Dan Clapson's debut cookbook is a contemporary love letter to Canadian Prairie food culture—one rooted in memory, seasonality, and a deep respect for place. Co-authored with Twyla Campbell and inspired by the two writers' Prairie roots, the book reinterprets prairie-style cooking through a modern, and inclusive lens, blending tradition with fresh perspective. Recipes spotlight regional ingredients such as grains, beef, root vegetables, regional berries, and freshwater fish, while personal storytelling grounds the book in the lived experience of Prairie life.
After its release, Prairie became a Globe & Mail bestseller, earning both critical and commercial praise from outlets like Food & Wine, Epicurious, National Post and many more.
Readers and reviewers alike have responded to its approachable recipes, thoughtful narratives, and ability to make Prairie cuisine feel at once nostalgic and forward-looking. The book has been embraced by home cooks, chefs, and independent booksellers across Canada, praised for its warmth, clarity, and sense of authenticity.
More than a cookbook, Prairie has been recognized as a cultural snapshot of a region often underrepresented in food media—one that affirms the Prairies (i.e. Saskatchewan, Manitoba and Alberta) as a vital and evolving part of Canada’s national culinary identity.
Here's a few recipes from Prairie to try out at home!
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