Awards : James Beard Award: Best Cookbook From A Professionnal Point Of View 2013 - MacLean's: Chef Of The Year 2012 - Gourmand World Cookbook Awards: Best Cookbook Of The Year 2014
This is the first book on and by famous Québec chef Normand Laprise of restaurant Toqué! in Montreal and his team of more than 20 cuisiniers. 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 Adria of el Bulli.
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 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 as well as publisher les éditions du passage’s own personality, this unique book combines aesthetic finesse with practical knowledge.
In 1993, chef Normand Laprise opens with his associate Christine Lamarche restaurant Toqué! on trendy Saint-Denis street in Montreal. Immediately the restaurant becomes a reference of excellence and redefines the standards of Québec’s gastronomy by offering a cuisine that is modern and inventive. Toqué! becomes one of the most reputable and famous restaurants in North America. His divine obsession for local products of utmost freshness is now a standard practice for reputable establishments across Québec and Canada. He has since accumulated many awards and accolades including the CAA/AAA 5 Diamond Award, Grand Chef Relais & Châteaux and Québec’s Chevalier de l’Ordre National.
- Cookbook, photography
FORMAT 21 x 28 cm
LANGUAGE French, English
Since its foundation in 1999, Editions du passage has endeavoured to offer a space for meaningful encounters.
Encounters among artists, painters, sculptors, photographers, authors, illustrators... talents to discover and rediscover; encounters between the arts and sciences, literature and history, the known and the yet to be discovered, the anecdotal and the essential; encounters arising from events, chance, coincidence, shared interests, desires and passions; encounters that nourish a clear objective: to give birth to the beauty, meaning and reflective nature of our publications.
To achieve this, Editions du passage has given precedence to high standards and quality - both literary and iconographic.
Each of their books is the result of deep contemplation, the fruit of a long process of gestation..
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