When it comes to food, Barry Lazar is Montreal's Lewis without the Clark. Our Champlain; our Lasalle. An intrepid adventurer of all things culinary. For decades he has introduced us to the foods and cultures of the world he has found in the neighbourhoods and strip malls of Montreal. For those who mourned the long-out-of-print Guide to Ethnic Montreal that Barry did (with Tamsin Douglas) ten years ago, welcome to Barry Lazar's Taste of Montreal. Barry Lazar shares his explorations and discoveries with us. If it is a spice, flavouring, or food we are not familiar with, he describes what it tastes like, how it is used or eaten and its origins. More importantly he tells us where to find it. FEATURING *More than 100 entries-1-2 pages in length-arranged alphabetically. *Comprehensive indexes of restaurants, shops and other suppliers (with complete contact information). Anchovies, bourekas, carob, chai, epazote, espresso, fennel, garam masala, ground cherries, kebab and taouk, lemongrass, mahlab, masa harina, masticha, nuoc mam, olive oil, papas rellenas, patties, pine nuts, salt cod, sausage subs, smoked meat hot dogs, spruce beer, sourdough bread, sushi, truffles, zatar, zeshk, and much more.For a number of years Barry Lazar has written on food for the Montreal Gazette. His most recent column was called "Taste of the World." He is a regular contributor, as the "Flavourguy," for the popular montrealfood.com. When he is not writing about food or teaching public affairs journalism at Concordia University, Barry Lazar makes films with Garry Beitel.

For a number of years Barry Lazar has written on food for the Montreal Gazette. His most recent column was called "Taste of the World." He is a regular contributor, as the "Flavourguy," for the popular montrealfood.com. When he is not writing about food or teaching public affairs journalism at Concordia University, Barry Lazar makes films with Garry Beitel.

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