Home (land) cooking

If you were pressed to define what Canadian cuisine is...would you know what to say?Toronto chef Suman Roy is used to trying to answer that question.So he wrote a cookbook on it.And it's turning a lot of heads.Recently he found out he's won the Gourmand Magazine Cookbook Award for best culinary history book in English.
His book is called "Pemmican to Poutine: A Journey Through Canada's Culinary History". It showcases uniquely Canadian recipes like vinegar pie, son-of-a-gun-in-a-sack, and more. He'll be receiving the award in Paris in March.
Chef Suman told us all about his book. Find out more at his website.