Description
The Nova Scotia Archives and Select Nova Scotia present:
Nova Scotia Cookery, Then & Now – Modern Interpretations of Heritage Recipes
Edited by Valerie Mansour; Photography by Len Wagg
Published by Nimbus Publishing Ltd.
Nova Scotia Cookery, Then & Now is a magical blend of history, art, and culinary know-how served up in stunning colour photographs. The book had its beginnings in the What’s Cooking? digital collection of the Nova Scotia Archives, which contains a wealth of photos, cookbooks, and recipes, some dating back as far as 1765. Taste of Nova Scotia then matched selected recipes with Nova Scotia chefs and food-industry specialists, who put a modern twist on the historic dishes. Using their expertise, today’s food styles, and local ingredients, those chefs recreated Curried Lobster and 1-2-3-4 Cake, both from the 1800s. Honouring the province’s multicultural heritage, they cooked up Rappie Pie Redeux and put a new spin on the Irish Potato Pudding. The book features over eighty recipes, full colour photos of the dishes in historic Nova Scotia settings, as well as fascinating archival materials.
