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My Canada Includes Foie Gras: A Culinary Life Hardcover – Oct 9 2012

3.1 out of 5 stars 3 customer reviews

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Product details

  • Hardcover: 240 pages
  • Publisher: Viking; 1st Edition edition (Oct. 9 2012)
  • Language: English
  • ISBN-10: 067006582X
  • ISBN-13: 978-0670065820
  • Product Dimensions: 16 x 2.3 x 23.6 cm
  • Shipping Weight: 454 g
  • Average Customer Review: 3.1 out of 5 stars 3 customer reviews
  • Amazon Bestsellers Rank: #465,243 in Books (See Top 100 in Books)
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Review

My Canada Includes Foie Gras is a great addition to the Canadian gourmand library. Richler takes us on a passionate gastronomic journey across the country.” - Daniel Boulud, Restaurant Daniel, NYC

“Jacob Richler’s food-centric tales relate in rich detail a life full of adventure and belly-bloating joy. Through his patriotic curiosity and thoughtful research, we learn the intricacies of Canada’s flavourful but often overlooked culinary history. As a smoked meat deprived ex-pat, My Canada Includes Foie Gras made me long for the smells, sounds and tastes of my homeland.” - Gail Simmons, bestselling author of Talking with My Mouth Full

“Witnessed in Canada’s most accomplished kitchens—including Richler’s own—this is the gourmets’ gospel, last testament of the golden age of eating. Read it when you’re very, very hungry.” - James Chatto, award-winning food writer and restaurant critic

“A wonderful and highly personal account of what’s good to eat in Canada, where to find it and how to cook it. His tales of the gastronomic habits and eccentricities of the Richler family are fascinating. Richler knows and has worked with the top chefs in the country. He is highly knowledgeable, acutely discriminating, loves controversy and takes no prisoners. A must-read for all who care about what goes into their stomach.” - Sondra Gotlieb, journalist and award-winning novelist

About the Author

JACOB RICHLER writes regularly on food and other topics for Maclean’s and several other publications. He has won two National Magazine Awards. Richler is well-known for his food writing and for his books with Chef Susur Lee (Susur: A Culinary Life) and Mark McEwan (Great Food at Home and Mark McEwan’s Fabbrica).


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December 31, 2012
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January 17, 2014
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