gluten-free recipes are developed by taking a "normal" recipe, and swapping in a simulated "all purpose" gluten-free flour... whether store bought, or a homemade version. "Beyond Flour" takes a bit of a different approach: developing the recipe from scratch. Rather than just swapping out the flour for an "all purpose" mix, Marie Porter uses various alternative flours as individual ingredients, and does NOT make use of any kind of all-purpose flour mix. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal ... not just a "reasonable facsimile." Think about it: - Fresh pasta! Yes, you can have ravioli again - Gyoza too! - Homemade "Chinese takeout," BETTER than the real thing! - Deep dish pizza that's crispy outside & tender inside... like pizza is SUPPOSED to be! - Chewy, delicious cookies that *everyone* will want to eat! - Never having to present a dish with an apology for it being Gluten-Free. - Indulging some of your deepest, darkest guilty pleasure cravings... safely and joyously! Make no mistake - this is NOT a healthy cookbook. You will find yourself gorging on foods that you thought would never cross your lips again. You'll probably gain some weight, and you'll definitely need to learn how to defend your gluten-free food from invasion by your non-GF friends and family. (Well, or make enough for everyone!)