Out of Old Saskatchewan Kitchens (pb)
Publisher: MacIntyre Purcell Publishing Inc.$24.95Out of Old Saskatchewan Kitchens is the story of people and the food they prepared. With more than 50 photos, it is a window into life as it was then. If you want to know what life was really like in early Saskatchewan, come to the table with us.
AMAZING
This is an amazing glimpse into the food we ate and the people who prepared it.
— Gordon Barnhart, historian, and former Lieutenant Governor of SaskatchewanA CULINARY CLASSIC
This blending of characters, recipes, and stories serves up a menu of home. In the tradition of iconic Canadian food writers Anita Stewart, Marie Nightingale, and Edna Staebler, Amy Jo Ehman has penned a culinary classic.
— dee Hobsbawn-Smith, chef and award-winning author of Foodshed: An Edible Alberta AlphabetTIME-WORN
Amy Jo Ehman describes traditional ethnic foods and relates these to the incredible diversity of Saskatchewan, and in the process provides us with time-worn recipes for many of these dishes.
— Alan Anderson, author of Settling SaskatchewanThe Legend of Gladee’s Canteen Down Home on a Nova Scotia Beach
Publisher: Pottersfield Press$19.95“Everyone remembers the famous food at Gladee’s Canteen, especially Gladee’s fish and chips and her coconut cream pie.” — Calvin Trillin
Gladee’s Canteen, several times voted as one of the ten best restaurants in Canada, was a special example of co-operative and communal spirit. At the centre of the operation were Gladee and her sister Flossie, supported by the extended Hirtle family. They offered a warm welcome and a memorable menu, in a setting brashly open to the forces of nature.
The Legend of Gladee’s Canteen tells the story of a popular Nova Scotia beach and a pioneer family who, against the odds, constructed a simple canteen at Hirtle’s Beach in1951 and ran it for forty years. The book draws on the author’s family associations, personal memory, and the outlying stockpile of collective recollections — a tapestry of events woven through the evolutionary fabric of a small, relatively isolated Maritime coastal community.
The era of Gladee’s Canteen is remarkable story that takes place in a small coastal Nova Scotia community blessed with a spectacularly dynamic living beach. In its time, the Hirtle family and its sparkling enterprise thrived in spite of relative isolation, uncertain funding, and domestic demons. As a Nova Scotia epic, the success story of Gladee’s Canteen mirrors the recent history of Hirtle’s Beach, exemplifying the twists and turns locked up in legend.
Atlantic Seafood Recipes from Chef Michael Howell
Publisher: Nimbus Publishing$24.95Chef Michael Howell shares over fifty of his favourite seafood recipes, covering fourteen different types of fish with dishes ranging from classic to contemporary.
Atlantic Seafood is full of easy tips for buying locally and ethically, presenting dishes to impress, and making simple substitutions. With over forty vivid colour photographs, Atlantic Seafood appeals to the fish connoisseur in all of us.
Canadian Spirits The Essential Cross-Country Guide to Distilleries, Their Spirits, and Where to Imbibe Them
Publisher: Nimbus Publishing$29.95Take a spirited tour of the distilleries of Canada with award-winning, bestselling authors Stephen Beaumont and Christine Sismondo. Featuring over 75 colour photos, Canadian Spirits provides thirsty readers with reviews of spirits and the distilleries in which they are produced, as well as the history of Canada’s distilling industry. Raise a glass with this cross-Canada roadmap to exploring craft spirits.
Nova Scotia Cookery, Then and Now Modern Interpretations of Heritage Recipes
Editor: Valerie MansourPublisher: Nimbus Publishing$27.95Take 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.
Eating Wild in Eastern Canada A Guide to Foraging the Forests, Fields, and Shorelines
Publisher: Nimbus Publishing$22.95From fiddleheads to spruce tips, wild food can be adventurous and fun—with the right guide. In Eating Wild in Eastern Canada, award-winning author and conservationist Jamie Simpson (Journeys through Eastern Old-Growth Forests) shows readers what to look for in the wilds and how and when to collect it.
Grouping foods by their most likely foraging locations—forests, fields, and shorelines—and with 50 full-colour photographs, identification is made accessible for the amateur hiker, wilderness enthusiast, and foodie alike. Includes historical notes and recipes, cautionary notes on foraged foods’ potential dangers, and interviews with wild-edible gatherers and chefs. While gathering wild edibles may be instinctive to some, there is an art to digging for soft-shelled clams and picking highbush cranberries, and Simpson joyfully explores it in this one-of-a-kind narrative guidebook.
Flavours of New Brunswick The Best Recipes from Our Kitchens
Publisher: Nimbus Publishing$24.95Bursting with recipes from land and sea, Flavours of New Brunswick brings together the best-loved appetizers, entrées, soups, preserves, desserts, and more from Karen Powell’s popular cookbooks. If you loved Taste of New Brunswick or the original Flavours of New Brunswick, this updated edition is for you. Featuring time-tested favourites like Fundy Fog Pea Soup and crowd-pleasers like Fiddlehead Fry and Leek and Salmon Pizza, these delicious recipes are as fun to make as they are to share!
East Coast Crafted The Essential Guide to the Beers, Breweries, and Brewpubs of Atlantic Canada
Publisher: Nimbus Publishing$39.95From the pioneering breweries of historic downtown Halifax to the distinct merroir of rural Prince Edward Island, from the banks of New Brunswick’s St. John River to the far-flung iceberg alleys of Newfoundland, East Coast Crafted features behind-the-scenes profiles of each of Atlantic Canada’s nearly 70 breweries and brewpubs. With a fun, narrative style, authors Christopher Reynolds (Cicerone, beer judge, co-owner, Stillwell beer bar) and Whitney Moran (beer journalist and editor) get to know the people behind the pints and offer readers dozens of recommendations as they explore their favourite suds from across the region. The result is the first comprehensive guide to Atlantic Canada’s evolving craft beer industry, an ideal read for beer tourists and local champions of Canada’s fastest-growing craft beer-producing region.
Features a foreword from Canada’s preeminent beer writer, Stephen Beaumont ( World Atlas of Beer ), and over 60 colour photos from celebrated photographer Jessica Emin ( The Wine Lover’s Guide to Atlantic Canada ).
The Wine Lover’s Guide to Atlantic Canada
Publisher: Nimbus Publishing$37.95Whether it’s racking up international awards or attracting tourists to the east coast in droves, the world has taken notice of Atlantic Canada’s wine. The Wine Lover’s Guide to Atlantic Canada is the definitive guide to region, through the blueberry-wine empire of Newfoundland and Labrador, to the isolated terroir of Prince Edward Island, the lush river vineyards of New Brunswick, and the rich coastal and valley wines of Nova Scotia.
In engaging, accessible text, sommelier-journalists Moira Peters and Craig Pinhey explore the history, climate, and industry of wine-making distinct to each Atlantic province, showcasing the various grape varietals, styles, and influences of this eclectic wine region. Features profiles of over thirty Atlantic wineries, sidebars, terroir maps, and is accented with over 75 stunning images from sommelier-photographer Jessica Emin.
Pantry and Palate Remembering and Rediscovering Acadian Food
Publisher: Nimbus Publishing$34.95In Pantry and Palate, journalist Simon Thibault explores his Acadian roots by scouring old family recipes, ladies’ auxiliary cookbooks, and folk wisdom for 50 of the best-loved recipes of Acadians past and present. Recipes run the gamut from Acadian staples such as potato pancakes called Fring Frangs, Rappie Pie, Chicken Fricot, and various forms of meat pies; old-fashioned foodways, such as how to render your own lard, and make the most of out a pig’s head; and sumptuous sweets take the form of Rhubarb Custard Pie or a simple Molasses Cake. Thibault not only discovers the past lives of his immediate and extended family, but their larders as well.
Including essays celebrating the stories behind the recipes, a foreword by bestselling author Naomi Duguid (Taste of Persia), and photos by noted food photographer Noah Fecks (The Up South Cookbook), Pantry and Palate is magnifique from page to plate.
A Real Newfoundland Scoff Using Traditional Ingredients in Today’s Kitchens
Publisher: Nimbus Publishing$19.95Inspired by her desire to stay connected to the food of her home province, culinary writer Liz Feltham goes back to her roots to bring fresh and modern twists to favourite Newfoundland meals. A Real Newfoundland Scoff provides recipes using traditional ingredients from the sea, land, air, bakeshop, and bar to create non-traditional dishes. Above all, Liz encourages readers to use this cookbook as a guide to exploring, discovering, and creating new versions of their old Newfoundland favourites.
Packed with fifty-six new recipes, thirty colour photographs, and a guide for buying Newfoundland ingredients in Atlantic Canada, this cookbook will appeal to all Newfoundland chefs, traditional and adventurous alike.
Seasoned Recipes and Essays from The Spiceman, Costas Halavrezos
Artist: Joanna ClosePublisher: Nimbus Publishing$24.95Indulge in a uniquely crafted culinary history and recipe guide as Halifax’s resident “Spiceman,” Costas Halavrezos, blends genres as expertly as he does spices and leads an educational and sensory exploration. With 30 essays and 50 accompanying recipes, Seasoned demystifies domestic and familiar spices, like cloves, fennel, and paprika, and introduces readers to a whole new world of flavour, including Kaffir lime leaves, Moroccan rosebuds, and Isot Kurdish black pepper—and that’s just a taste!
Featuring facts and anecdotes, storage and preparation methods, and recipes from Halavrezos’s personal collection paired with delightful illustrations by Joanna Close, Seasoned is a fabulous resource for foodies, home-chefs, and aspiring spice connoisseurs.
Dutch Oven 2nd edition A cookbook of coveted traditional recipes from the kitchens of Lunenburg
Publisher: Nimbus Publishing$24.95The town and county of Lunenburg, Nova Scotia, has a tradition of hospitality that dates back over two centuries, when German settlers first arrived to carve a new life from the wilderness. Augmenting their farming produce with the abundant harvest from the sea, they developed a unique cuisine that combines longstanding traditions with contemporary ingredients and methods.
This wonderful collection of recipes from Lunenburg kitchens began as a fundraising project by the Ladies Auxiliary for the Fisherman’s Memorial Hospital and was first published in 1953. This new edition features an updated design and index of recipes for ease of use.
You Can Too Canning, Pickling and Preserving the Maritime Harvest
Publisher: Nimbus Publishing$19.95More and more Maritimers are recognizing the many benefits of eating locally and even growing their own food, and starting to wonder how to get even more value from their kitchen gardens or their favourite farmer’s stall. Enter Elizabeth Peirce, vegetable-gardening guru and lifelong preserver of food! In You Can Too! Peirce describes all the best ways to preserve Maritime crops: Canning, pickling, dehydrating, freezing, fermenting, and using root cellars. She also includes inspiring interviews and profiles of some of this region’s most enthusiastic preservers of food.
With detailed instructions, full-colour photographs, and recipes for old Maritime favourites like mustard pickles as well as innovative new concoctions like spicy plum ketchup, You Can Too! is a complete how-to for anyone interested in eating delicious local food all year round—and doing it on the cheap!
Maritime Fresh Delectable recipes for preparing, preserving, and celebrating local produce
Photographer: Kelly NeilPublisher: Nimbus Publishing$27.95In this one-of-a-kind cookbook and grower’s guide, Taste Canada Food Writing Awards nominee Elisabeth Bailey (A Taste of the Maritimes) celebrates a medley of home-grown Maritime produce, from apples to zucchini. Featuring 150 recipes and 80 accent photos, Maritime Fresh covers everything that the aspiring chef-gardener needs to know, from how to get the most out of the local farmers’ market, to the benefits of Community-Supported Agriculture, to tips for growing and preserving produce and, of course, unique recipes for creating beautiful dishes that the whole family will enjoy.
Out of Old Nova Scotia Kitchens (revised edition)
Publisher: Nimbus Publishing$19.95Now an established regional classic, Out of Old Nova Scotia Kitchens was first published in 1970 and became an instant hit, selling more copies than any cookbook ever published in the province. A collection of traditional Nova Scotia recipes, the book remains extremely popular today and has proven to be a practical guide as well as a delight for armchair cooks. Besides providing easy-to-use recipes for the province’s traditional dishes, Marie Nightingale also tells the stories of the people who prepared this unique cuisine.
Halifax Tastes Recipes from the Region’s Best Restaurants
Photographer: Scott MunnPublisher: Nimbus Publishing$22.95Halifax Tastes is the newest installment in the popular Tastes series. Halifax is famous for its flavourful seafood but as the largest city in the Maritimes, it should be no surprise that Halifax also boasts plenty of variety when it comes restaurants. From zesty Italian to spicy Thai, from tangy Chinese to carefully presented Japanese, from delightful Greek to classic Canadian cuisine, there is sure to be a restaurant to suit everyone’s liking. Easy access to Halifax’s much loved farmers’ market has allowed many of the area’s chefs the freedom to add local, fresh ingredients to their menus. Liz Feltham has chosen 27 restaurants from Halifax and Dartmouth so you can find a great spot to eat no matter where you are located. Featuring tried and tested recipes and approximately 60 mouth-watering photographs of the food and the scenery, Halifax Tastes will tempt your taste buds and give you some fantastic ideas for where to eat on a night on the town.
The Apple a Day Cookbook
Publisher: Nimbus Publishing$16.95“An apple a day keeps the doctor away!” It’s no secret that apples are both good to eat and good for you, and The Apple a Day Cookbook is full of inventive and enticing recipes that will have you adding apples to dishes of all kinds. From appetizers to entrees, soups to salads, cookies to cakes, there’s something here for everyone—savoury meals like apple-stuffed spare ribs, delectable desserts like chocolate chip apple cookies, and even an entire chapter devoted to apple pie.
Along with her delicious recipes, author Janet Reeves offers up a wealth of apple trivia, including many tidbits from the Maritimes that are sure to fascinate.
South Shore Tastes
Photographer: Scott MunnPublisher: Nimbus Publishing$22.95South Shore Tastes, the fourth installment in the popular Tastes pictorial cookbook series, celebrates the local harvest and culinary culture of Nova Scotia’s picturesque South Shore. In this attractive, easy-to-use cookbook, food critic and writer Liz Feltham collects recipes from twenty-four restaurants spanning the region, from the Sou’wester in Peggy’s Cove to Lane’s Privateer Inn in Liverpool to Chez Bruno’s Bistro in Yarmouth. Showcasing a diverse array of dishes that feature local ingredients and tastes, such as Ruisseau oysters with fresh tomato marinade, maple curry ravioli with roasted chicken, and blueberry grunt, South Shore Tastes is an ideal way to bring the flavours, sights, and traditions of the South Shore home with you.
Includes striking photos of both the dishes and the surrounding region by photographer Scott Munn, as well as a map and restaurant guide to help readers find their favourite eatery.
Atlantic Seafood
Publisher: Nimbus Publishing$24.95Drawing from over 20 years of experience as a professional chef in Chicago, Staten Island, Boston, and the Bahamas, Nova Scotia native and chef Michael Howell brings delicious twists to Atlantic seafood in this new cookbook. The book is organized by seafood type, so finding the right recipe is a breeze, and it also means home chefs will be able to select meals based on what’s available in their area. An additional section on sustainable and ethical food choices helps readers make the right choices when it comes to buying Atlantic fish and shellfish. A must-have for any seafood enthusiast!
Includes 40 colour photographs as well as special instructions for sauces and stocks. Types of seafood include: char, clams, crab, haddock, halibut, lobster, mackerel, monkfish, mussels, oysters, salmon, salt cod, scallops, shrimp, smoked seafood, sole, squid, sturgeon, swordfish, and tuna.Cape Breton Tastes
$22.95Mouth-watering recipes from twenty eight of Cape Breton’s best restaurants.
Cape Breton Tastes presents but a sample of the food available on the island of Cape Breton. If the recipes from local restaurants don’t whet your appetite, then the vivid colour photographs of these dishes surely will. Featuring restaurants from all over the island map-from Ingonish to Arichat-this book is your guide whether you are looking for a bowl of chowder and a homemade biscuit or a hearty meal of lamb, pork,
or roasted goose. Of course, don’t leave without tasting the wondrous bounty of the island’s seas and rivers, or one of the fine desserts worth lingering over. Whatever dish you choose, you won’t be disappointed.
This book features twenty-eight different restaurants from around the island, and includes recipes for starters, soups, meat, seafood, pasta, and desserts.Green Shutters Cookbook
Publisher: Nimbus Publishing$18.95The Green Shutters Cookbook, with its hearty, simple, downhome recipes, has been a Nova Scotia favourite for over 50 years. Featuring recipes from Hilda Zinck’s Green Shutters Inn, now closed, the book includes timeless favourites like hot cross buns, fish chowder, meatloaf and banana bread.
Blueberry Connection
Publisher: Nimbus Publishing$17.95An Adventure in indigo, summer sapphires, dewy downy bunches of black and blue –what else but BLUEBERRIES! And what goes best with blueberries? Memories! Memories of berry pickin’ time and the delectable delights that follow –pies, jams, jellies, cakes, cookies, puddings, drinks, salads, and, of course, blueberry muffins. The Blueberry Connection has them all. And tucked between the hand-lettered recipes are bits of fact, fluff, and folklore –absolutely anything that you can imagine about blueberries. Over 200 recipes! A Companion volume to The Blueberry Connection is The Cranberry Connection, another bog adventure which, says the Washington D.C. Star, “includes recipes for such gourmet delights as cranberry shrimp dip, cranberry ham glaze, cranberry mincemeat, and four-fruit chutney.” The Register of Des Moines, Iowa, calls it “a treasure,” and Canadian Living says, “it’s more than a cookbook, it also celebrates [Beatrice Ross Buszek’s Rediscovery of her Maritime roots.”
Wartime Recipes
Publisher: Nimbus Publishing$16.95In recent years, the role played by women during World War Two on the home front, particularly the industrial front ? in factories, shipyards, and coal mines ? has been receiving a lot of attention. But a true valuation of women?s contribution to the war effort needs to include their work on the literal ?home front,? caring for their families alone and deprived of goods and services they had ordinarily taken for granted. During the dismal years between 1939 and 1945, Maritime women learned to keep their families well fed and ?fighting fit? amidst food shortages and rationing. Their recipes, relevant today for anyone who wants to prepare economical, nutritious meals, have been gathered from newspaper food columns, advertisements, and articles from the war period. Devonna Edwards?s collection of wartime recipes harks back to a time when cooking was an act of patriotism. At the same time, it calls attention to the ingenious simplicity that characterizes so much of Maritime cooking.
Newfoundland Pictorial Cookbook
Artist: Sherman HinesPublisher: Nimbus Publishing$15.95Perfect food and perfect pictures all about Newfoundland.
The Apple Connection
Publisher: Nimbus Publishing$17.95The Apple Connection is the fifth volume of a culinary adventure series that began eight years ago. Who could have predicted that a cranberry caper amidst the rubies of the bog, would lead to concoctions of jewels — from blueberry barrens and maple groves and strawberry fields? With this last Connection, the series comes full circle to the first fruit — the fabled ‘pomme’ of many colours — the ultimate temptation — the modern day crunchy, juicy, sweet or tart, and ever-adaptable apple.
The Romans had 22 varieties of apples, preserving them whole in jars of honey. Today there are over 6,000 varieties and many ways of serving them. The Apple Connection contains old, new and modified apple recipes, from Port Royal Flambees to Pomona Pie, from an Adam’s Apple to an Apple Blossom Shake, from Neighbourly Jam to Paradise Punch.
In between the recipes you will find everything you always wanted to know about apples. The first historical reference to an apple product on the North American Continent, was found in a 1605 diary by Samuel de Champlain at Port Royal, Nova Scotia. He wrote, “The cold was so intense that the cider was divided by an axe and measured out by the pound.” Another French explorer wrote that apple trees were growing in Port Royal in 1610, “perhaps even before.” The apple is one of the earliest connections between Canada and the United States and played an important role in their shared heritage.
Strawberry Connection
Publisher: Nimbus Publishing$14.95Part of the popular Connection cookbook series, The Strawberry Connection looks at the most popular fruit in Nova Scotia. It includes recipes, tips for preserving, and the history of this wonderful berry.
Book of Donair Everything you wanted to know about the Halifax street food that became Canada’s favourite kebab
Publisher: MacIntyre Purcell Publishing Inc.$22.95Book of Donair: Everything you want to know about Nova Scotia’s unofficial food, is the definitive guide to this much beloved delicacy. In Book of Donair, Lindsay Wickstrom explores the history of the donair, and the people who shaped this Halifax-born kebab into the iconic Canadian street food it has become.
Donairs were originally not for the lucky-in-love, but the recourse of the degenerate. They were the butt of toilet humour, the scapegoat of indigestion. The mystery meat with the secret sauce was wrapped in urban legend. It was so commonplace that we took it for granted, no more significant than hamburgers or spaghetti.
We didn’t realize that it was ours. It wasn’t until we made westward pilgrimages to Ontario or Alberta for school or work that the donair became a symbol of “home.” Book of Donair has everything you want to know about donairs—and were going to ask anyway.
Ontario Picnics A Century of Dining Outdoors
Publisher: MacIntyre Purcell Publishing Inc.$24.95The history of picnics in Ontario by Lindy Mechefske, two-time Taste Canada gold-award winning author, is a tour de force. With more than a hundred rare, old images, this book is a rich, visual feast as we look back at over a century of photographs and other treasures all celebrating Ontario picnics.
Packed full of charming and enticing surprises, this is a book that belongs on every single Ontarians’ bookshelf.
Out of Old Manitoba Kitchens
Publisher: MacIntyre Purcell Publishing Inc.$24.95Out of Old Manitoba Kitchens is the story of the people and the food they prepared. It is a window into life as it was then. If you want to know what life was really like in early Manitoba, come to the table with us.
Welcome to My Kitchen
Publisher: MacIntyre Purcell Publishing Inc.$22.95McElman grew up on a farm, the youngest of ten children in a German-Russian household. By her teens, she was working (with her sister-in-law) in the logging camps of BC. She would go on to marry an airforce pilot, a job that would take them all around the country and world. Welcome to My Kitchen is grounded in her practical farm experience, but enriched by a lifetime spent cooking and studying food.