True North

True North

Canadian Cooking From Coast to Coast

Book - 2015
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A captivating look at modern Canadian cuisine--from coast to coast to coast--with one of Canada's superstar chefs

With a foreword by Jamie Oliver

Derek Dammann is one of Canada's 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 Dammann's 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 "melting pot" 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 country's 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.

Publisher: Toronto :, HarperCollins Publishers,, [2015]
Copyright Date: ©2015
ISBN: 9781443431736
Characteristics: xv, 269 pages : illustrations (chiefly colour) ; 29 cm
Additional Contributors: Johns, Chris
Khan, Farah


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May 16, 2016

It's a beautiful book and truly does celebrate Canada and all her different types of cuisine. It's not an accessible book for many home cooks, but enjoyable to read nonetheless. The steps and ingredients for many of the recipes are many.

debwalker Nov 05, 2015

The Canadian James Beard? Rave review by Chris Nuttall Smith in the Globe & Mail: "one of the most exciting and original coast-to-coast Canadian cookbooks published since Canada’s centennial some 50 years ago, when a wave of them – remember Pierre and Janet Berton’s The Centennial Food Guide? – was last released."

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