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Nova Scotia cookery, then & now : modern interpretations of heritage recipes

Author: Valerie Mansour; Len Wagg; Nova Scotia Archives and Records Management,
Publisher: Halifax, NS : Nimbus Publishing Limited [2017] ©2017
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
"A then-and-now cookbook, pairing Nova Scotia's best chefs with historic recipes for a modern twist on old favourites 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  Read more...
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Genre/Form: Cookbooks
History
Livres de cuisine
Additional Physical Format: Nova Scotia cookery, then & now.:
Halifax, Nova Scotia : Nimbus Publishing, 2017.
(CaOONL)2017904124X
electronic version:
Nova Scotia cookery, then & now.
Halifax, Nova Scotia : Nimbus Publishing, 2017
(OCoLC)1035277683
Document Type: Book
All Authors / Contributors: Valerie Mansour; Len Wagg; Nova Scotia Archives and Records Management,
ISBN: 9781771085465 1771085460
OCLC Number: 1032334822
Notes: At head of title: The Nova Scotia Archives and Select Nova Scotia present.
Includes index.
On cover: Edited by Valerie Mansour ; photography by Len Wagg.
Description: xi, 188 pages : colour illustrations ; 24 cm.
Other Titles: Nova Scotia cookery, then and now
Responsibility: edited by Valerie Mansour ; photography by Len Wagg.

Abstract:

"A then-and-now cookbook, pairing Nova Scotia's best chefs with historic recipes for a modern twist on old favourites 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. Features over 80 recipes, full-colour photos of the dishes in historic Nova Scotia settings from photographer Len Wagg and stylist Jessica Emin, as well as fascinating archival materials."--

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