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Toque! Creators of a New Quebec Gastronomy

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by Normand Laprise
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The enthusiastic response to this dramatic book is further proof, if any were needed, that the Montreal restaurant scene is home to a number of strongly talented chefs.

Laprise’s ambitiously elegant fare draws strongly on local foods, but his creative treatment and presentation reveal a very international awareness of the work of other leading chefs.

This is well demonstrated by his daikon rolls with confit salmon; pressed foie gras with brandied endives and grapefruit confit; princess scallops with apples, radishes, and barley grass. Extraordinary photography underscores the beauty of this cooking.

Hardcover. Color photographs throughout.

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