Vol. 14 — Maple, Wheat and Long Winters
Canada
From Montréal to the Prairies
Standfirst
A country of maple syrup mornings, long-simmered stews and multicultural cities that eat well from every corner of the world. Canada cooks quietly, and generously, and often with butter.
Chapter One
From sugar shacks to poutine
Spring in Québec smells of woodsmoke and boiling maple. Sugar shacks fill up with families eating pea soup, tourtière, maple-glazed ham and pancakes drenched in fresh syrup poured straight from the pan onto snow to make tire d'érable.
The rest of the year the table is quietly diverse — bagels in Montréal, dim sum in Vancouver, butter tarts on the Prairies, and poutine everywhere, always, especially at one in the morning.
In Canada, the best cooking happens with butter, maple, and a long winter to slow it all down.
Chapter Two
For the cabin and the city
Pieces made for maple mornings and long winter evenings — from the Prairie farmhouse to the corner apartment in Toronto.
Poster — Montréal
Blanket — Banff
Apron — Halifax
The Collection
The Canada Collection
Poutine, tourtière, butter tarts, bagels and maple — the quiet, generous spirit of Canada, illustrated in a single composition.
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