REVIEWS

For travelers seeking to understand Nova Scotia beyond its postcard-perfect lighthouses, rugged coastlines, and fishing villages, the journey truly begins at the kitchen table. My Nova Scotia Cookbook by artist and author Chanelle Jefferson is more than a collection of recipes—it is a warm invitation into the province’s culinary traditions, celebrating the flavours, stories, and […]

Some cookbooks teach you how to cook. Others invite you into a place, a culture, and a way of life. Peggy’s Cove Cooking: Recipes from Lunenburg, Mahone Bay, Chester, Shelburne and Other Historic Communities on Nova Scotia’s South Shore belongs firmly in the second category, offering readers an authentic taste of Nova Scotia’s coastal heritage

Few cookbooks manage to be both a culinary resource and a cultural archive, but Nova Scotia Cookery, Then and Now: Modern Interpretations of Heritage Recipes succeeds beautifully on both counts. Edited by Valerie Mansour, with evocative photography by Len Wagg and support from Nova Scotia Archives’ What’s Cooking? digital collection and Taste of Nova Scotia,

There’s something about Cape Breton Island that lingers with you long after you’ve visited. It might be the dramatic cliffs, the warmth of its people, or—if you’re like me—the food that seems to wrap you in hospitality as much as flavor. Gary Walsh captures that essence beautifully in Cape Breton Tastes: Recipes from Cape Breton’s

Few cookbooks capture the spirit of Alberta’s ranching heritage quite like Come ‘N’ Get It: Roundup Recipes from Ranch Country by Beulah Barss. More than a collection of recipes, this charming volume serves as a culinary time capsule, preserving the traditions, ingenuity, and resourcefulness that helped define life across Canada’s cattle country. As Calgary gears

There is something deeply comforting about opening a vintage cookbook and discovering not only recipes, but an entire way of life pressed between the pages. Kate Aitken’s Canadian Cook Book, first published in 1945, feels exactly like that kind of treasure: equal parts culinary guide, social history, and affectionate portrait of mid-century Canadian kitchens. Long

If you’ve ever believed vegan cheese belongs in the “good enough” category rather than the truly delicious one, The Best Homemade Vegan Cheese & Ice Cream Recipes by Marie Laforêt may completely change your mind. This beautifully crafted cookbook is more than a collection of dairy-free recipes — it’s a masterclass in plant-based indulgence that

A coast-to-coast celebration of Canadian shellfish: For seafood lovers, few ingredients capture the essence of Canada’s coastal culinary heritage quite like oysters, mussels, and scallops. In Oysters, Mussels and Scallops: Chefs from Coast to Coast Cook Canada’s Best Shellfish, editor Ghislaine Sinclair brings together more than fifty recipes from leading Canadian chefs, creating a compact

There are cookbooks that teach technique, and there are cookbooks that transport you somewhere beautiful. Blooms and Baking: Add Aromatic, Floral Flavors to Cakes, Cookies and More by Amy Ho manages to do both with remarkable grace. Inspired by the dreamy, flower-filled aesthetic of her baking blog, Constellation Inspiration, this collection feels less like a

There are cookbooks that teach technique, and there are cookbooks that transport you somewhere entirely different. Sea Salt: Recipes from the West Coast Galley belongs firmly in the second category. Reading it feels less like flipping through recipes and more like boarding a sailboat off Vancouver Island with a basket full of just-caught seafood, sun-ripened