Enticing Nova Scotia Recipes

Have you ever read about or visited Canada's Northern Province of Nova Scotia? It is well-known for not only its beautiful landscape but also for its seafood. However, the cuisine is not all about lobsters and fish. Would you like to try your hand at some recipes from Nova Scotia? This cookbook includes the authentic recipes that you'll enjoy preparing and eating, too. Nova Scotia's beauty is difficult to overstate, and even though the oceanside hills offer breathtaking views, some travelers book trips to the province mainly for its food. The dishes served in Nova Scotia go from fresh lobster, just off the boat, to potato and meat dishes and stews to wonderfully presented desserts. Scotland has had an influence on the cuisine, but most of its iconic recipes are born from the local ingredients. Nova Scotia is geographically close to the United States Northeast and the state of Maine. Both of the areas specialize in wild blueberries, which are used in many kinds of the recipes, from desserts, jellies and jams to wine and beer. Oatcake recipes are everywhere in Nova Scotia & they originally came from Scotland. They're easy to make & perfect with tea or coffee. Turn the page, learn more about Nova Scotia dishes.

What better way to get a taste of Nova Scotia than to enjoy a bowl of seafood chowder! Visitors know that Nova Scotia is rich in history, beauty, and seafood. In every town, at every stop along your way, you find Nova Scotians making chowder. Now Nova Scotia boasts the world’s first Chowder Trail, featuring local restaurants offering outstanding chowders to visitors and residents alike. Cookbook authors Elaine Elliot and Virginia Lee have selected the best of these recipes, tested and adapted them for home use and brought them together in this appealing collection. Every bowl of chowder tells a story of its community’s roots and local harvest. This collection of recipes offers home cooks many great ideas on how to use fresh seafood from the Atlantic coast combined with other seasonal ingredients to produce tempting, tasty and healthy dishes.

In the early nineties, friends Daniel Abel, Charles Leary, and Vaughn Perret noticed something significant about Louisiana’s culinary landscape: the many of the indigenous foods and techniques that had once been so integral to Cajun and Creole cooking had vanished. Fueled by their appreciation for Old-World French farming and cooking styles, as well as New World native products, the three founded the renowned Chicory Farm and Chicory Farm Café. Their distinctive cheeses, mushrooms, and organic produce were soon featured in the best New Orleans restaurants, and brought about a renaissance in small farms and local produce. Continuing their search for the roots of Cajun/Creole cuisine, in 1996 the trio traveled to an area in Nova Scotia originally known as Acadia, where French settlers early in the seventeenth century founded North America’s first culinary society: the Order of Good Cheer. When expelled by the British in the eighteenth century, these French Acadians moved to Louisiana, where they were called Cajuns. Out of the three partners’ trip came the idea for a center for food learning that would also be a vacation destination. Trout Point Lodge, a cooking school and resort located in the spectacular beauty of the Nova Scotia wilderness, was born. Called “extraordinary” by Food & Wine magazine, Trout Point has become one of the premier culinary destinations in North America. The Trout Point Lodge Cookbook explores the fascinating merging of the Creole, Cajun, and Acadian cuisines–what the authors call New World Creole. Cooking with the most diverse, healthful, and fresh ingredients, the authors present original and enticing dishes tailored for the home cook. Here you’ll find recipes for Wild Mushroom Pâté, Finnan Haddie Jambalaya, Cashew Chili, Lime-Grilled Cattail Root, Sesame and Dill—Encrusted Haddock, and Blueberry Bread Pudding. Historical and cultural tidbits, useful sidebars, and unique cooking tips–such as how to forage safely for wild mushrooms and how to smoke fish–complement the delicious culinary creations within these pages. Beautifully illustrated with photographs of the amazing dishes, the dramatic wilderness, and the stunning lodge itself, this unique and inspiring cookbook brings a new cuisine–New World Creole–to the table.

Going strong since 2004, this book has sold thousands of copies! This cookbook is a must have for those of you who love yummy, easy to prepare, and make ahead dishes that will have everyone wanting the recipe ! When putting together A Nova Scotia Potluck, folk artist Shelagh Duffett asked her friends for their most popular potluck dishes, the ones that people always ask for and the ones that disappear the fastest. This book is the happy result, a valuable secret weapon to have on hand next time you are asked to "bring something". Some of the recipes are traditional Nova Scotian fare, others are tried and true family recipes and many are just favourites of Shelagh ."I had recipes on pieces of paper, from years of collecting and decided it was time to put them all in one easy to find place!" We are glad she did. This is a terrific collection for those of you who enjoy entertaining and sharing good food with family and friends. There are also samples of Shelagh's delightful paintings scattered throughout the book.

Nova Scotia boasts the world's first Chowder Trail, featuring local restaurants offering outstanding chowders to visitors and residents alike. Cookbook authors Elaine Elliot and Virginia Lee have selected the best of the recipes from restaurants, diners and food trucks in the province, tested and adapted them for home use and brought them together in this appealing collection. Every bowl of chowder tells a story of its community's roots and local harvest. This collection of recipes offers home cooks many great ideas on how to use fresh seafood from the Atlantic coast combined with other seasonal ingredients to produce tempting, tasty and healthy dishes.

Discover the flavors of Nova Scotia with recipes, stories and photographs from 27 incredible restaurants in and around Halifax. Halifax is famous for its fresh and flavorful seafood. But as the largest city in Canada’s Maritime Provinces, it should be no surprise that Halifax boasts a wide variety of culinary traditions with some of the country’s finest restaurants. With cuisine ranging from classic Canadian to Italian, Thai, Chinese, Japanese, Greek, and more, Halifax combines its local bounty with global flavors. In Halifax Tastes, Liz Feltham collects delectable recipes from twenty-seven restaurants across the Halifax and Dartmouth area. With stories and gorgeous photography of the food and the scenery, Halifax Tastes offers a mouth-watering window into the culinary world of Halifax—and lets you bring the flavor home.