For several years, the Institut de tourisme et d’hôtellerie du Québec has been a partner in publishing books on the art of fine dining. It takes great pride in its role as ambassador for Quebec know-how in this field. 

by Jean-Paul Grappe, instructor, and the Institut de tourisme et d’hôtellerie du Québec
Published by Les Éditions de l’Homme
Sold in Canadian bookstores for $39.95

This book presents all the classic recipes from Québec cuisine in a resolutely modern way. Some recipes have been revised and adapted to current tastes. Chef Jean-Paul Grappe also introduces new recipes that highlight the flavours of regional products. You’ll love this traditional comfort food, which you’ll be able to enjoy without feeling guilty. This cookbook is a must for those who appreciate our grand-parents’ contribution to present-day culinary culture. Magnificently illustrated with over 120 photographs.

This third revised and updated edition includes: Broad bean soup • Herring cipâte • Sturgeon with beer • Madelinienne pie • Charlevoix pork chops • Lamb shoulder roasted with salty herbs • Caribou liver with cranberries • Goose stuffed with apples and prunes • Venison loin with Juneberries • Zabaglione • Oatmeal carrot cookies • Maple syrup cream • Buckwheat galettes • Wild strawberry tart • Rhubarb and blueberry punch.

by Igor Brotto, Elvio Golasso, Pasquale Vari, instructors, and the Institut de tourisme et d’hôtellerie du Québec
Published by Les Éditions de l’Homme
Sold in Canadian bookstores for $24.95

Due to its distinctive flavour and extraordinary quality, Parmigiano Reggiano is found in the finest kitchens and restaurants around the world. But are we actually familiar with all the uses of this royal cheese? This book opens our culinary horizons by going beyond everyday cuisine. These original recipes demonstrate why this cheese deserves all the superlatives bestowed upon it. Parmigiano Reggiano is featured in appetizers, soups, main dishes, side dishes, salads and even desserts.

Genoese meatballs • Parmigiano Reggiano crusted rack of lamb • Cipolline and green onion croustade with Parmigiano Reggiano • Rosemary fougasse • Squash gnocchi with Bolognese sauce • Potato and cep au gratin with Parmigiano Reggiano • Bean pasta with cotechino pork sausages • Pizza with Swiss chard, olives and Parmigiano Reggiano
Igor Brotto, Elvio Golasso and Pasquale Vari are chefs and instructors at the Institut de tourisme et d'hôtellerie du Québec. They are enthusiasts of Italian cuisine as well as Parmigiano Reggiano.

by Jean-Paul Grappe, instructor, and the Institut de tourisme et d’hôtellerie du Québec
Published by Les Éditions de l’Homme
Sold in Canadian bookstores for $24.95

Over the past few years, great chefs from around the world have been making an effort to help us appreciate fish by including it more often on their menus. Due to increased interest in healthy food and the scientific research on its benefits, chefs have introduced us to delicious new varieties of fish. But how to properly prepare it? All it takes is imagination! We have over 60 new recipes that offer a fresh approach. Eat healthily while enjoying the joy of cooking fish.
Crêpes stuffed with salted cod with capers • Yellow pike with herbs, barbequed en papillote • Smoked herring fillets sautéed with potatoes • Mackerel fillets with white wine • Rainbow smelt fritters • Shad galettes with a savoury red wine sauce and herb polenta • Salmon and halibut mousse in a yoghurt sauce • Ocean pout roulades •  Rainbow trout stuffed with almond mousse and mayonnaise sauce •

Jean-Paul Grappe has been an active chef since 1956. A resident of Montreal since 1967, he has owned several successful restaurants. Since 1984, Mr. Grappe has been imparting his knowledge to students at the Institut de tourisme et d'hôtellerie du Québec.

by Albert Adam, professor at the Université de Montréal, Jean-Luc Jault, instructor, and the Institut de tourisme et d’hôtellerie du Québec
Published by Les Éditions de l’Homme
Sold in Canadian bookstores for $34.95

Those who enjoy life’s little pleasures know there’s nothing like a good glass of delicious wine. However, in addition to gustative pleasures, wine also has beneficial therapeutic properties, particularly for the arteries, heart and brain. Besides being highly beneficial for our bodies, it can also be a lot of fun to discover various types of wines and explore how to combine them with certain dishes. In this book, you’ll discover many fascinating, delightful secrets about wine – from its 6,000-year history to its terminology and production.
Albert Adam has a PhD in biomedical science. Born in Belgium, Albert Adam has lived in Québec since 1988. A wine enthusiast, he is a professor of pharmacy at the Université de Montréal and has published numerous scientific articles.

Jean Luc Jault has been an instructor at the Institut de tourisme et d'hôtellerie du Québec since 1986. He studied in France under the stewardship of the Fédération des Hôteliers and then specialized in oenology, which he has taught since 1977.

by Yannick Berruel, instructor, and Jean-Paul Vailles, retired instructor
Published by Éditions Chenelière Éducation
Sold in bookstores.

These two complementary works are aimed primarily at teaching students in professional cooking programs in Quebec hotel schools, but they will also help restaurateurs who are interested in improving the knowledge and skills of their cooking personnel. Furthermore, both volumes would be indispensable guides for those who wish to master the rudiments of contempory classical cuisine, and who would like to satisfy their passion for cooking. 

Cuisine de base contains 250 pages of demonstrations and explanations on basic cooking. Topics covered are: the organization and environment of a professional kitchen, including the job description for each brigade member, kitchen equipment and utensils, the different types of menus, a culinary lexicon, and the principal types of cooking procedures. The second part of the book, which explains the process of food transformation, is divided into twelve chapters which correspond to the various food groups and their preparation.

Recettes contains 258 pages covering basic simple recipes which are classified according to the twelve chapters of the book, Techniques appliquées, its complementary work. This volume also provides standard information on measures, portions, and procedures for calculating food cost for a recipe. The reader will also find more than 500 of the most common recipes which will allow him to prepare vegetables, meats, cold cuts, soups, and sauces, to name only a few.

by Jean-Paul Grappe, instructor, and the Institut de tourisme et d’hôtellerie du Québec
Published by Les Éditions de l’Homme
Sold in Canadian bookstores for $24.95

Much more than just a cookbook, this work takes us back through time and space, from the vastness of the Quebec territory where the Natives already paired game with berries, to the shores of the Dead Sea where the date palm was grown by man more than 6,000 years ago. Teeming with drawings and photos, Petits fruits consists of 146 pages of savoury and sweet delicacies, including 78 succulent recipes using 18 kinds of berries, mostly wild.

Some of the simple, creative recipes in this authentic Quebec cookbook include guinea fowl with quetsches (plums), boar rib roast with gooseberries, crepes with ground cherries, dried fruit wine, and frog soup with cloudberries. There is no doubt that this exceptional publication will be very popular with lovers of good food as well as budding cooks and chefs.

by Jean-Paul Grappe, instructor, and the Institut de tourisme et d’hôtellerie du Québec
Published by Les Éditions de l’Homme
Sold in Canadian bookstores for $24.95

Get better acquainted with more than 20 subtle, yet flavourful herbs, learn about their history, therapeutic qualities and use in the kitchen. The photos will enchant you and incite you to make tarragon liqueur, mackerel filets with sage and white wine, or sautéed vegetables with chives. The author also proposes a number of vegetable side dish recipes and many practical tips.

by Jean-Paul Grappe, chef and instructor at the Institut de tourisme et d’hôtellerie du Québec
Published by Les Éditions de l’Homme
Sold in Canadian bookstores for $39.95

Both a practical guide and a cookbook, this work introduces readers to a whole range of game animals and birds. It includes descriptions of berries and wild plants that can be picked in the woods. The author offers recipes to use all parts of your catch, and beginner, apprentice and experienced cooks will learn a thousand different ways to cook them. Each and every mouth-watering recipe is simple and creative, and the techniques are easy to understand, so you can confidently prepare goose rillettes with sultana raisins, woodcock with fine champagne, gray partridge braised with cabbage, venison leg with grand veneur sauce or saddle of young wild boar with Chicoutai (cloudberry liqueur).

Jean-Paul Grappe has been a cook since 1956 and a chef for the past 28 years. He currently teaches at the Institut de tourisme et d’hôtellerie du Québec, in Montréal. Gibier à poil et à plume will most certainly become a reference for hunters and both amateur and professional cooks.

by the Institut de tourisme et d’hôtellerie du Québec
Co-published by Les Éditions de l’Homme and Publications du Québec
Sold in Canadian bookstores for $29.95

The Institut de tourisme et d’hôtellerie du Québec gathered family recipes from Quebec’s 18 tourism regions with a view to acquainting the general public with the province’s rich culinary heritage. The recipes are classified by region.

This updated, abundantly illustrated book, a much-awaited reprint of Cuisine du Québec, includes traditional everyday and special occasion recipes that bring back good memories. The recipes, which were all tested, were written to produce 6 or 24 servings, which makes them perfect for small groups or larger ones. The recipes are written in metric measurements, but in order to maintain the traditional aspect of the book, the quantities for 6 people are also given in imperial measurements.

This book, which restores the prestige of regional Quebec dishes, is a valuable reference for people in the hotel and food service industry as it is for the general public. It is a great example of the originality and vitality of the Quebec people.

Excerpt from Cuisine traditionnelle des régions du Québec

by Jean-Paul Grappe, instructor, and the Institut de tourisme et d’hôtellerie du Québec
Published by Les Éditions de l’Homme
Sold in Canadian bookstores for $35.95

This book is a practical guide as well as a cookbook that presents numerous species of fish, shellfish and crustaceans available on the market and that will make you appreciate their subtle flavour. Its recipes are new and creative, simple and imaginative. The descriptions are clear and the techniques are easy to understand.

The result of a close collaboration between Les Éditions de l’Homme publishing house, instructor Jean-Paul Grappe and the Institut de tourisme et d’hôtellerie du Québec, this book is a reference for cooks and commercial fishing professionals. It is also a learning tool for cooking students, a source of inspiration for food lovers, and a wonderful guide for amateur fishermen to “honour” their catch with flavourful preparations.

Jean-Paul Grappe has been a cook since 1956 and has worked in many of Quebec’s renowned restaurants. Since 1984, he has been teaching at the Institut de tourisme et d’hôtellerie du Québec where he trains tomorrow’s culinary workforce.

by Jean-Louis Thémis, instructor, and the Institut de tourisme et d’hôtellerie du Québec
Published by Les Éditions de l’Homme
Sold in Canadian bookstores for $24.95

Since people are naturally curious and fond of food, they did not wait for market globalization to put bananas, ginger, oranges or pineapple on their table. With the help of technology, the star fruit, chayote, durian, yam and a hundred other fruits and vegetables listed in this book by Jean-Louis Thémis have made their way into the Western culinary heritage, whose fans are always looking for new flavours.

The author begins with a presentation of these exotic fruits and vegetables in their original, flavourful splendour, then proposes more than 100 easy recipes.

A native of Madagascar and a graduate of the Institut de tourisme et d’hôtellerie du Québec, Jean-Louis Thémis is a gifted communicator known for his  television food shows where his talent and infectious joie de vivre abound.

by Anita Muller Hehn, instructor, and the Institut de tourisme et d’hôtellerie du Québec
Published by Les Éditions Chenelière/McGraw-Hill
Available through telephone order only for $25.50
Telephone: (514) 273-8055 or 1-800-565-5531

Cooks have a bible: the Gringoire et Saulnier. It contains everything they need to know when they decide to cook a dish with a specific name. But how do you name a new dish? For this, cooks have a new guide: the Hehn-ITHQ!

“Everything you need to know, all the pitfalls to avoid, all the right names to use . . . this practical guide  to  read with curiosity, interest and pleasure has it all.”
Françoise Kayler
Gastronomic journalist
La Presse newspaper, Montreal

Anita Muller Hehn has a Ph.D. in didactics from University of  Montreal. She has taught literature and communication at the Institut de tourisme et d’hôtellerie du Québec where she established and managed the Master’s program in Sciences et techniques en hôtellerie, tourisme et thermalisme (Science and Techniques in the Hotel, Tourism and Spa Treatment industries), which is offered for six years within the scope of an agreement concluded with University of Toulouse II in France. She has also participated in the development of the joint UQAM/ITHQ Bachelor’s program in Gestion touristique et hôtelière (Hotel and Tourism Management).

Le Menu guide was born out of two needs: first, to thoroughly teach this very particular writing technique, and second, to give people simple rules to check the writing of any menu with either classic or contemporary dishes.

by Jean-Marc Barraud, instructor, and the Institut de tourisme et d’hôtellerie du Québec
Published by Les Éditions Chenelière/McGraw-Hill
Sold by telephone order only for $37.95
Telephone: (514) 273-8055 or 1-800-565-5531

For many years, the range of restaurants has grown on account of a number of trends and the needs of different social classes. At the same time, managers have established policies, procedures, methods and standards that guarantee the quality its clientele is seeking. Well aware of today’s market reality, Jean-Marc Barraud analyzes the evolution of restaurant service in the past decades using conceptual frameworks from sociology, psychology and communications. His analysis highlights the growing importance of relations and sales in restaurant service. It also describes the different kinds of service offered by different types of establishments.

Because it emphasizes and explains the abilities demonstrated by waiters and waitresses in the current practice of their occupation, Les techniques de service en restauration is a must not only for students, but also for everyone who wants to improve their skills. This book also offers food for thought on establishing service management that meet the demands of today’s clientele.

Jean-Marc Barraud teaches restaurant service and dining room service management at the Institut de tourisme et d’hôtellerie du Québec. He has given customized training sessions at many restaurants, airlines and service businesses. He is also a consultant for the creation or improvement of service and reception in restaurants and commercial establishments.

• “Les défis de l’industrie de la restauration” [Challenges in the Food Service Industry] (in HRI, Vol. 6, No. 1), by Léonard Dumas, ITHQ university education coordinator
• “Enjeux de l’industrie hôtelière à l’échelle mondiale” [Concerns of the International Hotel Industry] (in HRI, Vol. 6, No. 2), by Léonard Dumas, ITHQ university education coordinator
• “Qui seront les employés de demain?” [Who Are Tomorrow’s Employees?] (in HRI, Vol. 6, No. 3), by Léonard Dumas, ITHQ university education coordinator
• “La veille marketing : pour prendre de meilleures décisions (1re partie)” [Marketing Intelligence: Making Better Decisions (Part 1)] (in HRI, Vol. 6, No. 5), by Léonard Dumas, ITHQ university education coordinator
• “La veille marketing : pour prendre de meilleures décisions (2e partie)” [Marketing Intelligence: Making Better Decisions (Part 2)] (in HRI, Vol. 6, No. 6), by Léonard Dumas, ITHQ university education coordinator
• “Le capital humain, talon d’Achille ou panacée de l’industrie hôtelière ?” [Human Capital: Achilles Heel or Panacea of the Hotel Industry?] (in HRI, Vol. 7, No. 1 - A), by Léonard Dumas, ITHQ university education coordinator
• “NH Hoteles « Jusqu’au plus petit détail »” [NH Hoteles “To the Smallest Detail”] (in HRI, Vol.7, No. 1 - B), by Léonard Dumas, ITHQ university education coordinator
• “La chaîne Hôtels W” [The W Hotel Chain] (in HRI, Vol. 7, No. 2), by Léonard Dumas, ITHQ university education coordinator
• “11e Conférence annuelle de l’Association des hôteliers du Canada” [11^th Annual Conference of the Canada Hotelkeepers Association] (in HRI, Vol. 7, No. 3 - A), by Léonard Dumas, ITHQ university education coordinator
• “Comment accroître votre compétitivité grâce à la veille marketing ?” [How to Increase Your Competitiveness Using Marketing Intelligence] (in HRI, Vol. 7, No. 3 - B), by Léonard Dumas, ITHQ university education coordinator
• “SOFITEL MOTU Bora Bora, Polynésie française” [SOFITEL MOTU Bora Bora, French Polynesia] (in HRI, Vol. 7, No. 3 - C), by Léonard Dumas, ITHQ university education coordinator
• “Votre stratégie de distribution Internet est-elle au point ?” [Is Your Internet Distribution Strategy up to Speed?] (in HRI, Vol. 7, No. 4 - A), by Léonard Dumas, ITHQ university education coordinator
• “Çiragan Palace Hotel Kempinski, Istanbul” (in HRI, Vol. 7, No. 4 - B), by Léonard Dumas, ITHQ university education coordinator
• “Code jaune, orange ou rouge, votre hôtel est-il sécuritaire ?” [Code Yellow, Orange or Red – Is Your Hotel Safe?] (in HRI, Vol. 7, No. 5 - A), by Léonard Dumas, ITHQ university education coordinator
• “Rosewood Hotels & Resorts Valeurs, tradition et service exceptionnel" [Rosewood Hotels & Resorts – Values, Tradition and Exceptional Service] (in HRI, Vol. 7, No. 5 - B), by Léonard Dumas, ITHQ university education coordinator
• “Plan marketing : casse-tête ou opportunité ? (1re partie)” [Marketing Plan: Headache or Opportunity? (Part 1)] (in HRI, Vol. 7, No. 6 - A), by Léonard Dumas, ITHQ university education coordinator
• “Hôtels SORAT : là où l’exception est la règle !” [SORAT Hotels: Where the Exception Is the Rule!] (in HRI, Vol. 7, No. 6 - B), by Léonard Dumas, ITHQ university education coordinator
• “Plan marketing : casse-tête ou opportunité ? (2e partie)” [Marketing Plan: Headache or Opportunity? (Part 2)] (in HRI, Vol. 8, No. 1 - A), by Léonard Dumas, ITHQ university education coordinator
• “Library Hotel, New York : avant tout, Nous voulons vous revoir !” [Library Hotel, New York: Above All, We Want to See You Back!] (in HRI, Vol. 8, No. 1 - B), by Léonard Dumas, ITHQ university education coordinator
• “Nordic Light Hotel, l’expérience Nordique” [Nordic Light Hotel: the Nordic experience] (in HRI, Vol. 8, No. 2 - A), by Léonard Dumas, ITHQ university education coordinator
• “Hôtel-Boutique ou Hôtel-Bonbon ?” [Boutique or Goodie hotel?] (in HRI, Vol. 8, No. 2 - B), by Léonard Dumas, ITHQ university education coordinator
• “Yield Management, cédez-vous toujours ?” [Yield Management: Do You Always Yield?] (in HRI, Vol. 8, No. 3 - A), by Léonard Dumas, ITHQ university education coordinator
• “Mandarin Oriental Hotel Group, Hong Kong : expression de l’hospitalité asiatique !” [Mandarin Oriental Hotel Group, Hong Kong: an Expression of Asian Hospitality!] (in HRI, Vol. 8, No. 3 - B), by Léonard Dumas, ITHQ university education coordinator
• “Burj Al Arab, Dubaï : tradition de l’hospitalité arabe et technologie de pointe !” [Burj al Arab, Dubaï: a Tradition of Arab Hospitality and Leading-edge technology!] (in HRI, Vol. 8, No. 4), by Léonard Dumas, ITHQ university education coordinator
• “MGM Grand Hotel - Las Vegas : La Mecque du jeu!” [MGM Grand Hotel – Las Vegas: the Mecca for Games!] (in HRI, Vol. 8, No. 5), by Léonard Dumas, ITHQ university education coordinator
• “Entretenir, c’est bien. Prévenir, c’est mieux!” [Maintaining is Good, but Preventing Is Better!] (in HRI, Vol. 8, No. 6 -A) by François Pageau, ITHQ university instruction
• “HOTELITO Desconocido - Un microcentre de villégiature au cœur de la nature!” [HOTELITO Desconocido – a Mini-resort in the Heart of Nature!] (in HRI, Vol. 8, No. 6 - B), by Léonard Dumas, ITHQ university education coordinator
• “JIA – Hong Kong - Là où le choix sera toujours le vôtre!” [JIA – Hong Kong – Where Your Choice will Aways Come First!] (in HRI, Vol. 9, No. 1), by Léonard Dumas, ITHQ university education coordinator
• “Rester informé grâce à la veille : Pas de formule secrète” [Staying Informed With Intelligence: It’s no Secret] (in HRI, Vol. 9, No. 2 - A), by Léonard Dumas, ITHQ university education coordinator
• “Le Seminole Hard Rock Hotel & Casino Hollywood - “Love All – Serve All” [The Seminole Hard Rock Hotel & Casino Hollywood – “Love All – Serve All”] (in HRI, Vol. 9, No. 2 - B), by Léonard Dumas, ITHQ university education coordinator
• “Les grandes associations hôtelières : pourquoi s’associer ?” [The Great Hotel Associations: Why Should You Join?] (in HRI, Vol. 9, No. 3 - A), by Léonard Dumas, ITHQ university education coordinator
• “The Grove Hotel, Royaume-Uni : Un hôtel parent-friendly !” [The Grove Hotel, United Kingdom: a Parent-friendly Hotel!] (in HRI, Vol. 9, No. 3 - B), by Léonard Dumas, ITHQ university education coordinator

• “La veille marketing... une dimension du système d’information marketing (SIM) à développer” [Marketing Intelligence: an Aspect of the Marketing Information System (SIM) to Be Developed], Administrative Sciences Association of Canada (ASAC), London, Ontario, 2001.
• “La veille et la PME, pourquoi pas ?” [Intelligence and SMEs, Why not?], Canadian Council for Small Businesses and Entrepreneurship (CCSBE), Laval University, Québec City, 2001.
• “Implantation d’une cellule de veille marketing en hôtellerie" [Implementing a Marketing Intelligence Cell in the Hotel Industry], Administrative Sciences Association of Canada (ASAC), Winnipeg, Manitoba, 2002.
• “La veille marketing et l’hôtellerie : une pratique à découvrir…” [Marketing Intelligence and the Hotel Industry: a Practice to Discover…], in Les Cahiers Espaces, No. 75, Hôtellerie de Nouveaux défis, Paris, October 2002.
• “La veille marketing s’impose en hôtellerie…” [Marketing Intelligence: a Must in the Hotel Industry], Administrative Sciences Association of Canada (ASAC), Québec City, 2004.
• “Regards sur l’hôtellerie” [A Look at the Hotel Industry], in Revue Téoros magazine, Vol. 23, No. 3, UQAM, Montréal, Fall 2004.
• “La veille marketing en hôtellerie: une pratique de gestion à exploiter” [Marketing Intelligence in the Hotel Industry: a Management Practice to Use], in Revue Téoros magazine, Vol. 23, No. 4, UQAM, Montréal, Fall 2004.