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"As a young girl growing up on the Arctic Coast, I did not fully appreciate the abundance and variety of wild foods that were available to us. I always took it for granted that the seasons provided wild greens and berries, ducks and geese, muskrats and caribou" (p. iii).
In two volumes of essays and recipes, Bizier gives a short descriptive biography of 16 of Quebec's most famous female chefs, along with a representative sample of their favourite recipes.
A short history of Calgary and recipes from its modern-day chefs make this attractive book an unusual contribution.
"Newfoundland has devised more ways for cooking cod than probably any other place in the world" (p. i).