New Flavours: Lighter and Healthier Fine Dining at Home

Janet Arnett is the former campus manager of adult education at Ontario’s Georgian College. She is the author of Antiques and Collectibles: Starting Small, The Grange at Knock, and 673 Ways to Save Money.

This sixth cookbook in the Maritime Flavours series stretches the
boundaries by addressing three mandates. To be included, a recipe has to
reflect Maritime tradition, be light and healthy, and be new. “New”
is interpreted as nontraditional, innovative or drawing from
international inspirations. “Maritime” means Nova Scotia, New
Brunswick, and Prince Edward Island. “Light and healthy” are
relative terms, and the authors admit that after a low-calorie main
course a rich dessert can be forgiven.

The 100 recipes from top inns and restaurants (45 establishments
contributed) have been adapted for success at home. The selection
includes appetizers, soups, salads, lunches, seafood, meats, vegetables,
desserts, and condiments. Approximately 40 full-page color photos go a
very long way towards “selling” the recipes. The presentation is
gracious and the results persuasive.

Amounts of ingredients are given in imperial measures only. A
nutritional analysis (calories, carbohydrates, protein, fat) for each
recipe is included.

The dishes are definitely upscale, with a strong international
influence. Overall they do not stand out as Maritime although, as
expected in an East Coast collection, fish and seafood, apples, fresh
vegetables, and herbs play a leading role. Highlights are seaweed pie,
Thai fish rolls, seafood cioppino (stew), lobster spring rolls, and
paradise (quince) jelly.

Novice cooks will likely find some of the procedures a challenge, but
the methods are clear and can be used as an opportunity to develop
culinary expertise.

A great source of ideas for special occasion meals.