Tide&#146s Table: Maritime Cooking from the Inn on the Cove

by Ross Mavis and Willa Mavis

There's no better way to experience fine hospitality than by visiting a country inn. If you're a guest at Saint John's Inn on the Cove, you can also treat yourself to beautifully prepared meals. In... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0864922086
• ISBN13: 9780864922083
• Release Date: October 1996
• Publisher: Goose Lane Editions
• Length: 284 Pages
• Weight: 1.10 lbs.
• Dimensions: 0.8" x 8.5" x 7.5"

Customer Reviews

Delicious, easy to prepare comfort food.

We picked up this cookbook when we vacationed in Nova Scotia in August of 2001. Although it is written by the innkeepers of the Inn on the Cove in Saint John's, the food contained in the cookbook is very similar to the food we found and ate in Nova Scotia. We enjoyed this cuisine very much. Especially anything having to do with seafood. This book did not just sit on the shelf after I returned home. I have made and enjoyed the following recipes: Pumpkin Bread-delicious and moist, Clam Chowder--very good and easy to prepare, Versatile Spaghetti Sauce--the addition of paprika made it one of my husband's favorites, Maritime Meatloaf--very good, Chicken Pot Pie--excellent, I altered it a bit because my son does not like mushrooms. I've read all through the cookbook and plan on trying many more recipes. I have to say, I have NOT had any bad luck with any of the recipes I have tried yet!

This book is damn good.

This very book is very good and help full in reading. I would like to suggest all the readers to read this book.

Excellent Uncomplicated Home Receipes

This cookbook is made all the more interesting by the fact that you can actually stay at the authors' Bed and Breakfast Inn and get a good sampling of the results of their receipes. The "Inn on the Cove" is located in the suburbs of Saint John, New Brunswick, Canada. The cookbook contains about 250 receipes. It includes: "Bountiful Beginnings"- Breakfasts, (just what you would expect from a B & B); "From the Kitchen Stove"- breads, pickles, and condiments; "Teasers & Tempters"- appetizers, soups, and salads; "Main Dishes from Land and Sea"; "The Great Outdoors"- receipes for the barbecue; "Celebrating the Harvest"- vegetable side dishes; "Sweet Finale"- cakes, cookies, and deserts. The receipes are straight forward and practical. Ingredients are readily available, except maybe for dulce, the main ingredient for "Dulce Soup". This is a seaweed found in the New Brunswick area and very popular for some local dishes. (I think you have to grow up with it or acquire a special taste for it.) Other than that ingredients can be found relatively easy. Neither of the authors have had professional cooking training, but have both grown up with a love for cooking and entertaining guests. So their receipes are not only practical, but tried and true. Unlike some cookbooks originating outside of the United States, the ingredients are given in both metric and the U.S. system of lbs, ounces, tbsp, cups, etc.A local cooking show is video taped at the authors' Inn for broadcast on the Fundy Cable network. Many of the receipes found in the book have been demostrated on this show.You will find this book an interesting addition to you library of cookbooks