ANNAPOLIS VALLEY TASTES: recipes from the Valley's best restaurants
by Sean Buckland Colleen Dagnall Bob Federer
Publisher: Nimbus Publishing
(82 Pages, 8.25 x 10.50)Paperback
$22.95


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The recipes in this book are about combining the finest local chefs with the freshest local foods to experience the true taste of the Annapolis Valley in Nova Scotia, Canada.

Table of Contents
Soups and starters
  Ground beef soup
  Cold rasberry soup with chocoalte mousse and lemon-infused yogourt
  Chicken Caesar salad with sauteed apples and cashews
  Hibaleipa rye bread with spiced crabapple jelly
  Lobster bisque
  Mussels with double-smoked bacon and vermouth
  Porter cheddar soup
  Pumpkin chili
  Valley corn chowder with smokey bacon
Mains from the land
  Chicken Marrakech
  Dijon, hazelnut and parmesan crusted lamb racks with celery root puree
  Farm chicken with Nova Scotia reisling and chanterelles
  Grilled steak and Irish stout pie
  Roasted prok ribs in signature spice rub and barbeque sauce
  Roasted vegetable focaccia sandwiches with sun-dried tomato mayonnaise
Mains from the sea
  Bacon-wrapped, miso-glazed halibut with ginger-carrot sauce
  Chanterelle mushroom and smoked salmon quiche
  Eggs Maritime
  Golden haddock with saffron-cucumber sauce
  Lobster risotto with coral butter
  Maple-glazed salmon
  Scallop-stuffed salmon paupiettes with fetticcine in lemongrass cream sauce
  Scallop casserole
Desserts
  Apple strudel
  Baked-in strawberry shortcake
  Highbush blueberry-lemon delight
  Coffee mousse chocolate cake
  Peach-blueberry crumble pie
  Triple-ginger apple gingerbread
Restaurant Guide