Maritime Inns Restaurants Cookbook

Here is the ultimate cookbook and guidebook featuring the most delicious cuisine to be found on Canada's east coast. Authors and food enthusiasts 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 fourth edition of Maritime Flavours: Guidebook and Cookbook, they share the results of their research: sumptuous and appealing recipes from accomplished east coast chefs, and a completely revised and updated guide to the top inns and restaurants in the Maritimes. All of the recipes in Maritime Flavours have been carefully selected and home-tested. Many are accompanied by stunning colour photographs of the prepared dishes, shot on location. As well, each inn or restaurant chosen by the authors -- many of which are new in this completely revised and updated edition -- is accompanied by a full-colour photograph and essential information on hours of operation, facilities and other important details. All featured locations can be easily found on the book's handy map. In total, this treasure trove of Maritime culinary tradition includes 150 easy-to-follow recipes and 75 fine establishments -- mouth-watering proof of the diversity and enduring appeal of "Maritime flavours."

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.

The 7th edition of the ultimate guidebook for an unforgettable culinary tour of the 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.

There’s no better way to experience fine hospitality than by visiting a country inn. If you’re a guest of Saint John’s Inn on the Cove, you can also treat yourself to beautifully prepared meals. In Tide’s Table, innkeepers Ross and Willa Mavis have created the ultimate Maritime cookbook, updating traditional Maritime recipes and adding hundreds of new ones. An ideal companion from morning until night, Tide’s Table reflects the Mavises’ relaxed sense of hospitality. Included in the book are recipes for everything from simple entrées to holiday fare, including a traditional plum pudding that even Martha Stewart would admire. Willa, the “Queen of Condiments” according to CBC Radio’s Vicki Gabereau, leads readers through the preparation of pickles and relishes. A new version of chow chow, a spicy chilli sauce, a chutney that combines apples with rhubarb — nothing misses her unique sense of colour and flavour. Meanwhile, Ross demonstrates how to prepare savoury treats such as Creamy Fiddlehead Soup, Lover’s Chicken (a Valentine’s Day creation) and Maple Barbecued Salmon. Featuring more than 200 recipes and dozens of special tips as well as metric and imperial measurements, Tide’s Table is an indispensable guide to contemporary Maritime cuisine.

Fresh local fiddleheads and asparagus signal the beginning of a new season of fresh and delicious summer produce. In their new cookbook, Elaine Elliot and Virginia Lee celebrate the flavours of summer--refreshing salads, fresh berry desserts, cold soups, picnic food and barbecue fare. Summer Flavours celebrates the season with a range of traditional and innovative recipes offering a full gastronomic experience. Enjoy Lobster and Roasted Red Pepper on Sunflower Bread, Tomato and Basil Salad with Balsamic Vinaigrette, Fresh Steamed Fiddleheads, Sesame-Crusted Atlantic Salmon with Cider Glaze, Fresh Cherry Clafouti, and dozens of others. Many of the recipes are creations of chefs at Atlantic Canada's finest inns and restaurants, others come from the authors' own kitchens. All are adapted for home use and fully tested. Best of all, this new cookbook has dozens of photographs illustrating the dishes and the exciting colours of the season. For cooks looking for new ideas that celebrate summer's bounty and seasonal tastes, Summer Flavours is an ideal cookbook.

Flannel John's Pirate Galley Cookbook is author Tim Murphy's third in a series of "cookbooks for guys." This second edition adds additional content from its predecessor. This book focuses on food from the ocean, lakes and rivers as well as some shipboard favorites.