Modern Interpretations of Heritage Recipes

Nova Scotia Cookery, Then & Now is a magical blend of history, art, and culinary know-how served up in stunning colour photographs. The book had its beginnings in the What's Cooking? digital collection of the Nova Scotia Archives, which contains a wealth of photos, cookbooks, and recipes, some dating back as far as 1765. Taste of Nova Scotia then matched selected recipes with Nova Scotia chefs and food industry specialists, who put a modern twist on the historic dishes. Using their expertise, today's food styles, and local ingredients, those chefs recreated Curried Lobster and 1-2-3-4 Cake, both from the 1800's.

Honouring the province's multicultural heritage, they cooked up Rappie Pie Redeux and put a new spin on Irish Potato Pudding. The book features over eighty recipes, full colour photos of the dishes in historic Nova Scotia settings, as well as fascinating archival materials.