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Launch of Historic Nova Scotia Cookbook


A cookbook that gathers recipes from 150 years of culinary history in the province is now for sale.

The Nova Scotia Cookery: Then and Now contains many recipes that call for, and celebrate, the use of local ingredients. Some of the unique recipes featured in the book include potato crème brûlée and Mason jar lemon pie.

Communities, Culture and Heritage Minister Leo Glavine launched the cookbook at the Nova Scotia Archives today, Nov 16.

“The launch of this cookbook is about bringing our culture and heritage to life, celebrating it and sharing it,” said Mr. Glavine. “The book also demonstrates an innovative way Communities, Culture and Heritage is preserving our past to benefit Nova Scotians today.”

The cookbook features a selection of historic recipes from the archives that were given a modern interpretation by chefs, including 2017 Taste of Nova Scotia Culinary Ambassador Award Winner Chef Chris Velden from the Flying Apron Inn and Cookery, Summerville, Hants Co.

“People 100 years ago knew how to make the most of what was available seasonally because they had to,” said Mr. Velden. “They didn’t have the same variety we have today. I think there are lots of good ideas to be shared in a book like this. It helps to preserve a cultural side to the food we grow and eat in Nova Scotia.”

Several chefs participated in the launch including Ingrid Dunsworth from The Cake Lady in Hubbards, Ben Kelly from Kitchen Door Catering in Bedford, and Mr. Velden. They prepared some of the recipes for people to sample, including pumpkin pie and lobster risotto.

“Encouraging Nova Scotians to use quality, locally grown and made products helps keep our farming industry strong and supports the security of our food supply,” said Keith Colwell, Minister of Agriculture. “This new cookbook provides many delicious ways to do that.”

The cookbook is a partnership of the Nova Scotia Archives, Select Nova Scotia, Taste of Nova Scotia and Nimbus Publishing.
“It’s a fascinating collection that indicates the similarities and the differences in what Nova Scotians ate in the past as compared to today,” said book editor, Valerie Mansour. “I think readers will enjoy both the book and the extensive collection at the Nova Scotia Archives.”

The book is now available for sale from Nimbus Publishing at https://www.nimbus.ca/store/nova-scotia-cookery-then-and-now.html .


Source: Release

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