Taste history - Société historique de Limoilou
The idea of this cookbook, but also of anecdotes, ancient advertisements and history arose after the Société historique de Limoilou received a donation from the historian Gilles Gallichan, i.e. the almost complete collection of the journal of Le Courrier de Limoilou district published from 1934 to 1975.
From fish pâté, to split pea soup to fudge pie, this book contains more than 40 original recipes from the 1930s to the 1960s. Discover a piece of the taste history of a neighborhood in Quebec City .
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Process(es)
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Altitude m.a.s.l.
Light roast 83%
Dark Roast 17%
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