New Brunswicker's love to gather in the kitchen sharing fun, food and good times. This collection of traditional recipes brings home the comfort of New Brunswick kitchens. The collection emphasizes the wonderful bounty provided by the land and sea. From tasty appetizers to hearty soups, satisfying suppers to picnic and barbeque fare, and from taste tempting delicacies of the sea to the sweet grand finale, these recipes are as pleasing to the cook as they are to the palate. We invite you to share the good times and one of the essential ingredients, good food. Take home a bit of the relaxed, friendly Maritime lifestyle to your home.
Whether you consider yourself a foodie or dine out only a few times a year, Flavours of New Brunswick offers you a window into the best food the province has to offer. Canada's only bilingual province has long been a gathering place for people of differing cultures from around the world. The natural beauty and quality of life that draws people to New Brunswick is today attracting a new generation of chefs, bringing with them new flavours and experiences, and we are all the richer for it. Some hail from places halfway around the world and bring with them the cooking traditions and sensibilities of their homelands. For those who grew up on the East Coast, they have not only kept the culinary traditions of their home province alive but have adapted them and given them new life. The result is a food scene that has never been more innovative or diverse. In Flavours of New Brunswick, the best of the regions epicurean leaders take food lovers on a culinary journey through the province's emerging hotspots. The book is a celebration of the culinary scene in all its resplendent glory.
The season of crisp sunshine and fireside evenings is also the time for setting up preserves and preparing festive food for Thanksgiving, for making pots of soup and fruit pies. The recipes in Fall Flavours offer a full range of soups, appetizers, entrees and desserts, as well as ideas for breakfast, light lunch and beverages. They make the best use of fresh ingredients, such as squash, root vegetables and seasonal fruit. All the recipes have been tested and adapted for home cooking. Accompanying the text are beautiful photographs of many of the featured dishes as prepared by the chefs and the authors themselves, and other images of fall and its bounty. Recipes for Fall Flavours were gathered from many of Canada's finest restaurants which feature fresh seasonal dishes on their menus. Contributors come from across the country, and include such award-winning restaurants as Chives Canadian Bistro, Halifax, Caf? Brio, Victoria, Hillebrand's Vineyard Caf?, Niagara-on-the-Lake and Windsor House of St. Andrews, NB. Fall Flavours is a companion volume to Elaine Elliot and Virginia Lee's recent successful seasonal cookbook Summer Flavours. A Books for Everybody 2003 Selection
Bursting with recipes from land and sea, Flavours of New Brunswick brings together the best-loved appetizers, entrées, soups, preserves, desserts, and more from Karen Powell's popular cookbooks. If you loved Taste of New Brunswick or the original Flavours of New Brunswick, this updated edition is for you. Featuring time-tested favourites like Fundy Fog Pea Soup and crowd-pleasers like Fiddlehead Fry and Leek and Salmon Pizza, these delicious recipes are as fun to make as they are to share!
For A Taste of Acadie, Melvin Gallant and Marielle Cormier-Boudreau travelled all over Acadia, from the Gaspé Peninsula to Cape Breton, from the tip of Prince Edward Island to the Magdalen Islands, and around northern New Brunswick and southern Nova Scotia. They gathered the culinary secrets of traditional Acadian cooks while there was still time, and then they adapted more than 150 recipes for today's kitchens. First published in 1991, A Taste of Acadie, the popular English translation of the best-selling Cuisine traditionalle en Acadie, is available once again. The indigenous cuisine of Acadia is a distant relative of French home cooking, born of necessity and created from what was naturally available. Roast porcupine or seal-fat cookies may not be to every modern diner's taste, but the few recipes of this nature in A Taste of Acadie hint at the ingenuity of women who fed their families with what the land provided. Most of the recipes, however, use ingredients beloved of today's cooks. Here you'll find fricot, a wonder of the Acadian imagination, pot en pot, a traditional Sunday dinner sometimes called grosse soupe, and dozens of meat pies. For those with a sweet tooth, Gallant and Cormier-Boudreau include recipes that use maple syrup and fresh wild berries. A Taste of Acadie is traditional cooking at its best, suffusing contemporary kitchens with country aromas and down-home flavours. Decorated with evocative woodcuts by Michiel Oudemans, it is a pleasure to look at and a charming addition in its own right to contemporary country-style kitchens.
