Gold Medal Canadian Cuisine: A Collection of Recipes Created for You by World Culinary Olympic Gold Medalists in Company with Canada's Premier Chefs

Dean Tudor is a journalism professor at the Ryerson Polytechnical
Institute and founding editor of the CBRA.

This short book is meant for both the experienced amateur and the inveterate recipe collector. There are only 36 food preparations here, plus some sauces and a glossary, but what there is appears to be of high quality. Each recipe comes with a color photograph for the presentation, but with a minimum of instruction. Twelve chefs, all working in Alberta, made the contributions. From Calgary’s Westin Hotel comes “chicken with gulf prawns.” From Edmonton’s Walden’s Restaurant comes “Peace River whitefish.” The other recipes and wine suggestions come from Alberta’s Restaurant at Expo ‘86, Chateau Lake Louise, Banff Springs Hotel, Le Beaujolais in Banff Jasper Park Lodge, and so forth.