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"My grandmother taught me, a long time ago, that our cooking is part of our folklore, and it must therefore be varied. It bears testimony to our past, to our mothers' ingenuity, and to the spirit of our own flesh and blood" (p. 1).
"I am convinced that good cooking is an art, as well as a form of intense pleasure. This is why, in this book, I tried to infuse Canadian cuisine with the subtleties of this art and pleasure" (p. 9).
In 1956, Jehane Benoit and her husband, Bernard, moved to a Quebec farm, Noirmouton, where she continued her cooking career and he raised sheep -- an experience that, no doubt, contributed to her love of cooking lamb. In addition to continuing with all her other activities, Madame Benoit operated a shop where fresh lamb, homemade tourtières, pork and beans, cookies and muffins were sold.