Nova Scotia cookery, then & now
Subtitle: modern interpretations of heritage recipes
By: edited by Valerie Mansour ; photography by Len Wage and Jessica Emin
Contributors: Public Archives of Nova Scotia
Published: 2017
Language: eng
Number of pages: 188
ISBN-13: 9781771085465
Subjects: History; Dinners and dining; Maritime Provinces style; Food; Cooking; Canadian Cooking
Other titles: Nova Scotia Archieves and Select Nova Scotia present; Nova Scotia cookery, then and now
Description: "A then-and-now cookbook, pairing Nova Scotia's best chefs with historic recipes for a modern twist on old favourites Take one batch of historic recipes, add a handful of local, inspired chefs, mix well, and serve up a modern version of Nova Scotia culinary history. To create this book, food writer and editor Valerie Mansour reviewed the Nova Scotia Archives's What's Cooking? digital collection and, along with their staff, pulled out a cross-section of recipes dating back as far as The Halifax Gazette of 1765, and featuring material from wartime newspaper supplement recipes, community cookbooks, and more. Taste of Nova Scotia then matched recipes with Nova Scotia chefs and food-industry specialists, who put a modern twist on the recipes. Using their expertise, today's food styles, and local ingredients, top chefs from across the province have recreated everything from classic seafood dishes like planked salmon and fish chowder to time-honoured favourites like brown bread and baked beans, with items like Irish potato pudding, rabbit stew with bannock, Gaelic fruitcake, and rappie pie showcasing the province's multicultural and ever-evolving foodways. Features over 80 recipes, full-colour photos of the dishes in historic Nova Scotia settings from photographer Len Wagg and stylist Jessica Emin, as well as fascinating archival materials."--
Notes: Includes bibliographical references (pages 179-183) and index.