Canadian Chef Wins GOURMAND WORLD COOKBOOK AWARD 2010 in Paris for his First Book “FROM PEMMICAN TO POUTINE: A Journey Through Canada’s Culinary History”

Canadian Chef Wins GOURMAND WORLD COOKBOOK AWARD 2010 in Paris for his First Book “FROM PEMMICAN TO POUTINE: A Journey Through Canada’s Culinary History”

Chef Suman, a Chef for the 2010 Vancouver Winter Olympics, has won the Gourmand World Cookbook Award for his first book: “From Pemmican To Poutine: A Journey Through Canada’s Culinary History” in CANADA-ENGLISH, the Category – Best Culinary History Book.

Chef Suman is invited as a Celebrity Chef to present Canadian Cuisine and Canadian Foods in Paris in March 2011 at the Paris CookBook Fair in front of representatives from over 100 countries.

A Unique Cookbook about Canadian Cuisine and its history –From Pemmican To Poutine: A Journey Through Canada’s Culinary History– is creating history globally. This picturesque creation by our very own Canadian Chef, Chef Suman Roy (www.chefsuman.com) has won the award “Best Culinary History Book” in Canada at the Gourmand World Cookbook Awards 2010. His book is now available at Amazon.com

Canadian cuisine and history are celebrated like never before with the release of this new book. Chef Suman Roy takes readers on a beautiful journey from the Atlantic to the Pacific exploring Canadian exceptional food culture with ingredients that are indigenous to Canada. Canadian cuisine and culture are mosaic of creatively designed dishes that are delightful to the taste buds and celebration to the eyes. Through bountiful pictures, recipes, history anecdotes, and wellness notes Chef Suman provides the gift of knowledge and bring Canadians and the world together to appreciate the unique Canadian cuisine and culture.

Chef Suman is also invited by the Paris International Cookbook Fair in March 2011 to present Canadian Cuisine and Canadian Foods to all the guests (representatives from over 100 countries). This year 154 countries participated in the Gourmand World Cookbook Awards, entering books in 53 categories.

Home chefs, professional chefs, history enthusiasts, and food aficionadas will find this new addition to Cookbooks a valuable source that will soon become a classic in Canadian cookbooks.