5 Canadian Cookbooks That Offer a Unique Sense of Place

"Montreal chef Martin Picard’s self-styled "temple of excess" in Mirabel positions maple syrup as the star: every spring, when the sugar maple sap is running, Quebecers flock to the sugar shack to indulge in baked ham, oreilles de crisse (crispy pork fat), and sugar pie, all described as being "drowned in liquid gold." Picard’s self-published sugar-shack cookbook, which won the Cookbook of the Year at the Gourmand Awards in Paris in 2013, mixes rustic country fare with refined dishes that celebrate Quebec’s rich food traditions; although often elaborate, the recipes are presented as a true representation of Québécois cuisine in all its indulgent nature. Note: the cookbook can be hard to find, but used copies are worth tracking down on Amazon and other sites." - Jonathan Cheung