I have researched specialty foods and ingredients from 2004 to 2012 for an importing project I was working on and later for sourcing for my specialty food store located in Laval (near Montreal).
During this time, I travelled to the top food trade shows across the US and Canada and sampled (very happily I must say), foods and ingredients from across the globe. The fascination came naturally and the more exotic the product, the more it caught my attention. Now in 2016, I see a lot of those products available in supermarkets and are now sold as “mainstream” products.
For the purpose of this guide, I will try to stay away from prepared foods as much as possible but will mention a few that are essential in transforming a few traditional staples in North America to another level completely. Some of them are so surprising since we can find them in practically any kitchen.
Most of the products that I will be mentioning have enough history that complete guides can be written about them alone but I will not go into that much detail as the purpose of this guide is to encourage individuals to use these products more frequently for enjoyment
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|Size: ||13 KB|
|Publisher: ||Raffi Boyadjian|
|Date published: || 2016|
|ISBN: ||9780995289604 (DRM-EPUB)|
|Read Aloud: ||not allowed|