About cooking
Good food is about how it tastes and who you taste it with.
The website design calls for me to write something profound here about food and cooking, but I haven’t got much to say beyond “Don’t sweat it. Just get in the kitchen and do what pleases you.” Except for baking. If you’re gonna bake, follow the recipe, OK? Baking = science. Denise, as the author of “Butter Cream: A Year in a Montreal Pastry School,” reminds me of this often. What we both know is that cooking is all about the love and family. “Big Night,” “The Godfather,” “Crossing Delancey,” “Chocolat,” “Waitress” and “Chef” taught us that, right? Hmmm. I got a thing for movies too, it seems.
Salut! The Quebec Microbrewery Beer Cookbook
Hey, if the recipe calls for a half-cup of beer, drink the rest!
Salut! includes more than 100 recipes. Chapters on appetizers, soups, salads and dressings, seafood, beef, game, pork, and lamb. Also breads, desserts, and drinks, all using microbrewery beers from Quebec’s original craftbrewers: Unibroue, McAuslan, Boreale and Brasseurs RJ.
Plus chapters on: Cooking with Beer, including Chemistry and Nutrition; Styles of Beer in Quebec; Substitution Chart [with beers from across Canada and the U.S.]; Serving and Pairing Beer; a Menu Planner; and a History of Brewing in Quebec with archival images.
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