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.
CRAIG FLINN studied contemporary and classical cuisine in Europe, Canada, and the US before opening his restaurant Chives Canadian Bistro in 2001. He opened his second restaurant 2 Doors Down in 2013. He is a frequent guest on regional and national TV and radio shows talking about Maritime cooking. He is also the author of three previous cookbooks Fresh & Local: Straight from Canadian farms to your table, Fresh Canadian Bistro: Top Canadian chefs share their favourite recipes and Fresh & Frugal: Easy and affordable recipes for market-fresh local food. He lives in Dartmouth.
Leave a Reply