Nova Scotia Cookery, Then & Now


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. Then, 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.

Nova Scotia Cookery, Then & Now includes over 80 recipes courtesy of the following Taste of Nova Scotia chefs and producers: Governors Pub & EateryBattery ParkBrooklyn WarehouseThe Cake LadyThe Flying Apron Inn & CookeryArgyler Lodge & RestaurantTangled GardenLane’s Privateer InnThe Old Fish Factory Restaurant and Ice House BarValley Flaxflour Ltd.Kitchen Door CateringThe Press Gang Restaurant & Oyster BarFireside KitchenWhite Point BeachThe Kilted ChefKiju’s/Membertou Trade & Convention CentreMuwin Estate WinesBoxing Rock Brewing Company and Ironworks Distillery.

To Purchase: Contact Nimbus Publishing or stop by the launch to try some of the tasty recipes and learn more about this incredible project!

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