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Author: CHARLES. LIEF
Publisher:
ISBN: 9781774713501
Category :
Languages : en
Pages : 0
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Book Description
Author: CHARLES. LIEF
Publisher:
ISBN: 9781774713501
Category :
Languages : en
Pages : 0
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Book Description
Author: Craig Flinn
Publisher: Formac Publishing Company
ISBN: 1459503929
Category : Cooking
Languages : en
Pages : 162
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Book Description
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.
Author: Elaine Elliot
Publisher: Formac Publishing Company
ISBN: 1459503244
Category : Cooking
Languages : en
Pages : 98
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Book Description
What better way to get a taste of Nova Scotia than to enjoy a bowl of seafood chowder! Visitors know that Nova Scotia is rich in history, beauty, and seafood. In every town, at every stop along your way, you find Nova Scotians making chowder. Now Nova Scotia boasts the worlds first Chowder Trail, featuring local restaurants offering outstanding chowders to visitors and residents alike. Cookbook authors Elaine Elliot and Virginia Lee have selected the best of these recipes, tested and adapted them for home use and brought them together in this appealing collection. Every bowl of chowder tells a story of its communitys roots and local harvest. This collection of recipes offers home cooks many great ideas on how to use fresh seafood from the Atlantic coast combined with other seasonal ingredients to produce tempting, tasty and healthy dishes.
Author:
Publisher:
ISBN:
Category : Canada
Languages : en
Pages : 1602
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Book Description
Author:
Publisher: University of Toronto Press
ISBN:
Category : Canada Imprints
Languages : en
Pages : 1610
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Book Description
Author: Andrew Hempstead
Publisher: Moon Travel
ISBN: 1631210408
Category : Travel
Languages : en
Pages : 424
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Book Description
Outdoorsman Andrew Hempstead offers an inside glimpse of the best of Nova Scotia, from taking a tour of Alexander Keith's Brewery to witnessing the world's highest tides at the funnel-shaped Bay of Fundy. In addition to tips on where to stay, eat, and recreate, Hempstead also suggests itineraries—such as Coastal Cruising, Artists and Artisans, and Family Road Trip—to help travelers make the most of their trip. Complete with details on hiking through national parks, joining in the fun at a ceilidh, and getting up close and personal with the world's rarest whales, Moon Nova Scotia gives travelers the tools they need to create a more personal and memorable experience. This full-color guide includes vibrant photos and helpful maps.
Author: Charles Lief
Publisher:
ISBN: 9781551098753
Category : Cooking
Languages : en
Pages : 176
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Book Description
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.
Author: Lindy Mechefske
Publisher:
ISBN: 9781772761122
Category : Community cookbooks
Languages : en
Pages : 0
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Book Description
"Out of Old Ontario Kitchens pays homage to the First Peoples of this land and the earliest settlers; those who trapped and fished and hunted; those who cleared the land and planted crops; and to all those women - our mothers and aunts, our grandmothers and great-grandmothers and great-great grandmothers - who got up and lit the fire; who toiled and stirred and cooked and baked and who kept families alive.... From bannock to venison, Empire biscuits to Canada's War Cake, Veal and Ham Pie to Charlotte Russe d'Erable, these are the tales of what we ate - our food trails - because food stories, as it turns out, are the real stories of our lives."--
Author: Marian Butler
Publisher:
ISBN:
Category : Canada
Languages : en
Pages : 910
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Book Description
Author: Katie Parla
Publisher: Clarkson Potter
ISBN: 0804187193
Category : Cooking
Languages : en
Pages : 258
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Book Description
A love letter from two Americans to their adopted city, Tasting Rome is a showcase of modern dishes influenced by tradition, as well as the rich culture of their surroundings. Even 150 years after unification, Italy is still a divided nation where individual regions are defined by their local cuisine. Each is a mirror of its city’s culture, history, and geography. But cucina romana is the country’s greatest standout. Tasting Rome provides a complete picture of a place that many love, but few know completely. In sharing Rome’s celebrated dishes, street food innovations, and forgotten recipes, journalist Katie Parla and photographer Kristina Gill capture its unique character and reveal its truly evolved food culture—a culmination of 2000 years of history. Their recipes acknowledge the foundations of Roman cuisine and demonstrate how it has transitioned to the variations found today. You’ll delight in the expected classics (cacio e pepe, pollo alla romana, fiore di zucca); the fascinating but largely undocumented Sephardic Jewish cuisine (hraimi con couscous, brodo di pesce, pizzarelle); the authentic and tasty offal (guanciale, simmenthal di coda, insalata di nervitti); and so much more. Studded with narrative features that capture the city’s history and gorgeous photography that highlights both the food and its hidden city, you’ll feel immediately inspired to start tasting Rome in your own kitchen. eBook Bonus Material: Be sure to check out the directory of all of Rome's restaurants mentioned in the book!
