Download or read book Out of Old Nova Scotia Kitchens written by Marie Nightingale and published by New York : Scribner. This book was released on 1971 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt: Now an established regional classic, Out of Old Nova Scotia Kitchens was first published in 1970 and became an instant hit, selling more copies than any cookbook ever published in the province. A collection of traditional Nova Scotia recipes, the book remains extremely popular today and has proven to be a practical guide as well as a delight for armchair cooks. Besides providing easy-to-use recipes for the province s traditional dishes, Marie Nightingale also tells the stories of the people who prepared this unique cuisine.This fortieth anniversary edition includes an updated look throughout, a foreword from Chef Michael Howell at Tempest Restaurant, and a new introduction from the author on the book's incredible and long-lasting success."
Download or read book Out of Old Nova Scotia Kitchens written by Marie Nightingale and published by . This book was released on 1975 with total page 219 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Out of Old Nova Scotia Kitchens written by Marie Nightingale and published by . This book was released on 2012-04-23 with total page 229 pages. Available in PDF, EPUB and Kindle. Book excerpt: Now an established regional classic, Out of Old Nova Scotia Kitchens was first published in 1970 and became an instant hit, selling more copies than any cookbook ever published in the province. A collection of traditional Nova Scotia recipes, the book remains extremely popular today and has proven to be a practical guide as well as a delight for armchair cooks. Besides providing easy-to-use recipes for the province’s traditional dishes, Marie Nightingale also tells the stories of the people who prepared this unique cuisine.
Download or read book Out of Old Nova Scotia Kitchens written by Marie Nightingale and published by Nimbus Publishing (CN). This book was released on 2011-02-16 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Now an established regional classic, Out of Old Nova Scotia Kitchens was first published in 1970 and became an instant hit, selling more copies than any cookbook ever published in the province. The book remains extremely popular today and has proven to be a practical guide as well as a delight for armchair cooks. Besides providing handy recipes for the traditional food that settlers first brought to Nova Scotia, Marie Nightingale also tells the story of the people who prepared the early recipes.
Download or read book Out of New Nova Scotia Kitchens written by Craig Flinn and published by Formac Publishing Company. This book was released on 2015-09-25 with total page 162 pages. Available in PDF, EPUB and Kindle. Book excerpt: There are many great classics of down-home Maritime cooking, handed down for generations. Based on fresh, local, plentiful produce, these are dishes that Maritimers and visitors alike love. As a champion of Nova Scotia cooking and the local food movement, Craig Flinn has enjoyed these dishes all his life. In his new cookbook, he offers great new ways for the cook at home to make these classics taste even better. Included in the collection: The Halifax Donair, The Ultimate Seafood Chowder, Lobster Rolls, Fish Battered Three Ways -- as well as new twists on classics like Scallop and Asparagus Carbonara, Kale Caesar Salad, and the East Coast Reuben Sandwich. Every recipe has been home-cook tested to guarantee great results. This is a cookbook every Nova Scotian, old and young, will want in their kitchen -- and every visitor will want to take home.
Download or read book Out of Old Nova Scotia Kitchens a Collection of Traditional Recipes of Nova Scotia and the Story of the People who Cooked Them Original Drawings by Morna MacLellan Anderson written by Marie Nightingale and published by . This book was released on 1970 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Out of Old Ontario Kitchens written by Lindy Mechefske and published by . This book was released on 2018-09-10 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Out of Old Ontario Kitchens pays homage to the First Peoples of this land and the earliest settlers; those who trapped and fished and hunted; those who cleared the land and planted crops; and to all those women - our mothers and aunts, our grandmothers and great-grandmothers and great-great grandmothers - who got up and lit the fire; who toiled and stirred and cooked and baked and who kept families alive.... From bannock to venison, Empire biscuits to Canada's War Cake, Veal and Ham Pie to Charlotte Russe d'Erable, these are the tales of what we ate - our food trails - because food stories, as it turns out, are the real stories of our lives."--
Download or read book Out of Nova Scotia Gardens written by Marie Nightingale and published by Nimbus Pub Limited. This book was released on 1998 with total page 187 pages. Available in PDF, EPUB and Kindle. Book excerpt: No meal, simple or exotic, is complete without a complement of colorful, delicious vegetables, carefully selected and cooked to perfection. Bestselling author and newspaper columnist Marie Nightingale--whose famous OUT OF OLD NOVA SCOTIA KITCHENS is Nova Scotia's most popular cookbook--has compiled a delightful book on choosing, storing, and cooking delicious local produce.
Download or read book L Appart written by David Lebovitz and published by Crown. This book was released on 2018-11-06 with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bestselling author and world-renowned chef David Lebovitz continues to mine the rich subject of his evolving ex-Pat life in Paris, using his perplexing experiences in apartment renovation as a launching point for stories about French culture, food, and what it means to revamp one's life. Includes dozens of new recipes. When David Lebovitz began the project of updating his apartment in his adopted home city, he never imagined he would encounter so much inexplicable red tape while contending with perplexing work ethic and hours. Lebovitz maintains his distinctive sense of humor with the help of his partner Romain, peppering this renovation story with recipes from his Paris kitchen. In the midst of it all, he reveals the adventure that accompanies carving out a place for yourself in a foreign country—under baffling conditions—while never losing sight of the magic that inspired him to move to the City of Light many years ago, and to truly make his home there.
Download or read book Elizabeth Baird s Classic Canadian Cooking written by Elizabeth Baird and published by James Lorimer & Company. This book was released on 1995 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt: Includes a variety of menus for the year through the seasons, including holiday menus, plus recipes.
Download or read book Dutch Oven written by and published by . This book was released on 1953 with total page 346 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The English Kitchen written by Marie Rayner and published by . This book was released on 2017-11 with total page 724 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Award winning blogger & former personal chef Marie Rayner shares 510 recipes to cover every meal from the famous 'Full English' breakfast to late night treats of cake & biscuits. Every meal that could cross a traditional English plate is on offer, with modern favourites from around the British Isles & abroad making an appearance too." --
Download or read book Chef Paul Prudhomme s Louisiana Kitchen written by Paul Prudhomme and published by Harper Collins. This book was released on 2012-03-13 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt: Here for the first time, the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background. Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account. So here, in explicit detail, are recipes for the great traditional dishes--gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more--each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods. Chef Paul Prudhomme's Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme--these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking. For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years.
Download or read book The Birth House written by Ami McKay and published by Vintage Canada. This book was released on 2009-04-24 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Birth House is the story of Dora Rare, the first daughter to be born in five generations of Rares. As a child in an isolated village in Nova Scotia, she is drawn to Miss Babineau, an outspoken Acadian midwife with a gift for healing. Dora becomes Miss B.’s apprentice, and together they help the women of Scots Bay through infertility, difficult labours, breech births, unwanted pregnancies and even unfulfilling sex lives. Filled with details as compelling as they are surprising, The Birth House is an unforgettable tale of the struggles women have faced to have control of their own bodies and to keep the best parts of tradition alive in the world of modern medicine.
Download or read book The Taste of Nova Scotia Cookbook written by Charles Lief and published by . This book was released on 1994 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: A bestseller that blends the rich tradition of ?down-home? cooking with modern and innovative ideas for delicious eating. The recipes make use of ingredients for which Nova Scotia is known?from seafood and lamb to apples, blueberries, pumpkins and maple syrup. The Taste of Nova Scotia is definitely a rare treat.
Download or read book The Country Kitchen Old and New written by Women's Institutes of Nova Scotia and published by [Truro] : Women's Institutes of Nova Scotia. This book was released on 1972 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Heirloom Beans written by Vanessa Barrington and published by Chronicle Books. This book was released on 2008-09-17 with total page 182 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Everything you need to know about the delicious new world of beans in this pioneering [recipe] book . . .A keeper.” —Paula Wolfert, James Beard and Julia Child Award–winning cookbook author Who would have thought a simple bean could do so much? Heirloom bean expert Steve Sando provides descriptions of the many varieties now available, from Scarlet Runners to the spotted Eye of the Tiger beans. Nearly ninety recipes in the book will entice readers to cook up bowls of heartwarming Risotto and Cranberry Beans with Pancetta, or Caribbean Black Bean Soup. Close-up photos of the beans make them easy to identify. Packed with protein, fiber, and vitamins, these little treasures are the perfect addition to any meal. “Heirloom Beans is no less than a promise of good things to come from this humble but rather magical food.” —Deborah Madison, James Beard and Julia Child Award–winning cookbook author of Vegetarian Cooking for Everyone “Heirloom Beans is the ultimate kiss and tell all of legendary legumes. A delicious recipe and savory story for every heirloom bean.” —Annie Somerville, cookbook author and chef, Greens Restaurant “We give Rancho Gordo beans a place of honor at our restaurants.” —Thomas Keller, James Beard award-winning chef, cookbook author and restaurateur, French Laundry
