The Black Whale Cook Book: Authentic Old Recipes from Quebec's Gaspé Coast - Traditional Pioneer Cooking for Home Chefs & Seafood Lovers

Illus. from photographs of scenes around the area, and woodcuts by V.C. Wynn-Edwards, Andre Bieler, & Irene Tuzo. Pictorial red wrappers. First Edition. Perce, Quebec: Au Rouet Enr., 1948.

Faint crease to front wrapper, else very good and bright, with traditional Quebecoise fare like Gaspé cod tongue stew, seal liver, captain's biscuits, smoked herring, pickled salmon, peri-winkles, boudins, cipaille (sea pie), Canadian ragout, braised moose, caribou roast, sea bird pot pie, dandelions creamed with ham, 5 hour oatmeal bread, sweet bread "aux cretons," habitant sour milk pancakes, and much more. Instructions for sea foraging, deep sea fishing, hunting game, building outdoor ovens, etc. are given as chapter headings. 

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