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Kate Receives Cookbook Dedicated to Canadian Cuisine from Local Chef Jamie Zettle(July 01, 2011)
Toronto, Ontario (PRWEB) July 01, 2011
Catherine, Duchess of Cambridge, will have numerous opportunities to savour the very best of Canadian cuisine throughout the Royal Tour of Canada from June 30 to July 8, 2011. Local Canadian chef Jamie Zettle is helping her navigate the gastronomical landscape.
In preparation for her visit, the Duchess of Cambridge received a copy of Feeding your guy Life and Love in the Kitchen by Canadian chef Jamie Zettle as a primer on uniquely Canadian cuisine. Along with advice and guidance from the chef, this cookbook also explained for Kate the wonderful peculiarities of Canadian cuisine, how to prepare local specialties and what to expect on her first visit to Canada. For good measure, the cookbook offers gentle advice for successful relationships and marriages.
Released by the Canadian publishing house Millstone Press and supported by its own website at http://www.feedingyourguy.com, Feeding your guy Life and Love in the Kitchen cookbook is blend of delicious recipes, heartfelt observations on food, dating and marriage and humorous admissions of the pitfalls, laughs and tears of relationships and marriage.
Throughout their tour of Canada, William and Kate will sample a wide variety of local Canadian specialties at each stop on their itinerary. On Canada Day in Ottawa, the question on everyones mind will be whether Kate will try a beaver tail? Beaver tails are in fact Canadian donuts shaped in the form of a beaver tail, served warm with icing sugar and cinnamon, very popular in Ontario especially during the winter months and served at the Rideau Canal, the longest skating rink in the world.
The Byward Market in Ottawa will also offer Ontario heritage cuisine, featuring butter tarts lining bakery shelves, wines from the Niagara region and locally grown MacIntosh apples and strawberries. In the province of Quebec, in Montreal and in Quebec City, Montreal smoked meat sandwiches, artisan cheeses, sugar pie, tourtière and a fortified wine called Cariboo enjoyed during Winter Carnival are local favourites.
During Catherines visit to the Anne of Green Gables historic site in Prince Edward Island, sea scallops, fresh Atlantic salmon and East coast lobster pot are certainly local standbys. Finally, during their stops in the North West Territories and Alberta seal, caribou, bison and prairie fed beef and the freshest Canadian summer fruits and vegetables will grace their plates.
Being a land of multiculturalism, given the opportunity, William and Kate could satisfy almost any craving for ethnic cuisine. In Toronto, Ontario alone, half of the population was born outside of Canada. Toronto's rich multi-cultural diversity is expressed by the more than 200 distinct ethnic origins and the corresponding wide variety of cuisines are available to the adventurous.
The cuisine of Toronto reflects Toronto's size and multicultural diversity. Different ethnic neighbourhoods throughout the city focus on specific cuisines, such as authentic Chinese and Vietnamese found in the city's six Chinatowns, Greek on the Danforth, Italian cuisine in Little Italy and Corso, Italia, Indian in Little India.. Numerous other world cuisines are available throughout the city, including Hungarian, Korean, Japanese and Carribbean.. Toronto's large Jewish population has also ensured a variety of Jewish restaurants and delis, with varying adherence to kosher rules.
Perhaps one of the most iconic and distinct Toronto offerings, although one that is not fairly well known, is the peameal bacon sandwich, normally served on a Kaiser roll. The most famous offerings of the sandwich are found at Paddington's Pump, Sausage King and Carousel Bakery, all coincidentally enough located in the St Lawrence Market.
When asked to comment the author said I am very pleased that my new cookbook, Feeding your guy, has reached the hands and kitchen of Catherine, Duchess of Cambridge. I hope they enjoy the very best of Canadian cuisine and am pleased to assist in explaining its specialties and peculiarities.
Read the full story at http://www.prweb.com/releases/2011/7/prweb8611666.htm.
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