What inspired you to write your book?
Canadian food is so often discounted as a cuisine, but it is distinct and has a rich heritage. My co-author (Chef Suman Roy) and I felt it was important to bring Canadian food to greater recognition.
About your Book:
Canadian cuisine is distinctive. From Pemmican to Poutine: A Culinary Journey through Canada’s History from Coast to Coast represents the unique and diverse food culture and history of Canadian cuisine. Through recipes, history, and stories, this book will shine a much-needed spotlight on the deliciousness of Canadian cuisine and brings it to the forefront for food lovers around the world.
Cuisine Style or Food Genre
Candian food history
Sample Recipe or Food Advice
Blueberry grunt is thought to have come about when British settlers tried to adapt their favourite puddings to the local produce and primitive cooking utensils that were available to them in the new world. In Nova Scotia, blueberries were found to be one of the most abundant indigenous crops on the penninsula and so it was a natural choice for this juicy berry dish. Blueberries are even today one of Nova Scotia’s top fruit crops.
The name “grunt” comes from the sound the berries make while they are being cooked down. This dish became so well liked that it was often used as a breakfast, or even a main dish; it was not until the nineteenth century that it became primarily served as a dessert. It makes an excellent breakfast, especially on a Sunday or for brunch. As a dessert, it tastes great served warm with heavy cream or a scoop of vanilla ice cream.
* 4 cups blueberries (fresh or frozen)
* ½ tsp ground nutmeg
* ½ tsp ground cinnamon
* ½ cup sugar
* 1 tbsp lemon juice
* ½ cup water
* 2 cups all-purpose flour
* 4 tsp baking powder
* ½ tsp salt
* 1 Tbsp sugar
* 2 Tbsp butter
* ½ cup 2% milk
In a large saucepan combine blueberries, nutmeg, cinnamon, sugar, lemon juice, and water and boil gently until well blended and cooked down.
In a mixing bowl, sift together flour, baking powder, salt, and sugar. Cut in butter and add enough milk to make a soft biscuit dough.
Drop by spoonfuls into the hot berry sauce.
Cover tightly with a lid and simmer for 15 minutes. The dumplings should be puffed and cooked through.
Transfer cooked dumplings to serving dish. Ladle sauce over top and serve with whipped cream or ice cream, if desired.
What formats are your books in
How do you see writing a food/cookbook as different from writing other genres of books?
This book is very structured – divided up by regions with subsections within each region – which I found helpful when I was researching and organizing the information. I liked that method so much that I’m using a similar method to organize my next history book, which I’m currently working on.
What advice would you give to someone that is thinking about or currently working on a food book or cookbook
Be organized. I wish I’d known about writing studio software like Scrivener when I was working on this book; it would have made my life so much easier. A Microsoft Word is not your only option, find software that is uniquely set up to help you put a book together and it will pay for itself many times over in your time and your sanity.
How did you decide how to publish your book and where is it published through:
Since my co-writer had contacts in the publishing industry, I let him take the reins on this. We ended up publishing through The Key Publishing House.
I was born in Toronto but grew up in a small town in Nova Scotia, until I returned to Toronto for university. I’ve always loved writing and received an Hon. BA in English Literature at University of Toronto. If you had told the teenaged me that I would someday be an author of non-fiction, I wouldn’t have believed you, but I’ve come to really love writing books about history, particularly the history of everyday things. My next book will be about textile history.