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.I also love making ice cream, and ita#39;s hard to think of a more Nova Scotiaathemed ice cream flavour than maple syrup. ... I think you will find this to be a bright and colourful ice cream dessert with a balance of tart and sweet that rivals the ... Transfer to electric ice cream maker and churn following manufacturera#39;s instructions.
|Title||:||Out of New Nova Scotia Kitchens|
|Publisher||:||Formac Publishing Company - 2015-09-25|