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WInner of the Best Cookbook of the Year at the 2014 Gourmand World Cookbook Awards and winner of the 2013 James Beard Foundation Award for Cooking from a Professional Point of View category, this book, first and foremost, is an ode to all the artisans who have contributed on a daily basis to making Toqué! the best restaurant in Quebec for the past 20 years. It’s a culinary discovery and a wonderful intimate encounter with one of Canada’s most respected and famous chefs along with sous-chef Charles-Antoine Crête, trained by Laprise and Ferran Adria of El Bulli. And it’s a mix of explosive freshness thanks to a selected group of food producers and zealots. The book gives Laprise the chance to explain his philosophy and desire to change our notions of food and cooking. It gives insight into his career, childhood, education, mentors, sources of inspiration and all the people who have made his career quite an adventure that took Toqué! to the top and opened doors to the Relais & Châteaux family.
Readers will be taken on a journey from the chef’s kitchen to rivers, forests and the open sea to discover the worlds of sea urchin fishermen, woodsmen, gardeners and cattle breeders. The book includes signature recipes from his restaurant as well as simpler dishes that will appeal to everyone – from how to recycle 100% of a tomato, how to make a backwards BLT, to how to prepare the finest and most delicate scallop. A glossary and various indexes complete the book.
Moving photography by artist Dominique Malaterre unveils the beauty of this fascinating universe. True to Normand Laprise’s approach, this unique book combines aesthetic finesse with practical knowledge.
From the back cover:
We wanted to share the know-how of the artisans that support Toqué!: the gatherers, gardeners, fishermen, farmers and ranchers who, every day, supply us with the precious materials which we prepare with heart and creativity. We invite you into our kitchen, into the daily workings of our team as we strive to shape a Quebecois gastronomic identity. From basic techniques to playful preparations, and from our simpler recipes to our more complex ones, we hope you’ll find pleasure in preparing these modern reinventions of our culinary heritage.
464 pages. Hardcover. In English.
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