Head of title: The Nova Scotia Archives and Select Nova Scotia present.
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.
Includes bibliographical references and index.
Website: What's Cooking? Food, Drink and the Pleasures of Eating in Old-Time Nova Scotia https://archives.novascotia.ca/cooking/

Mansour, Valerie, 1957-
Wagg, Len
Emin, Jessica

Select Nova Scotia

Cooking — Nova Scotia
Cooking — Nova Scotia — History
Cooking, Canadian — Nova Scotia style — History
Food — Nova Scotia
Dinners and dining — Nova Scotia
Cookbooks

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please note : not all titles are available on the Internet Archive42719

Important. Domolco is the highest quality of molasses obtainable. Sold only in cans. (Front Cover).

Molasses — Nova Scotia
Cookbooks — Nova Scotia

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Sixty years after receiving a green recipe binder, Ruth's recipes are transcribed for posterity by husband Captain Earle S. Wagner. Typed and Reviewed by Darlene Wagner.

Wagner, Ruth Louise (Nowe)
Wagner, Darlene

Cookery
Cookbooks — Nova Scotia
Cooking — Nova Scotia

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please note : not all titles are available on the Internet Archive42424