DEREK DAMMANN was born in Campbell River, B.C., the salmon capital of the world. After studying cooking in Nanaimo, chef Dammann worked in one of Canada’s great Italian restaurants, Zambri’s, in Victoria, before making his way to the UK to work with Jamie Oliver in developing the concept behind the restaurant 15, and later becoming the corporate chef of Sweet Candy, Jamie’s private production company. He came back to Canada and settled in Montreal where he opened DNA, one of the most exciting nose-to-tail dining establishments in North America. He partnered with Jamie Oliver again to open Maison Publique, a hugely popular and highly regarded gastro-pub.

CHRIS JOHNS is one of Canada’s most respected food writers. He spent his early years in the Northwest Territories before moving south and eventually finding his way to Toronto. He has written extensively for en Route, The Globe and Mail, Wallpaper, Toronto Life and various international publications. His work has been translated into three languages and has appeared in the Best Food Writing compilation.

Derek Dammann's profile page

DEREK DAMMANN was born in Campbell River, B.C., the salmon capital of the world. After studying cooking in Nanaimo, chef Dammann worked in one of Canada’s great Italian restaurants, Zambri’s, in Victoria, before making his way to the UK to work with Jamie Oliver in developing the concept behind the restaurant 15, and later becoming the corporate chef of Sweet Candy, Jamie’s private production company. He came back to Canada and settled in Montreal where he opened DNA, one of the most exciting nose-to-tail dining establishments in North America. He partnered with Jamie Oliver again to open Maison Publique, a hugely popular and highly regarded gastro-pub.

CHRIS JOHNS is one of Canada’s most respected food writers. He spent his early years in the Northwest Territories before moving south and eventually finding his way to Toronto. He has written extensively for en Route, The Globe and Mail, Wallpaper, Toronto Life and various international publications. His work has been translated into three languages and has appeared in the Best Food Writing compilation.

Chris Johns' profile page

“One of the most exciting and original cookbooks published since Canada’s centennial 50 yesars ago.”

The Globe and Mail

“Comprehensive and stunning”

Quill & Quire

“Entertaining and imaginative, informative, inspiring and absorbing. In places, it’s truly funny. And the photographs are gorgeous”

Montreal Gazette

“True North ... may forever change the way we think of ‘Canadian food’ ”

National Post