Really slick

Fur Institute of Canada to publish cookbook.

Now something of an embarrassment for the EU, the large-format, hardbound 128-page Seal in the Modern Kitchen – published only in Swedish, Finnish and Norwegian – had never received much international notice.

But last week, the original co-ordinator of the cookbook project, Anita Storm, angry at the EU’s seal ban, gave the fur institute the green light to produce its own versions of the book, which features recipes for such haute cuisine dishes as herb-stuffed seal schnitzel and seal Wellington with Madeira sauce.

“It’s a really slick cookbook. Jamie Oliver-style,” said David Barry, the institute’s sealing-committee co-ordinator.

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