Maritime Inns and Restaurants Cookbook

Greg Turko is a policy analyst at the Ontario Ministry of Colleges and
Universities.

The Maritime Inns and Restaurants Cookbook is billed as a cookbook but
is, in fact, a cookbook plus travel or accommodation guide. The authors
have collected favorite recipes from a wide range of Maritime hotels,
inns, and restaurants for this cookbook. They have also provided a
description, along with the address and phone number, for each of the
contributing establishments.

Newfoundland has not been included in this cookbook, though no reason
is given for the omission. We are left to speculate whether it is (a) an
editorial comment on Newfoundland food, (b) the product of an
idiosyncratic sense of geography, or (c) somehow tied to Meech Lake.

The recipes included are certainly varied. There are a large number of
seafood dishes as well as other dishes usually associated with the
Maritimes. Also provided, however, are such “traditional” Maritime
dishes as Haitian Carrot Soup and Hungarian Goulash. Despite this wide
range, most of the ingredients would be readily available—if not
inexpensive—in any locale. This is, generally speaking, not a cookbook
for those worried about calories and cholesterol; cream and eggs are
used liberally. On the other hand, we are being told that the single
slice of kiwi fruit on an ebony plate has gone the way of all emaciated
flesh. Hearty food is now in style, and this is hearty food.

The cookbook would no doubt be a useful addition to most collections.
The accommodation guide is a pleasant and useful bonus.