Nova Scotia Cookery, Then & Now

Nova Scotia Cookery, Then & Now

Modern Interpretations of Heritage Recipes

Book - 2017
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"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."--Nimbus Publishing.
Publisher: Halifax, Nova Scotia : Nimbus Publishing, 2017
Branch Call Number: 641.59716 N9352
Characteristics: 200 p. : col. ill

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Gaelic Fruitcake: A Recipe Quest

Review by Joanna Veale, LA6 Central Library Nova Scotia Cookery, Then and Now features recipes drawn from the Nova Scotia Archives and modernized by local chefs and food industry specialists. Nova Scotia Cookery, Then & Now  A céic-mheasan One of the featured recipes in this cookbook is for Lunenburg Fruitcake (pg. 76). I was intrigued by the archival recipe that provided the inspiration:… (more)


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