Chimo!
1977
Weiss, Steve
Canadian food was judged the best cuisine in North America at the culinary olympics in Frankfurt, Germany. Using native foodstuffs such as Arctic char, British Columbia lamb, Alberta beef and Brome duckling, the Canadians put out a series of superb hot dishes. Although there are a great many similarities between American and Canadian eating habits, two factors set the two apart: (1) the staggering amount of virgin territory in Canada yields a plentiful supply of wild game, berries, rice and mushrooms, and (2) Montreal, the second largest French city in the world, has attracted a veritable army of skilled culinary personnel. A Canadian menu, recipes, and photographs are included.
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Эту запись предоставил National Agricultural Library