Appetite for Books' Jonathan Cheung shares the cookbooks that are a hit in his Montreal store
Jonathan Cheung is chef and owner of Appetite for Books in Montreal. The store has been around for about 14 years and features a wide selection of cookbooks and food-related literature, in addition to offering cooking classes.
Cheung spoke with The Next Chapter about the cookbooks that are popular at the store.
Alpine Cooking by Meredith Erickson
"Meredith, who's actually from Montreal, spent over six years writing and researching this book. The book covers four countries: France, Italy, Switzerland and Austria.
"Obviously, the food is very different in each country. This book is half travel guide and half recipes. There are so many great tips on where to go, where to eat, what to eat and what wines to drink.
"Looking through this book, you'll want to cook everything in here. Nothing is overly difficult. It's a beautiful read with some really great pictures."
"Shane M. Chartrand is a chef from Alberta. This book features progressive Indigenous cuisine and this an important book in Canada right now. There are over 630 First Nation communities in Canada and they speak about 50 different languages.
"There's a deep history and tradition of food and ingredients. He set out to discover the history and learn about his culture and the different cultures within Indigenous communities and his food really reflects that.
"But it's not just Indigenous cuisine. It's almost like a fusion of the things that he loves, including a lot of European and Asian ingredients and techniques. The recipes in the book are all very doable, delicious, colourful and interesting. I highly recommend this book."
Living High Off the Hog by Michael Olson
"Michael is an amazing chef. He just wrote this book to help you navigate your pork cookery. He wants everyone to cook well at home and he wants to make it fun and delicious.
Throughout this book there's a lot going on — there's everything from barbecue flavours, Asian flavours, Latin flavours and so on. He covers the whole gamut of pork cookery."
Jonathan Cheung's comments have been edited for length and clarity.