Book review: Made in Quebec – A Culinary Journey

Book review: Made in Quebec – A Culinary Journey

Made in Quebec – A Culinary Journey
By Julian Armstrong
Priced $39.99 – Hardback
ISBN: 9781443425315
Published by HarperCollins Canada

Made in Quebec, A Culinary Journey can be described as a cookbook and culinary travelogue in one.

Author Julian Armstrong has gathered a collection of succulent recipes from people she met during her travels throughout the province.

Chefs, farmers, foragers, purveyors, bread makers and home cooks not only share their recipes, but also tell us their stories.

For instance, Nancy Hinton, who is a forager and chef, prepares menus based on whatever she has harvested, including wildflowers, mushrooms and oysters.

We learn how ice cider was first made by French winemaker Christian Bathomeuf in 1989 and how a food breeder has developed a new variety of apples that do not turn brown once cut.

The recipes themselves are not complicated and are based on traditional Quebecois cuisine but are sometimes adapted with healthier ingredients. You will also find some traditional recipes that have been influenced by one of the many different ethnic groups in Quebec. For instance, there is a lamb recipe that uses poblano peppers.

The book is divided into 4 chapters: spring, summer, fall and winter.

What I particularly enjoyed about this book is that the recipes in each chapter only use ingredients that are in season for that particular time of year so that you only ever use fresh produce. The book is also jam-packed with outstanding photos of mouth-watering dishes and of people and places Julian encountered in order to make this book possible.

Out of all the recipes, I chose to make the non-traditional Pâté Chinois recipe in this book which calls for spaghetti squash, sweet potato and spinach in addition to the traditional ground beef. It took a little bit longer to prepare than the traditional one, but it was worth the extra effort.

Everyone in my family had seconds, including the picky one.

If you are interested in Quebec’s cuisine and culinary world and history, then you cannot pass this read.

This will undoubtedly become one of my go-to cookbooks.
This article is kindly supported by:


Livres Trois Canons
Place Naviles
3400-SS2, chemin des Quatre-Bourgeois
Québec (Québec)  G1W 2L3
Tel: (418) 204-4325
Email Livres Trois Canons
English bookstore in Quebec City

Categories: Quebec Literature

About Author

Isabelle Green

Originally from the US, Isabelle had visited Quebec a few times in her teens and fell in love with the city, the language and the culture. When she was only 18, she took what little belongings she had and decided to make her life in La Belle Province. Now, a good few years later, she is married to a Quebecer, has a BA in education and two kids. She works as a pedagogical advisor and administration manager for Les Services Emchar - language school in Quebec City. She thoroughly enjoys reading about health, wellness and nutrition. She is also an avid runner and trains daily.

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