The cabin swept by blowing snow alongside the granita, the trout platter and the snapshot forever freezing the movement of a silken cast, the flaky pastry that envelopes game meat, Canadian poet F.R. Scott's description of the Laurentians makes up some of the tableaux evoked in "Gastronomy and the Forest" to express the fascinating range of emotions experienced in our great outdoors.

 

 

Splendidly illustrated by photographer Paul-E. Lambert, who has been capturing images of the forest for 50 years, this book blends his poetic photographs to the savoury culinary creations of Jean-François Lacroix, corporate chef at Gesti-Faune and teacher at Fierbourg Professional Training Centre. The chef shares almost 100 recipes developed around his favourite products, and inspired by the environment evoked in this book.  The recipes and the photographs were prepared and created in the forest.

 

 

All the creations of Jean-François Lacroix were tested by Christiane Gauthier, author of several culinary books.  She monitored the degree of difficulty of each recipe and ensured their success.

 

 

Canadian literary quotations and tales complete the images, recalling the pleasures of being at one with nature, and the simple joys of camaraderie brought about by each forest adventure.