Julian Armstrong has been living in Québec and has been enjoying the endless food discoveries that the cuisine has to offer. She wrote and completed her cookbook in 1990, and revised it again in 2001. An interesting fact about the cookbook itself is that Julian Armstrong organized it in the way that she travelled. Each region was a new section in the book, each having their own variations to the same dishes, or having completely different dishes that is specific to that area 

The recipe itself is incredibly easy to put together but can be very inconsistent when baking, my best attempt was when I used all fresh ingredients.

The cuisine itself has a rich background that originates from France, but has become associated with Québec over the years, and the replacement of the brown sugar.