- Paperback: 278 pages
- Publisher: Vehicule (September 2004)
- Language: English
- ISBN-10: 1550651757
- ISBN-13: 978-1550651751
- Product Dimensions: 17.4 x 10.8 x 1.8 cm
- Shipping Weight: 240 g
- Average Customer Review: 5.0 out of 5 stars See all reviews (1 customer review)
- Amazon Bestsellers Rank: #752,391 in Books (See Top 100 in Books)
|
||||||||||||||||||
|
||||||||||||||||||
|
||||||||||||||||||
Product Details |
Product Description
Review
Montrealer Barry Lazar’s contribution really caught my eye. It’s a countertop book, but at nearly 300 pages, it’s a countertopper on steroids. The key item in it is an alphabetically-arranged meditation on the food resources to be found in Montreal, usually with directions about where to obtain the best, and frequently accompanied by entertaining factoids about the item under scrutiny. It’s one of those books you get right away, and immediately wish your own city had something similar-unless you’re a Montrealer, in which case you’ll likely feel deeply grateful to have a walking encyclopaedia like Lazar around.
Lazar has packed a stunning amount into his pages. There are about 70 recipes stuffed into the 26 alphabetical entries, along with an eclectic personal list of “10 of the best” things you can find only in Montreal. At the back of the book is an annotated list of public markets and food sources-both shops and restaurants-complete with street addresses, phone numbers and directions for how to get there by public transit. The book is even properly indexed. This is a fascinating and useful book no matter where you live, because it makes you drool with anticipation, and it fills your head with ideas.
What’s so remarkable about this book is that it reveals something about Canadian cities we ought to appreciate more than we do-that they’ve become paradises for food lovers with their multicultural populations, and now hold resources that cities twice or thrice their size elsewhere in the world couldn’t match. Outside New York City and London, Toronto, Montreal and Vancouver possess the widest range of cuisine found anywhere on the planet.
Brian Fawcett (Books in Canada)
-- Books in Canada
Lazar has packed a stunning amount into his pages. There are about 70 recipes stuffed into the 26 alphabetical entries, along with an eclectic personal list of “10 of the best” things you can find only in Montreal. At the back of the book is an annotated list of public markets and food sources-both shops and restaurants-complete with street addresses, phone numbers and directions for how to get there by public transit. The book is even properly indexed. This is a fascinating and useful book no matter where you live, because it makes you drool with anticipation, and it fills your head with ideas.
What’s so remarkable about this book is that it reveals something about Canadian cities we ought to appreciate more than we do-that they’ve become paradises for food lovers with their multicultural populations, and now hold resources that cities twice or thrice their size elsewhere in the world couldn’t match. Outside New York City and London, Toronto, Montreal and Vancouver possess the widest range of cuisine found anywhere on the planet.
Brian Fawcett (Books in Canada)
-- Books in Canada
Book Description
When it comes to food, Barry Lazar is Montreal's Lewis without the Clark. Our Champlain; our Lasalle. An intrepid adventurer of all things culinary. For decades he has introduced us to the foods and cultures of the world he has found in the neighbourhoods and strip malls of Montreal. For those who mourned the long-out-of-print Guide to Ethnic Montreal that Barry did (with Tamsin Douglas) ten years ago, welcome to Barry Lazar's Taste of Montreal.
Barry Lazar shares his explorations and discoveries with us. If it is a spice, flavouring, or food we are not familiar with, he describes what it tastes like, how it is used or eaten and its origins. More importantly he tells us where to find it.
FEATURING
*More than 100 entries--1-2 pages in length--arranged alphabetically.
*Comprehensive indexes of restaurants, shops and other suppliers (with complete contact information).
Anchovies, bourekas, carob, chai, epazote, espresso, fennel, garam masala, ground cherries, kebab and taouk, lemongrass, mahlab, masa harina, masticha, nuoc mam, olive oil, papas rellenas, patties, pine nuts, salt cod, sausage subs, smoked meat hot dogs, spruce beer, sourdough bread, sushi, truffles, zatar, zeshk, and much more.
Tag this product(What's this?)Think of a tag as a keyword or label you consider is strongly related to this product.
Tags will help all customers organize and find favorite items. |
Customer Reviews
|
Share your thoughts with other customers:
|
||||||||||||||||||||||
|
Most helpful customer reviews
5.0 out of 5 stars
An invaluable addition to any food lover's library.,
By A Customer
This review is from: Barry Lazar's Taste of Montreal (Paperback)
Globe & MailStyle Section (Toronto edition) - Page L9 REQUIRED READING This compact guide to the culinary smorgasbord of Montreal is much more than a resource for residents of and visitors to Canada's second largest city. It is an invaluable addition to any food lover's library. Montreal Gazette food writer Barry Lazar has compiled a fun and informative alphabetical listing of foods from around the world, all of which can be found on the streets of his native city. Beginning with anchovies and ending with zershk (dried red barberries used in Iran), each entry explains the provenance of the food, where it can be found in the city and an enticing recipe. There are foods listed that I have never heard of and am determined to seek out in Toronto -- for instance, knafé, a large Armenian pancake made from semolina and smothered in sweet ricotta-like cheese. Or salicorne, a delicious briny plant grown in salt marshes that I've only encountered on the West Coast, where it is called samphire. Lazar writes about such Quebec classics as poutine and bagels, and about delicacies such as truffles and fines herbes, but he's no food snob. My favourite entry is on bacon bits: "Like eating Styrofoam chips made with a dash of salt and hickory smoke." But what the heck. In a burst of populist enthusiasm he includes his own recipe for a sandwich involving a bagel, peanut butter and ketchup, sprinkled with a layer of "fako bacos." He's right. "The King would have loved it."
Share your thoughts with other customers: Create your own review
Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
5.0 out of 5 stars (1 customer review) 1 of 1 people found the following review helpful
5.0 out of 5 stars
An invaluable addition to any food lover's library.,
By A Customer - Published on Amazon.com
This review is from: Barry Lazar's Taste of Montreal (Paperback)
Globe & MailStyle Section (Toronto edition) - Page L9 REQUIRED READING This compact guide to the culinary smorgasbord of Montreal is much more than a resource for residents of and visitors to Canada's second largest city. It is an invaluable addition to any food lover's library. Montreal Gazette food writer Barry Lazar has compiled a fun and informative alphabetical listing of foods from around the world, all of which can be found on the streets of his native city. Beginning with anchovies and ending with zershk (dried red barberries used in Iran), each entry explains the provenance of the food, where it can be found in the city and an enticing recipe. There are foods listed that I have never heard of and am determined to seek out in Toronto -- for instance, knafé, a large Armenian pancake made from semolina and smothered in sweet ricotta-like cheese. Or salicorne, a delicious briny plant grown in salt marshes that I've only encountered on the West Coast, where it is called samphire. Lazar writes about such Quebec classics as poutine and bagels, and about delicacies such as truffles and fines herbes, but he's no food snob. My favourite entry is on bacon bits: "Like eating Styrofoam chips made with a dash of salt and hickory smoke." But what the heck. In a burst of populist enthusiasm he includes his own recipe for a sandwich involving a bagel, peanut butter and ketchup, sprinkled with a layer of "fako bacos." He's right. "The King would have loved it." |
|
Listmania!
Look for similar items by category
- Books > Cooking, Food & Wine > Professional Cooking > Professional
- Books > Travel > Canada > Cities > Montreal
- Books > Travel > Canada > Provinces > Ontario
- Books > Travel > Canada > Provinces > Quebec
- Books > Travel > Reference & Tips > Food & Lodging > Dining
Look for similar items by subject
Feedback
Would you like to update product info or give feedback on images?
|
