Come on Canada, it’s time to take the culinary world by storm!

* The new and improved version of the Nanaimo Bar

Canadian cuisine considered the best in the world? According to the Gourmand Cookbook Awards that presented Canadian Chef Suman Roy a 2010 award for his book From Pemmican to Poutine: A Journey Through Canada’s Culinary History it sure is. (Ok, Roy who was a chef at the 2010 Vancouver Winter Olympics was actually awarded the best culinary history book award but why split hairs).

The book combines the history of Canadian cuisine with recipes bearing great significance to the various immigration waves our country has experienced. Chef Roy’s take on Canadian food emphasizes unique ingredients that are indigenous to our country like fiddle heads and saskatoon berries, the historical and geographically specific regional fare with recipes such as rappie pie, nanaimo bars, cabanes a sucre, beaver tails (a desert and not the actual animals tail), bannock pie, gagoonz (little porcupines) and least we forget ever delicious poutine.

Chef Roy has been invited to the Paris International Cookbook fair in March where he will present to prestigious culinary guests from over 100 countries the delicacies from our fair land. I can already hear the global uproar when he prepares dishes such as baked seal, Canadian Goose, moose and the title dish pemmican (which is a mixture game jerkey and fat, mmmm delicious).

I’ve just placed my order for this amazing feat and plan to use it like a bible when driving across Canada this summer tasting all the wares this country has to offer, and so should you!