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Canada’s Culinary Heritage- A Unique Cookbook by 100 Great Canadians
How do pierogies by Wayne Gretzky‘s grandma, Canadian s’mores by k.d. Lang, Or Romeo Dallaire‘s shepherd’s pie sound?Canada’s Culinary Heritage Cookbook
These and 97 other recipes are found in Canada’s Culinary Heritage, a special cookbook written not by chefs (okay, there’s Susur Lee), but a cross-section of 100 great Canadians. What could be more appropriate than celebrating Canada’s 150th birthday by cooking like Daniel Lanois, Alex Trebek, Mary Walsh, Serena Ryder or Scotty Bowman?
publisher Sylvain Perron
Canada’s Culinary Heritage Cookbook
Publisher and editor Sylvain Perron has just launched this book, published by Klorofil Editions ($39.95 hardcover) of Chicoutimi, QC, with proceeds benefitting the Breakfast Club of Canada to feed hungry children. Fashion Ecstasy spoke to him at the Northern Maverick Brewing Co. in downtown Toronto:
FE: “What’s the idea behind this book?”
SP: “We make collective cookbooks and Canada’s 150th anniversary was an excellent opportunity. Music, photography, and food bring people together, no matter their language, colour or whatever. It was a good idea to bring Canada’s celebrities into a cookbook, and publish it in both French and English.”
FE: “How did you gather all these recipes from 100 celebs?”
SP: “I invited them from a list of 200. The first 100 who responded I took their best recipe. We have athletes, singers, comedians, everyone from Clara Hughes to Mike Weir.”
FE: “Did any recipe stick out for you?”
SP: “I have a sweet tooth, so Martine Mai, a singer from Quebec, offered a recipe for Queen Elizabeth Cake. This cake was made back in 1967 when the Queen arrived in Quebec, and the chef at Le Chateau Frontenac made it in her honour. A fantastic recipe made with dates, brown sugar, and unsweetened shredded coconut.”
FE: “What is Canada’s national food, like sushi to Japan?”
SP: “If you look out west, it’s meat; the Maritimes, it’s more seafood. In Quebec and Ontario, it’s neither. Canada has a wide variety which is fantastic.”
FE: “What is your go-to comfort food?”
SP:“ Salmon, dry, like on a bagel.”
FE: “Very Montreal.”
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