Condition: Like New
Nova Scotia Cookery, Then and Now is a cookbook that features a collection of recipes dating back to the Halifax Gazette of 1765, wartime newspaper supplement recipes, and community cookbooks. The editor, Mansour, has partnered these historical recipes with modern interpretations from Nova Scotia chefs and food industry specialists. Using contemporary food styles and local ingredients, these chefs have reimagined classic dishes, including pan-seared salmon and fish chowder, as well as beloved favorites like brown bread and baked beans.
The book includes recipes such as Irish potato pudding, rabbit stew with bannock, Gaelic fruitcake, and rappie pie, all of which highlight the province’s multicultural and ever-evolving culinary traditions.
Publishing details
Nimbus Publishing; 1st edition (November 23, 2017)
Paperback: 200 pages
ISBN-13: 978-1771085465
Weight: 544 g
Dimensions: 19.7 x 1.3 x 24.1 cm