Abbinante, Frank, 76
Abella, Irving, 141
Abie’s Smoked Meat, 23, 141, 143, 144, 153–155, 157
Achatz, Grant, 178
Adrià, Ferran, 120
AGA cooker, 2–5, 8, 22–23, 62, 89
Alba-sourced truffles, 95
Alépée, Bertrand, 185
Alice B. Toklas Cookbook, The, 18
Alinea (restaurant), 178
Allan, Ted, 15
all-tasting menu, 203
almond and mascarpone cake, 181
Alsatian cuisine, xi–xii, 41, 43, 106, 109
Alto Beni, 187
American Heart Association, 6
Angus beef, 136
Apprenticeship of Duddy Kravitz, The (film), 1
arame (seaweed), 175
Araxi (restaurant), 68
Art of Charcuterie, The (Grigson), 18
Art Shoppe, The (Toronto), 141
Ashkenazi Jews, 140
Atlantic cod, 64
Atlantic salmon, 62
Au Pied de Cochon (restaurant), 44
Auberge Hatley, 174
Auberge Sainte-Antoine, 114–115
Aubergine (restaurant), 89, 109
Aubin, Alexandre, 135
Aux Anciens Canadiens (restaurant), 117
Aux Armes de France (restaurant), 108
Avalon (restaurant), 175 Axelrod, George, 16
Azienda Agricola Poggio Stenti (Pieri estate), 25, 27
Bagel Factory. See Maison du Bagel Saint-Viateur
bagels, 150
Baguazhang (martial art), 161
Bar Buca, 27
Barker, Ronnie, 14
Barney’s Version (Richler), 152
Barth Sirocco roaster (cacao beans), 186
Batali, Mario, 73
Beach House (restaurant), 76
Beck, Simone, 18
begonia petals, 72
Ben’s Delicatessen, 140
Bennett, Avie, 142
Benoît, Jehane, 16
Bent (restaurant), 211
Bent, Brenda, 169
Bentall 5 (restaurant), 204, 205, 208
Bernardaud porcelain, 128
Bernier, Gilbert, 136
Bérubé, Marc, 136
Bestellen (restaurant), 215
Biff’s (restaurant), 38
Bifthèque MainDeli. See The Main
Bigourdan, Yannick, 93, 96, 98, 176–177
Billoux, Jean-Marie, 133
Biologiques de Charlevoix, 23
birds, pre-migratory feasting, xii
Bishop’s (restaurant), 172
Bistro and Bakery Thuet, ix, xii, 10, 11, 40, 103, 112, 115–116, 186, 211
Bistro Pastis, 67
Bite Me (restaurant), 211
Bittman, Mark, xv
black cod, 69
Black Hoof, The (restaurant), 216, 217, 219
Blakely, John, 67
blind tasting menus, 175
blood sausage. See boudin noir
blue crab, 69
Blue Water Café, 57, 60–61, 62, 65, 68
bluefin tuna, 62
Blumenthal, Heston, 209
Bocuse, Paul, 89, 120, 191, 202
boudin blanc, 43
Boulud, Daniel, 58, 135, 195, 203, 220–221
boutique hotels, 115
Bovetti chocolate, 137
Boyd, Damien, 156
Brasserie Blanc chain, 9
Brasserie T!, 211
Brillat-Savarin, 163
British cookery, traditional, 12, 109
British heritage breeds (pigs), 31
British royal family, cooking for, 101
Brouillard, François, 134
Brown Derby (deli), 145
Buca Osteria & Enoteca, 24, 26–36
Buddha Jumps Over the Wall, 82
Budman, Michael, 141
Bürgin, Ralph, 109
Bymark (restaurant), 26, 37, 88, 89, 214, 215
cacao butter, 187
Cactus Club Café chain, 179, 200, 203, 204–208
Café Boulud, 220
Café de la Paix, 132
Café Konditorei Haas, 192, 194
calf’s brains, 175
Can Fabes (restaurant), 117, 197
“Canadian bacon,” 139
Canadian cuisine, defining, 116–117
Canadian Food Inspection Agency, 92
Canadian Jewish Congress, 141
cane sugar, organic, 187
caribou, 116
Carrier, Robert, 18
Cava (restaurant), 39
caviar, 57, 58–59, 65, 136, 163
Centro Grill & Wine Bar, ix, 110, 111, 112, 184
cerf de Boileau, 134
Chaîne des Rotisseurs (gastronomic association), 128
Chantecler (restaurant, Hotel Negresco), 67
Charcut Roast House, 215
Charcuterie Hébraïque de Montréal. See
Schwartz’s Delicatessen
Chartwell restaurant, 67
Château Laurier, 118
Chatham cod, 61
cheeses, 136
Chef of the Century designation, 89
chef’s hat, 6
Chenoy Boys (deli), 140
Chez Planes, 126
Chibois, Jacques, 67
Chinois by Susur Lee (restaurant), 179
Chocolate Sparkle cookie, 181, 188
Choquette, Marc-André, 173
Church Hill farm (Punkeydoodles Corners, ON), 31, 95
CinCin (restaurant), 68
Citrus (restaurant), 133
clams, 61
Clause, Jean-Pierre, xi
Clift (hotel), 115
Clio (restaurant), 63
Club Chinois (restaurant), 169
Cocoonclub, 163
cod, 45, 61, 62, 63, 64, 69, 121, 215 coho salmon, 69
Collins, Joan, 14
con cicorilli pizza, 32
conching (chocolate production), 183, 185, 186–187
Concise Encyclopaedia of Gastronomy (Simon), 102
Concordia University (Montreal), 2
Confiserie Endle, 194
Connaught Rooms, 75
Connery, Sean, 14
Conviction (restaurant), 211
Cookery (magazine), 102
cotenna (pig skin), 29
Country Squire (restaurant), 85
Covey, Marilou, 167
Cowan, Terry, 52
crab, 45, 62, 69, 134, 136, 164
crème caramel, 191
Crête, Charles-Antoine, 130–131
Cuisine Minceur (Guérard), 7
cuisine naturelle, 109
Cuisine of Frédy Girardet (Girardet), 7
culinary books, xi, 5–18, 76, 120
Cumbrae’s (meats), 98, 131, 157
Cured Herring Tartare with Apple, Onion, and Coriander, 66
Curnonsky, 18
D’Artagnan factory (NY), 38
Daigneault, Pierre-André, 134
Dalloyau (pâtisserie), 190
dashi broth, 130
David, Elizabeth, 18
daylily buds, 134
de Champlain, Samuel, 114
Distillery District. See Toronto Distillery District
Diva at the Met (restaurant), 196
Donovan House (hotel), 179
Dorchester Hotel (London), 101, 102, 109–110, 171
Dubrulle Culinary Institute, 202
Ducasse, Alain, 182, 199, 208, 209
duck, x, xi–xii, xiv, xv–xvi, 11, 16, 21, 23, 28, 43, 72, 81–82, 83, 97, 98, 99, 101, 115, 136, 164, 173, 197, 205
Dufflet outlets, 190
Dungeness crab, 62
East coast fisheries, 62
Easy & The Fifth(restaurant). See The Fifth
Eckhouse, Herb, 39
Ecolab sanitation systems, 196
Edulis (restaurant), 177
eggs, 6
Eigensinn Farm (restaurant), 65
elderberry, 134
Élevages Périgord (supplier), 73
Eliot Hotel (Boston), 63
elk, 175
Enright, Michael, 142 enrobing machines, 196
Ensemble (restaurant), 215
Epicure (restaurant, Hôtel le Bristol, Paris), 19
escolar, 65
Essential Mosimann, The (Mosimann), 102
extended menus, 178
Fabbrica (restaurant), 214
fair trade (cacao) beans, 183, 187
Fat Duck (restaurant), 209
Feenie, Rob, 67, 73–74, 82–83, 134, 171–174, 175, 176, 179, 200–208, 214, 215
Felchin chocolate (Switzerland), 183, 188
Ferrer, Denis, 134
fine dining, simplification of, 208–211, 214, 220–221
finocchiona, 29
Fiorito, Joe, 142
Fleur de Lys (restaurant), 67
foie gras bans. See anti–foie gras movement
foie gras entier (terrine), 83–84
foie gras mousse, 81
Food & Wine magazine, 161
Food Matters: A Guide to Conscious Eating (Bittman), xv
Foodservice and Hospitality magazine, 174
force-feeding (ducks/geese), xi, xii
Four Seasons Chicago, 195
Four Seasons Vancouver, 67, 195
Four Seasons Yorkville, 220
François, Annette, 72
François, Élisé, 72
Franco-Prussian War, 41
Frechon, Éric, 19
French Laundry (restaurant), 135
French-Asian fusion, 165, 169, 172
Froggett, Keith, 64
frogs’ legs, 108
fugu, 62
Fulton’s fish market, 62
Gaddi’s (restaurant), 167
Gaertner, Pierre, 108
Gagnaire, Pierre, 129
game dinner, Nota Bene, 91–100
Garvin, Fernande, 18
gastropubs, 209
Gault-Millau guide. See Guide Gault-Millau
Geddes, Libell, 103
Gelda Scientific (lab), 156
gendarmes (cured sausage), 38
Gentile, Rob, 24–36 George Brown College (Toronto), 86
Georgia Straight, 60
Gérard, Charles, xi
Giazitzidis, Gus, 27
gill disease, 122
glasswort, 134
Globe and Mail, 88
Gluskin Sheff & Associates, 141
gnocco fritto, 36
Gonthier, Jacques, 125
Gowdy, Barbara, xiv
GQ magazine, 132
Grand National Hotel (Lucerne), 86
Great Food at Home (McEwan), 84
Grigson, Jane, 18
Grill Room (restaurant, Dorchester Hotel), 102, 109–110
grouse, 92, 102–105, 109, 112–113
guanciale, 30
Guelph Food Technology Centre, 157
Guérard, Michel, 7
Guest, Larry, 169
Gugelmeier, Gunter, 167
Guide Gault-Millau, 7, 89, 126
Haida Gwaii, 48
Haim, Abie, 153
Haim, Jan (Johnny), 146–147, 148–154, 155
hamachi, 62
Harbour Castle Hilton (Toronto), 110
Harvard Club, 63
Hawksworth, David, 74–81, 82, 174, 175, 209–210, 214
Hawksworth Restaurant, 74–75, 210
hazelnut oil, 72
Hazelton Hotel (Toronto), 88
helzel, 145
herbs, wild, 134
herring, 5, 48–49, 50, 51, 54, 57, 58, 59, 66
Hershey’s, 186
Hilton Hotel (Quebec City), 126
Hôtel Belvédère (Davos), 195
Hôtel de la Cloche, 133
Hôtel de la Montagne, 133
Hôtel le Bristol (Paris), 19
Hôtel Le d’Avaugour (Dinan), 126
Hôtel Le Germain (Calgary), 215, 216
Hotel Michael (Singapore), 179
Hôtel Negresco (Nice), 67
Hôtel Plaza Athénée, 93
Hôtel Restaurant Chez Pierre, 106, 107
Humboldt squid, 59
hunting for profit, 92
ice plant, 136
Il Giardino (restaurant), 76
Île Verte (St. Lawrence), 133
Îles de la Madeleine fishermen, 133–134
Institut Régional de Tourisme et d’Hôtellerie (Strasbourg), 108
intensive farming, 91
International Herald Tribune, 196
Ipswich clams, 61
Iron Chef America, 203 Isola (restaurant), 79, 80
Jacquet, François, 117
James Beard award, 83
James Beard dinners, 63
James Beard Foundation, 172
James Beard House (NY), 84
Jean-Georges (restaurant), 178
Jean-Talon Market (Montreal), 134
Jersey Red (pigs), 31
Johnson Seafarms, 64
Jöhri’s Talvo (restaurant, St. Moritz), 195
Josephson Opticians, 98
Joy of Cooking, The (Rombauer), 16–17
Jump (restaurant), 184
Just Desserts, 190
Kates, Joanne, 88
Kay, Jonny, 142
Keep It Simple (Little), 120
Keller, Hubert, 67
Keller, Thomas, 73, 129, 135, 203
KFC, 161
king buck, 97
Kingham Plough (gastropub), 209
konbu (seaweed), 130
konditormeister (master pastry chef), 192, 194
Kon-Tiki lounge, 164
Kravitz, Ben, 140
Kromberg, Peter, 101
L’actualité, 116
L’Ancienne Alsace à table (Gérard), xi
L’Eau à la Bouche (restaurant), 174
L’Escargot (restaurant), 79
L’Express bistro, 21
La Bastide Saint-Antoine (restaurant), 67
La Becasse (restaurant), 67
La Côte d’Or (restaurant), 108
La Ferme des Monts, 136
La Ferme Eumatimi, 136
La Ferme Kégo, 136
La Fleur du Lac (hotel), 101
La France Gastronomique (Rouff/ Sailland), 18
La Fromagerie Hamel, 131
La Maison Kemmerzell (restaurant), 41–42
La Marie-Clarisse (restaurant), 132
La Mer (distributor), 134, 136
La Métairie (restaurant), 125–126
la nouvelle cuisine, 125, 126, 167
La Quercia, 39
La Tamarissière (restaurant), 126
La Tante Claire (restaurant), 20, 81
La Véritable Cuisine de Famille par Tante Marie (Taride), 18
Ladurée (pâtisserie), 190
Lake Memphremagog (QC), 8, 20, 89
lamb, xv, 13, 19, 27, 36, 133, 136, 140, 172, 175, 209, 219
Lammie, Ron, 76
Laprise, Normand, 70–72, 129–135, 174, 210–211, 214 lardo, 36
Large Black (pigs), 31
Lass, Max, 31
Lass, Vicki, 31
latkes, 145
Le Bernardin (restaurant), 61, 174
Le Canard Goulu (supplier), 72, 136
Le Cirque (restaurant), 135, 195
Le Crocodile (restaurant), 76, 172, 202
Le Croquembouche (Hilton Hotel), 127
Le Diamant Rose (restaurant), 67
Le Gavroche (restaurant), 174
Le Lutétia (restaurant), 133
Le Petit Blanc (restaurant), 79
Le Restaurant Initiale, 127–131
Le Soufflé (restaurant), 101
Le Stanc, Dominique, 67
Lebrun, Yvan, 120–130, 136–137
Leclerc, Rolande, 117–118, 121, 127–128
Lee (restaurant), 211
Lee, David, 43–45, 47, 91–101, 110, 113
Lee, Kai, 211
Lee, Levi, 211
Lee, Susur, xii, 63, 160–171, 178–179, 211, 214
lemon tart, 191
Lenôtre (pâtisserie), 190
Les Grands Chefs Relais & Châteaux, 128
(See also Relais & Châteaux designation)
Les Grands Tables du Monde, 174
Leung, Cynthia, 186
Levine, Michael, 141
Levitt’s (deli), 140
Lindt, Rudolphe, 183
Lipp, Leonard, 41
Lithuanian Jews, 140
Little, Alastair, 120
live-forever (herb), 134
lobster, 6, 9–13, 45, 69, 85, 98, 115, 116, 117, 119–120, 134, 136, 166, 197, 204
Lobster Pasta with Fucking Fennel, 13
lobster Thermidor, 9
Lohninger, Mario, 163
Loiseau, Bernard, 108
long line fishing, 56
lonzino, 32
Lotus (restaurant), 169
Louis XIV (king of France), 122
Lumière (restaurant), 67, 82, 134, 172–174, 176, 179, 197, 200, 203–204, 205, 215, 220
Macelleria Norcineria (bottega), 26
MacKay, Dale, 215
Madeline (restaurant), 179
Maison Boulud (restaurant), 220–221
Maison du Bagel Saint-Viateur, 150
Maison du Bifthèque MainDeli. See The Main
Maison Troisgros (restaurant), 7
Manjari chocolate cake, 181
Mann, Stanley, 15 maple syrup, 115, 116, 139
Mayfair Hotel, 195
McClelland & Stewart, 142
McDonald, Chris, 39
McEwan (fine food emporium), 88, 214
McEwan, Mark, 26, 37, 84–89, 214, 215
McPhee, Karen, 157
Me Lai Trin (restaurant), 166
Memphis Blues (restaurant), 197
menu dégustation, 169, 171, 174, 177–178
Métro Plouffes (supermarket), 11
Metropolitan Hotel, 196
Michelin stars, 7, 61, 67, 77, 79, 80, 81, 89, 94, 101, 107–108, 117, 125, 172, 191, 195, 197, 202, 209
Micro (tasting room), 163
Mighty Taco (restaurant), 85
milkweed, 134
Milos (restaurant), 61
Mindy’s Wine Cellar (restaurant), 84–85
Monterey Aquarium, 62
Montreal Hebrew Delicatessen. See Schwartz’s Delicatessen
Moore, Roger, 14
morels, 72, 94, 119, 120, 137, 172
Morimoto, Masaharu, 203
Morrison (hotel), 115
Mosimann, Anton, 101, 102, 104, 109, 110, 171
Mosimann’s (private club), 101
mousse de foies de volailles, 37
Mr. Sandman (Gowdy), xiv
Mrs. Beeton’s Book of Household Management (Mayson), 18
Musée de la Civilisation, 114
My Montreal Smoked Meat (recipe), 158
Newman, Nanette, 14
Next! (restaurant), 178
Niagara Food Specialties, 35
Noah’s Apple Pie, 14
Nobu restaurant chain, 63
Norcia, 26
North 44 (restaurant), 84, 85, 87–88, 175, 176, 214
North American Pastry Chef of the Year competition (NY), 195
Nota Bene (restaurant), 43, 45, 93–95
Notes of a Cellar-Book (Saintsbury), 102
nouvelle cuisine, 109
Nouvelle Cuisine of Jean & Pierre Troisgros, The (Troisgros), 7
Oeufs à l’africaine, 6
Oeufs Cardinal, 6
Offman, Allan, 141
Oliver & Bonacini restaurants, 38, 184, 186 omakase (Japanese tradition), 171, 178
Omelette au sucre, 6
Ontario Ministry of Natural Resources, 92
Orca Lodge, 76
Ouest (restaurant), 74 (See also West)
oven temperature, early instructions, 17
Owl’s Nest, 216
oysters, 62, 116, 122–123, 124, 197
Pabst, Frank, 57–59, 60, 62–63, 65–67
Pacific octopus, 65
Palace Hotel (St. Moritz), 109
Palmex (supplier), 72
Panache (restaurant), 115, 116
panning (chocolate production), 184
Paramount (hotel), 115
pastoralism, xiv
pastrami, 140
pastry kitchen equipment, 196
pata negra, 39
Pataki, Amy, 39
pâtés, 37
Pâtisserie Belge, 42
Pec-Nord Gourmet (distributor), 136
Per Se (restaurant), 178
Perigee (restaurant), 38, 175, 176
Perly Rae, Arlene, 142
PETA, 82
Peter Pan (restaurant), 168–169
Petuna Seafoods (supplier), 64
Peyton, Oliver, 79
pheasant, 81, 82, 83, 92, 97, 112
Philippin, Serge, 67
Physiology of Taste, The (Brillat-Savarin), 163
Pierre Gagnaire (restaurant), 174
Pineapple Carpaccio with Ginger Vanilla Syrup and Cilantro, 193
Pingue, Mario, 35
pole fishing, 56
pop-up restaurant. See Charpop
porchetta, 33
Porter, Julian, 141
poularde de Bresse en vessie, 19
pre-migratory feasting, xii
pré-salé lamb, 133
Prince of Wales, 101
princess cake, 181
princess scallops, 136
prosciutto, 24, 28, 30, 32, 33–36, 112
prosciutto of bison leg. See salumi
Provincial Fine Foods, 39
purse seine nets, 56
Putter’s (deli), 140
Quebec
gourmand festival, 129
Queen Elizabeth Hotel (Montreal), 110
Quintal d’Alsace, 42
rabbit, 37, 38, 101, 107, 113, 219
Rabinovitch, Jack, 142, 143–144
Randall, Tony, 14
Recipes
Cured Herring Tartare with Apple, Onion, and Coriander, 66
Lobster Pasta with Fucking Fennel, 13
My Montreal Smoked Meat, 158
Pineapple Carpaccio with Ginger Syrup and Cilantro, 193
Roast Grouse with Braised Pears, Baby Onions, Chanterelles, and Red Wine Reduction, 105
Saffron Puff Pastry with Sea Urchin, Chinese Artichokes, and Brussels Sprouts à la soubise, 123–124
Singaporean Slaw with Umeboshi Dressing, 170–171
Squash and Mascarpone Ravioli with Truffle Butter, 212–213
Suckling Pig and Boudin Tart, 46
Whole Roasted Foie Gras, 90
(See also culinary books)
Recipes from Le Manoir aux Quat’ Saisons (Blanc), 76
Red Wattles (pigs), 45
Relais & Châteaux designation, 174, 197
Relais Gourmand, 174
Resorts World Sentosa, 179
Restaurant Alain Ducasse, 93
Restaurant Au Crocodile, 108, 109, 202
Restaurant Buerehiesel, 108
Restaurant Daniel, 195–196, 199, 221
Restaurant de Bacon, 67
Restaurant Gordon Ramsay, 20
Restaurant L’Ecureuil, 108
Restaurant Lasserre, 125
Restaurant Laurent, 125
Restaurant Ledoyen, 125
Restaurant magazine, 161
Restaurant of the Year Award (Vancouver Magazine), 203
Ribreau, Martial, 22
Richardson Researches (culinary school), 184
Richler, Daniel, 1
Richler, Florence, 1, 5–6, 8–10, 11–12, 14–16, 19–22, 40–41, 89, 103, 142, 150, 215
Richler, Max, xv, 69, 138, 139
Richler, Mordecai, 1–5, 8, 9, 14, 15, 19, 40–41, 69, 128, 142, 144–152
Richler, Simone, xv–xvi, 111–112
Richman, Alan, 132
Ripert, Éric, 61
Ritz-Carlton Hotel (Montreal), 220
Roast Grouse with Braised Pears, Baby Onions, Chanterelles, and Red Wine Reduction, 105
roasting (chocolate production), 187
Robb Report, 60
Robot Coupe blenders, 196
Robuchon, Joël, 89
Rogatko deli, 140
Romanian Jews, 140
Rombauer, Irma, 16
Roots, 141
rosettes de Lyons (cured sausage), 39
Rosewood Hotel Georgia, 74, 210
Rossi, Rob, 215
Rouff, Marcel, 18
Rousseau, Carl, 135
Royal quails, 136
Ruby, Clayton, 141
Rumpole of the Bailey (Mortimer), 12
sablefish, 59
Saffron Puff Pastry with Sea Urchin, Chinese Artichokes, and Brussels
Sailland, Maurice Edmond. See
Curnonsky
Salade de ris de veau au pois gourmands, 7
salatura (salting), 34
salmon, 7, 19, 20, 22, 48, 49, 51, 52, 54, 56, 62, 63, 65, 69, 97, 131, 132
salt marsh lamb. See pré-salé lamb
Sandringham Estate (UK), 101
Santamaria, Santi, 116–117, 197
sauce cardinal, 6
saucisses de Colmar, 42
saucisses de Montbéliard, 43
saucisses de Strasbourg, 5, 41, 42
saucissons d’Arles, 38
Scaramouche (restaurant), 64, 175
Scharffen Berger (chocolate manufacturer), 186
Schnell, Albert, 110
Schwartz’s Delicatessen, 4, 128, 138, 140, 141, 143, 144, 146–157
Schwarzenegger, Arnold, x
sea buckthorn, 136
sea purslane, 134
sea sandwort, 134
seafood restaurants, 67
seafood sustainability, 58, 61–65
(See also Ocean Wise; Seafood Watch)
Seafood Watch, 62
Settebello (restaurant), 76
Seven Year Itch, The (Axelrod), 16
Sha Lin Noodle House, 68
shark, 69, 82 Sheff, Gerry, 141, 142
Sheraton Hotel (Toronto), 167
Sheraton Mount Royal Hotel (Montreal), 164
Shops at Don Mills, 88
shortnose sturgeon, 65
Silk (restaurant), 163
Silva, Frank, 155
Singaporean Slaw with Umeboshi
Slinger, Joey, 142
smoked meat recipe, 158
Snell, Cole, 39
Snowden Deli, 145
sockeye salmon, 69
Solomon Gursky Was Here (Richler), 19, 40
sourdough miche, 22
Splendido (restaurant), 44, 93, 97, 174, 176–177
Squash and Mascarpone Ravioli with Truffle Butter, 212–213
St. Moritz Gourmet Festival, 195
St. Regis hotel, 216
Stars, 116
St-Canut cream-fed pork, 134
steam ovens, 169
Stilton cheesecake, 181
Stronach, Frank, 107
Suckling Pig and Boudin Tart, 46
sugnatora, 29
suino pesante, 24
Susur (restaurant), xii, 160–162, 177, 179
Sutton Place (hotel), 86
swine fever, 39
Tamworth pigs, 28
Tamworth-Berkshire cross (pigs), 31
Tante Marie’s French Kitchen (Taride), 18
tasting menus, 36, 82, 94, 130–132, 160–179
Tekna coolers, 196
tempering machines, 196
The Canteen (restaurant), 77, 78
The Capital (restaurant), 81
The Fifth, 10, 39, 81, 103, 175, 185
The Main (deli), 141
The Square (restaurant), 79
The Terrace (restaurant, Dorchester Hotel), 109–110, 171
The Times (London), 80
This Year in Jerusalem (Richler), 148
Thomas Haas Fine Chocolates and Pâtisserie, 180–183, 188–190, 192, 196, 199
Thuet, Jules, 111
Thuet, Marc, ix, x, xii–xiii, 10, 11, 12, 22, 42–43, 81, 83, 102, 103–113, 184, 185–186, 211, 214
Thuet, Robbie, 112
Thuet Cuisine (restaurant), 211
Tjioe, Andrew, 179
Tojo (restaurant), 178
Top Table restaurant group, 68
Toqué! (restaurant), 70–71, 129, 135, 177, 210–211
Toronto Department of Public Health, 92
Toronto Distillery District, 38, 175, 184
Toronto International Film Festival, xiii, 220
Toronto Life magazine, 88
Toronto Star, 39
Tower, Jeremiah, 116
Traditional Recipes for the Provinces of France, Selected by Curnonsky, 18, 42
Troisgros, Jean, 7
Troisgros, Pierre, 7
trolling, 56
Trotter, Charlie, xi, xii–xiii, 73, 82–83, 171–172, 178, 203
truffled scrambled eggs, 95–97
truffles (chocolate), 137, 181, 185, 188, 205
truffles (fungi), 6, 55, 58, 59, 81, 82, 92, 94, 95–99, 161, 162–165, 173, 175, 206–207, 212–213
Tsebelis, Peter, 27
tuna, 56, 62–63, 64, 65, 69, 121, 124, 216
TungLok restaurant group, 169, 179
Tuscan pork sausage, 29
Twiggy, 14
Umberto’s (restaurant), 172
uni (sea urchin gonads), 175
Union Bank of Lower Canada building, 118
University of Guelph, 85
urbanization, xiv
vacuum emulsifiers, 196
Valrhona chocolate (France), 183, 185, 188
Valrhona National Pastry Competition, 196–197
van Gameren, Grant, 216–217, 218, 219
Vancouver Magazine, 60, 67, 173–174, 203
vegetarianism, xv (See also anti–foie gras movement)
venison, 99, 100, 115, 116, 134, 136
Villa del Lupo (restaurant), 76
Visa Infinite dining series, 215
Vongerichten, Jean-Georges, 203
Waltz, Jean-Jacques (“Oncle Hansi”), 42
Watkins, Emily, 209
West (restaurant), 55, 58, 74, 174, 175, 210
Westbury Hotel (Toronto), 168
Westwood, Bruce, 141
Westwood Creative Artists, 141
White, Marco Pierre, 76, 79, 80, 81–82, 120, 191
White Bone, The (Gowdy), xiv
White Elephant club, 12
White Elephant Cookbook, The, 12, 14
white truffle pasta, 98
Whole Roasted Foie Gras, 90
wild ginger, 134
wild mushrooms, 136
wild sablefish, 63
Windsor Arms Hotel (Toronto), 110
winnowing (chocolate production), 186
winter cress, 134
Winter Olympics (2010), 200
Witzigmann, Eckart, 73, 89, 109
woodcock, 112
yamaimo (Japanese mountain potato), 175
York University (Toronto), 141
Yorkshire pigs, 28
Zagat, 88
Zentan, 179