Bernard Meyer's East Coast Cuisine: Regional Cooking with French Flair

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Formac Publishing Company Limited, Jan 1, 1988 - Cooking - 138 pages
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Combining French heritage with fresh regional produce, Bernard Meyer creates a new, exciting style of cooking: classic French cuisine adapted to highlight the wonderful array of Atlantic Canadian ingredients.

In this book he presents more than 100 recipes with clear and easy-to-follow instructions. Among his specialities are fresh seafood--Grapefruit Salmon, Mussels with Cream Sauce and a Scallop Terrine with Saffron and Spinach. There are award-winning recipes including Pancakes with Chocolate and Nut Stuffing, Grenadins of Lamb Stamped with Marrow and Red Pepper Bisque, and Pear Frangipane.

Meyer stresses freshness and creativity in the kitchen. His recipes are new and imaginative, and at the same time simple and pleasing to prepare and serve. Bernard Meyer's East Coast Cuisine offers a uniquely delicious, uniquely Maritime interpretation of classic French cookery.

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About the author (1988)

BERNARD MEYER is a leading exponent of a light and fresh approach to classic French cuisine. As Chef de Cuisine at the Pines Resort Hotel in Digby, Nova Scotia, he has helped build the Pines\ reputation as one of the finest establishments on the Atlantic coast. He has won the regional French Wizer Deluxe competition and the Silver medal at the Hotel Olympia in France. He is a member of the Académie Culinaire de France Cordons Bleu de France and the Canadian Chefs de Cuisine.'

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