Favourite Recipes From New Cookbooks – Flavours of Prince Edward Island

There are a lot of cookbooks in the bookstores these days, it is no longer a matter of choosing between “The Joy of Cooking” and “Mastering the Art of French Cooking”. Now we buy cookbooks for pleasure, not just to learn new recipes or techniques but to be inspired or go on a journey. Here we will share recipes from new cookbooks that might otherwise get lost under the barrage of celebrity chef titles.

Everyone is familiar with those spiral-bound cookbooks from church congregations and community groups, featuring recipes for Dump Cake, Tuna Casserole and Beef Surprise. While good for a few laughs they usually don’t serve as inspiration for the real cooking we do. “Flavours of Prince Edward Island – A Culinary Journey” compiles recipes from the PEI Association of Chefs and Cooks and that makes a world of difference.

Chefs and cooks know how to write recipes and know how to test them, so the tips, tricks and ideas in this book are not only an inspiration but a valuable tool for everyone’s kitchen. Compiled by Chefs Jeff McCourt, Allan Williams and Austin Clement with a forward by Michael Smith, the book takes you through chapters highlighting various Island ingredients. From the section on clams a recipe for fried clams with dill pickle mayo, but also a few paragraphs on how to dig for clams and what to do with the different types of clams once you catch them.

In the oyster chapter we’re introduced to Johnny Flynn, the man behind the famous Colville Bay oyster, and John Bil, a world champion oyster shucker and we’re given recipes for oysters five different ways.

Foraging for chanterelles, setting up a beachside lobster supper, or getting your hands dirty digging potatoes – the book takes you through all this with write-ups from each of the three chefs and incredible photography by James Ingram. Thanks to the photographs this is much more than just a comprehensive introduction to Island foodways, it is that rare thing – a coffee table book that will actually make it’s way onto your dinner table.

Caesar Ice, from Oysters Five Ways


1/4 cup vodka

1/2 cup Clamato

hot sauce

black pepper

2 drops Worcestershire sauce

12 oysters, shucked just before serving


  1. Combine all the ingredients, except the oysters, in a metal bowl.
  2. Place in the freezer and let set, 2 hours.
  3. When frozen, scrape with a spoon and serve atop a freshly shucked oyster.

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