Canada 2017 cookbooks

These    exclusive projects are part of Canada’s 150th anniversary celebrations

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The Best Christmas Gift Idea 2017

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Canada’s Culinary Heritage
Skilfully illustrated recipes and some personal secrets from Canadian personalities.
Alex Harvey
This recipe is my girlfriend’s idea.
Alex Trebek
This recipe comes from my French Canadian mother Lucille.
Bruny Surin
This recipe is from my native country, Haiti.
Bryan Baeumler
This is my gracious wife’s recipe.
Colm Feore
It’s simple, I made it up to bring together a lot of stuff that my wife, Donna, likes to eat. You can serve it with any protein that suits your taste.
Daniel Lanois
This is the meal I like to cook when I have friends coming over to my Los Angeles home. The atmosphere is convivial and everyone can help themselves directly from the stove.I ...
Geneviève Borne
This recipe is a combination of dishes I ate while in India and Southeast Asia. When I prepare it, it takes me right back to the ambiance of my travels!
Jean-Philippe Wauthier
This is my grandmother Thérèse’s recipe.She used to make the very best white cakes in the world!
k.d. lang
Before I became vegetarian, gluten free, fair trade and organic… (eye roll), as a kid I ate something that I later began to refer to as Canadian S'mores. They are a fond ...
Lisa LaFlamme
This recipe has been my favourite since I was a little kid. I believe, back in the 1960's, E.D. Smith used to put the recipe on the side of the can and it is a sure-fire ...
Lynn Crawford
The recipe was developed as a way to utilize the incredible honey Chef Lora Kirk’s bees have produced. This recipe is a perfect for summer time cooking as it is easy to ...
Manjit Minhas
This recipe is by my mother, Rani.
Marianne St-Gelais
This is a family recipe created on the shores of Lac-Saint-Jean. I often prepare it with trout freshly caught by my father, who returns from fishing while the whole family is ...
Martin Picard
This is my father Gilbert's recipe. He used to call it ‘his macaroni’ but he always used fusilli pasta. He would tell everyone about his macaroni, letting them believe he ...
Marina Orsini
This is my aunt Marguerite’s easy recipe! Marguerite was my mother’s youngest sister and a wonderful cook. I wanted to pay tribute to her. One day, I phoned her because I ...
Mike Holmes
My family makes fun of me because they think I can’t cook, but honestly this is the best meatloaf ever. I used to make this with my kids when they were little but it’s ...
Paul Martin
This recipe is part of our family’s heritage. It is prepared and served mostly during the Christmas and New Year festivities.
Penny Oleksiak
One of my creations!
Roméo Dallaire
This dish reminds me of army cadet summer camps in Farnham. It was the only tasty meal and the only meal served generously.
Terri Clark
This is my secret (but not so secret anymore) family turkey stuffing recipe. It is always the biggest hit at holiday dinners and reminds me of my mom every time I make it.
Wayne Gretzky
This recipe was passed down to my family by my grandmother. It is of Ukranian origin. It’s on the menu at my Toronto restaurant.
Véronic DiCaire
Ms. Murphy is my grandmother, Yvette. Every summer, she prepared this stew with vegetables from her garden. We loved eating it with a slice of house bread and a few splashes ...
Oliver Jones
We call this Chicken in a Hurry because it’s very easy and absolutely delicious. It was created out of necessity-a meal needed to be made and time was short! It’s very ...
Darrin Rose
I went to Morocco a few years ago and had tagine chicken every night. I also saw a wingless owl fight a snake. Interesting place.
David Walmsley
This recipe comes from my mother, who knows what winter needs are.
George Canyon
This recipe was passed to me by my wife Jennifer a few years ago and it’s such an AMAZING steak that I have to share. She was given this recipe by longtime family friends.
Arthur B. McDonald
I love blueberries from Nova Scotia or Sudbury, two of my favourite places. The recipe is from my wife, Janet.
Carey Price
This bannock recipe is the one I use at home. When we were hunting and camping in the Itcha Ilgachuz mountain range, I substituted water for the milk and eggs. This recipe ...
Lise Watier
While I was living in Mexico in the early 1970s, I had the opportunity to immerse myself in the culinary culture of this beautiful country. The Mexican shrimp dish has been ...
Louis‐François Marcotte
I used to cook this recipe in my first restaurant in Verdun, Quebec (Simple Chic). It was very popular. It was inspired by the veal chuck roast my mother used to cook for us, ...
Recipes from more than 100 countries, friends of Canada. A culturally flavourful delight for the eyes and the palate.
Kabuli Palau (also known as Qabili Palau) is Afghanistan’s national dish. Traditionally, an Afghan woman’s marriage prospects hinge on her ability to prepare good Palau; ...
ANZAC is an acronym for Australia and New Zealand Army Corps. Any food Australians at home sent to those serving abroad during World War I had to be carried in the ships of ...
Kaiserschmarrn is one of Austria’s most famous and popular traditional desserts. Since it’s so fast and easy to make, recipes are passed on from generation to generation, ...
This well-loved Bahamian dessert is used for special occasions like Easter Sunday, Mother’s Day and Christmas. The Bahamian recipe of Guava Duff combines the guava fruit, a ...
The preparation of the “Flemish Rabbit” commonly called “Rabbit with Prunes and Beer” goes back to the Middle Ages, when sweet and sour combinations were very ...
The recipe for the Adela cake goes back to my ancestors, who came to Chile from Italy 185 years ago. It was transferred from generation to generation but it was my mother, ...
Risalamande is a traditional, delicious and creamy Danish dessert served in most families’ homes on Christmas Eve. It was created in Denmark in the later part of the 19th ...
The Fanesca is a traditional Ecuadorian dish made in memory of the biblical story of the Last Supper. The dozen grains in the recipe represent the twelve apostles. The cod, on...
Fattah is very popular in the Middle East, but it differs from one country to another. It is very common in the Egyptian kitchen, particularly during the Eidul-Adha Festival. ...
Although most people in Georgia would not understand why someone would not eat pork for ethical reasons, religious people, on the other hand, eat an essentially plant-based ...
In different parts of the world, German cheesecake is known by other names. The Austrians call it Topfenkuchen and the Swiss know it as Quarktorte and Quarkkuchen. Lovers of ...
Perfect with end-of-season tomatoes, this super healthy treat is best enjoyed with a dry white Greek wine from Santorini Island such as Assyrtiko, or a sweet Moschato from ...
In older days, people would cook the mince-filled triangles over campfires and eat them as snacks during travel. Nevertheless, from its humble beginnings, samosa has come a ...
This dish is served for festive occasions, especially on the IdulFitri Day (Eid Mubarak). The origin of Opor Ayam is from Central Java. There are many recipes for Opor Ayam, ...
Hamin is an Israeli slow-cooking stew, originally a Jewish dish, which became popular due to the desire to eat a hot meal on the Sabbath. Due to the restrictions on cooking, ...
Ackee is a very delicious fruit when prepared with seasoning and salt fish and is considered one of Jamaica’s greatest delicacies. Although the ackee is not indigenous to ...
The ‘Zubaidi fish recipe’ has been an integral part of Gulf history and the Kuwaiti cuisine for a long time. It produces very tender meat and tastes great. Although it is ...
This recipe finds its echo in the mountains of Syria and Lebanon. In the Middle Ages, tabbouleh was a common dish of people’s diets. Today, it is one of the most popular ...
In order to honour Don Agustín de Iturbide, who became emperor shortly after independence, the nuns decided that the dish should bear these same three colours. As such, ...
Moldova’s fertile soil favours the growth of delicious fruits, nuts and vegetables which bring unique flavour to its cuisine. As Greek and Turkish traditions had strong ...
“The word ‘pastilla’ is a Spanish word derived from the term ‘pasta’ (pastry or dough). The recipe was brought to Morocco by Moorish refugees in 1492, where it is ...
Masala relationship with chai began between 5,000 to 9,000 years ago in an ancient royal court in India or Thailand. From very early on, Masala’s version of chai has been ...
New Zealand
The Afghan biscuit is a favourite of New Zealanders. Its origin is not known, however, according to one amusing legend, a young Afghan man passing through New-Zealand made ...
May 17th has been Norway’s Constitution day since 1814. On this day, on any table in Norway, you can always find a bløtkake. It is a layer cake made of delicious berries ...
Burfi is a traditional sweet delicacy consumed by people all over the Indian subcontinent. The name is Persian and means snow or ice due to its milky white colour. Made of ...
South Korea
I love my mom’s Kimchi. We make it together with my older sister and my aunt every year at the end of November. I have many sweet memories about ‘gimjang’.
This is a typical family Christmas recipe. A few days before the Holidays began, the women would gather to prepare the hens. It was the preamble to Christmas, when the house ...
Fika is Swedish for a coffee break that’s more about socializing than drinking coffee. Something sweet is always welcome and cinnamon buns are a classic at Swedish Fika. The...
Fondue originated in 18th century Switzerland as a way for farm families to stretch out their food supplies during the long winter months. With some leftover cheese, stale ...
Couscous is of Berber origin. Culinary historian, Lucie Bolens, describes primitive pots of couscous found in tombs dating back to the reign of the Berber king Massinissa ...
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Canada’s Culinary Heritage

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Canada’s Culinary Heritage

Canada’s Culinary Heritage is a collective of Canadian personalities sharing their favourite recipe and some personal secrets. This culinary repertoire filled with beautiful photos is undeniably the cookbook to acquire in celebration of Canada’s 150th anniversary.

39,95 $


100 diplomats from all over the world, share their favorite recipes in this beautiful hard cover collection cookbook. Each of the recipes is cooked with special care in order to create all of the beautiful culinary photos. The sale of this 225 pages book will benefit to Hire Immigrant Ottawa. 

39,95 $


By purchasing this wonderfully illustrated book, you are also supporting the mission of Breakfast Club of Canada

By purchasing this great cookbook, you will help support the organization Hire Immigrants Ottawa.



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