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Book by Roy Suman Ali Brooke
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Reseña del editor:
A guide to Canadian cuisine covers each area of the country, providing recipes using such items as seafood, game, cheese, maple, bison, mushrooms, venison, and wines.
Biografía del autor:
Chef Suman Roy has more than a decade of experience as a culinary chef. He has worked and apprenticed in Michelin Star restaurants in many countries around the world. He has also traveled in Canada form coast to coast, gaining an appreciation for local flavors and ingredients found everywhere from humble to elegant kitchen tables. He is currently the executive chef for Sodexo Canada and catered at the Vancouver 2010 Olympic Village.
Brooke Ali holds an Honours Bachelor of Arts degree in English literature from the University of Toronto. She has a keen interest in domestic history, particularly cooking and handicrafts, and how the legacy of domestic practices affects our lives and current culture. Ali has published articles and poetry in the University of Toronto New College Window newspaper and on several online article sites. This is her first book.
Brooke Ali holds an Honours Bachelor of Arts degree in English literature from the University of Toronto. She has a keen interest in domestic history, particularly cooking and handicrafts, and how the legacy of domestic practices affects our lives and current culture. Ali has published articles and poetry in the University of Toronto New College Window newspaper and on several online article sites. This is her first book.
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- VerlagThe Key Publishing House Inc
- Erscheinungsdatum2010
- ISBN 10 1926780000
- ISBN 13 9781926780009
- EinbandTapa dura
- Anzahl der Seiten228
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