Nova Scotia Cooking

Patricia A. Myers is a historian at the Historic Sites and Archives
Service, Alberta Community Development, and the author of Sky Riders: An
Illustrated History of Aviation in Alberta, 1906–1945.

This book celebrates the home cooking of Nova Scotia. The authors
believe that maintaining the distinctiveness of regional cuisine plays
an important part in sustaining our national culinary tradition. Both
are active members of Cuisine Canada, “an organization that promotes
Canadian food and cuisine.” For this book, they have sought out
recipes developed and used by restaurant chefs as well as by
individuals.

Nova Scotia Cooking is a joy to use. The recipes are easy to follow,
the type is clear, and the book lies flat on the counter. Recipes are
grouped by main ingredients, and show the historical connections between
a people and their food. One chapter covers lobster, crab, and shrimp,
and another roots and winter vegetables. The chapter “Nature’s
Sweeteners” features recipes that use either honey or maple syrup,
while “Wild Foods” features fiddleheads, rhubarb, and wild
mushrooms. Blueberries get a section entirely to themselves. Meat, fish,
vegetables, and other fruits also get their due.

Bits of food lore and many helpful tips accompany the recipes, which
include familiar Nova Scotia dishes (Solomon Gundy and Maple Baked
Apples) as well as some that surprise (Ginger Pear Beets and Beef Stew
with Carrot Dumplings). All emphasize fresh ingredients available
locally, the hallmark of good home cooking.

A good index makes finding entries easy. Nova Scotia Cooking belongs on
the shelf of any cook interested in Canadian cuisine. Or, for that
matter, any cook interested in good food.