Condition: Like New
Nova Scotia Cookery, Then and Now is a cookbook edited by Valerie Mansour. It features a collection of recipes dating back to The Halifax Gazette of 1765, wartime newspaper supplement recipes, and community cookbooks. Mansour paired the recipes with Nova Scotia chefs and food industry specialists who added a modern twist to the dishes. Using today's food styles and local ingredients, these chefs have recreated everything from classic seafood dishes like planked salmon and fish chowder to favourites like brown bread and baked beans. The book includes recipes like Irish potato pudding, rabbit stew with bannock, Gaelic fruitcake, and rappie pie, which showcase the province's multicultural and ever-evolving foodways.
Publishing details
Nimbus Publishing; 1st edition (November 23, 2017)
Paperback: 200 pages
ISBN-13: 978-1771085465
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