The Nova Scotia Inns And Restaurants Cookbook

A bestseller that blends the rich tradition of "down-home" cooking with modern and innovative ideas for delicious eating. The best crowd-pleasing recipes from popular inns, restaurants, and home kitchens all around Nova Scotia are collected in this unique cookbook. Blending the rich tradition of "down home" cooking with modern and innovative ideas, The Taste of Nova Scotia Cookbook provides mouth-watering recipes for every inclination. The recipes make use of ingredients for which Nova Scotia is known--from seafood and lamb to apples, blueberries, pumpkins, and maple syrup.Drawing on the many heritages that make up; the province, from Scottish, Acadian, and Mi'kmaq to Italian, Irish, and German, this cookbook truly reveals the taste of Nova Scotia. Taste of Nova Scotia is a province-wide restaurant program whose members are committed to serving their customers the very best of Nova Scotia's fine harvests of both the land and sea.

Trout Point Lodge, nestled in rural Nova Scotia and one of the most acclaimed inns and cooking schools in North America, offers innovative cuisine in this stunning new cookbook. Called “extraordinary” by Food & Wine magazine and rated “one of the country’s top cooking schools” by Chatelaine, Trout Point Lodge has become one of the premier culinary destinations in North America. Set against the spectacular natural beauty of rural Nova Scotia, the Lodge’s dining room and cooking school feature delicious dishes that combine distinctive Cajun/Creole flavours with Acadian heritage cooking. The Trout Point Lodge Cookbook emphasizes the authors’ philosophy of using diverse, fresh and healthy ingredients, and features over 140 recipes drawn from the dining room’s ever-changing menu. It explains the fundamentals of seafood, vegetable and wild foods cookery from a distinctive Creole/Cajun viewpoint and marries them to traditional Acadian methods. The recipes are truly original, from Mussels Smoked in Pine Needles to Creole Bouillabaisse and from Wild Mushroom Jambalaya to Heritage Apple Tart with Breton Crust. The cookbook provides a fascinating text to accompany the recipes: historical and cultural details, notes on foraging for wild mushrooms, instructions on building a seafood smokehouse and, of course, tips on Trout Point’s unique cooking techniques. Replete with Wayne Barrett’s stunning photography of the lodge, the landscape and the food, The Trout Point Lodge Cookbook is the culinary event of the season.

Authors Elaine Elliot and Virginia Lee have combed Nova Scotia, New Brunswick and Prince Edward Island, searching out the best restaurants and inns, the finest chefs, and the most irresistible recipes. In this seventh edition of Maritime Flavours, they share the results of their research: the most sumptuous and appealing recipes from Canada's east coast. The selection of recipes feature lobster, mussels, haddock and halibut, as well as fresh lamb and chicken. Delectable desserts made with blueberries, apples, rhubarb, maple syrup and rum all reflect the culinary traditions of Canada's eastern provinces. All of the recipes in Maritime Flavours have been adapted and tested for home cooking, enhanced by stunning colour photographs of the prepared dishes, shot on location. In addition to the recipes, the authors have also selected inns and restaurants that offer a range of culinary experiences. This revised and updated edition is both a splendid cookbook and an unequalled guide to the culinary treasures of Canada's Maritime provinces.

Maritime cooking starts with great local produce--lobster, scallops, oysters, blueberries, apples, cranberries, maple syrup, and more. There are treasured traditional dishes--hodge podge, baked beans, gingerbread, blueberry grunt--as well as the simple but delicious lobster boil. Leading chefs like Craig Flinn of Halifax's Chives restaurant, Michael Howell of The Tempest in Wolfville, and many others have come up with wonderful new ways of cooking with fresh, local ingredients. Best Recipes of the Maritime Provinces brings the traditional and the contemporary together in one great collection. During her many years as Canadian Living magazine's food editor, Elizabeth Baird was a great fan of Maritime cooking. She has visited every corner of the region to research and write about great local producers and cooks and their recipes. To prepare this collection, she started with well over 1,000 recipes published in cookbooks over the past three decades. From those, she has selected 400+ recipes by over fifty of the region's leading chefs, including Elaine Elliot and Virginia Lee, whose bestselling Maritime Flavours has sold more than 30,000 copies. Also included are tasty recipes from healthy eating champions Maureen Tilley and Sandra Nowlan. This is the book that every Maritime cook will want--and that visitors will take home so they can explore the region's rich culinary traditions.

Cover copy reads: Dating to 1785, the Cooper's Inn is one of the oldest surviving waterfront buildings in Nova Scotia. Restored in 1988 to provide the warmth and charm of a fine Country Inn, Gary and Cynthia won the Built Heritage Award for their work. The restaurant is acclaimed for its gourmet cuisine and candle lit ambience. This book is one stage in the on-going process of providing good food and service to those who are our guests.

A bestseller that blends the rich tradition of ?down-home? cooking with modern and innovative ideas for delicious eating. The recipes make use of ingredients for which Nova Scotia is known?from seafood and lamb to apples, blueberries, pumpkins and maple syrup. The Taste of Nova Scotia is definitely a rare treat.

There are many great classics of down-home Maritime cooking, handed down for generations. Based on fresh, local, plentiful produce, these are dishes that Maritimers and visitors alike love. As a champion of Nova Scotia cooking and the local food movement, Craig Flinn has enjoyed these dishes all his life. In his new cookbook, he offers great new ways for the cook at home to make these classics taste even better. Included in the collection: The Halifax Donair, The Ultimate Seafood Chowder, Lobster Rolls, Fish Battered Three Ways -- as well as new twists on classics like Scallop and Asparagus Carbonara, Kale Caesar Salad, and the East Coast Reuben Sandwich. Every recipe has been home-cook tested to guarantee great results. This is a cookbook every Nova Scotian, old and young, will want in their kitchen -- and every visitor will want to take home.