As the husband of a Canadian diplomat, Cameron Stauch has travelled the world and had the opportunity to explore, in depth, the local cuisines of Hong Kong, India, Vietnam, and Thailand (where he is currently based). It was during a three year posting in Hanoi, Vietnam that he was inspired to write his first cookbook, “Vegetarian Vietnam”. Based on recipes devised over centuries by Mahayana Buddhist monks and nuns, his book features spicy, tangy, crunchy, and sweet dishes ranging from soups and noodle bowls to main courses with rice and stir-fried vegetables to desserts and fruit drinks. In these pages, Cameron shares light, flavourful recipes that draw on the full range of Vietnamese herbs and spices.
In between his family’s postings abroad, Cameron spent six years in the kitchen in Ottawa at Canada’s Rideau Hall as one of the cooks to three Governors General of Canada. He has cooked for Her Majesty Queen Elizabeth and the Duke of Edinburgh, the Prince of Wales and the Duchess of Cornwall; the Duke and Duchess of Cambridge, and the Emperor and Empress of Japan, to name a few. He describes his personal cooking style as “cooking globally and sourcing locally” and particularly enjoys learning about local ingredients and meeting the people who grow, produce, and cook local flavours wherever he may be living. “Vegetarian Vietnam” (March 2018) is published by WW Norton Press.