WorldClass Canadian Cuisine: The Best of Canadian Cooking From Canada's Olympic Chefs edited by Julia Aitken 1988

Condition: Like New

WorldClass Canadian Cuisine contains 112 distinctively Canadian recipes offered by Canada's national culinary team who competed at the 17th International Culinary competition in Frankfurt, Germany 1988.  The team took the gold medal and were crowned World Champions. 

The recipes are as diverse as the regions of Canada featuring game (rabbit, pheasant, buffalo, wild boar, caribou, grouse, quail, duck, pigeon and goose).  Recipes for seafood (scallops, crab, oysters, prawns, and lobster), and fish (trout, pike, arctic char and halibut) are also included.  Dessert selections range from regional traditions to extravagant chocolate confections.  This book is beautifully photographed and would be a welcome addition to a collector's library. 

Cooking with Great Canadian Chefs