From the legend of the appearance of maple sugar among the Amerindians, to Rigaud and its potato fields, Montreal and its Place Ville-Marie, Duchesnay, La Malbaie, Lac-Saint-Jean and the Gaspé, the author presents a Quebec that, without pretension, he makes as interesting for its inhabitants as for its visitors. The book is enhanced by recipes featuring maple syrup, one of the author's favorite dishes. These recipes come from her mother and grandmothers, who made good use of it. Her aunts, her cousins and even her neighbors have put their hands to the dough to reveal some of the secrets of traditional, ancestral Quebec gastronomy.

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