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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There is something seemingly magical about fermentation - microscopic organisms acting on fruits, vegetables and grains and completely transforming their properties. Fermentation produces wonderful flavours, connects us to local producers, is good for our health and is a direct link with local cultures - both the culture steeped in history and tradition, and the microscopic live cultures embedded in our fermented foods. Philip Moscovitch travelled Nova Scotia to discover today's practitioners of the art of food fermentation. He found traditional sauerkraut makers still at work on Tancook Island and cider makers working with old techniques and 100-year-old apple varieties. But he also found dozens of newly-established breweries and wineries, sausage makers bringing French traditions to the province, and cheese makers creating innovative and unique local cheeses. He offers sample recipes featuring local ingredients to allow for experimenting in the kitchen with products that are not all that complicated to make, and which lend themselves to endless variations. This book introduces the new wave of fermenters in Nova Scotia who are creating delicious products using local ingredients, and encourages readers to try fermentation for themselves. Includes bibliographical references and index.

Moscovitch, Philip — Travel — Nova Scotia
Cooking (Fermented foods) — Nova Scotia
Fermented foods — Nova Scotia
Fermented beverages — Nova Scotia
Nova Scotia — Description and travel

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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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