I recently had the pleasure of visiting New Brunswick, Canada and was able to sample, first hand, much of their delightful regional cuisine. This book from St. John's Inn On The Cove, will allow folks everywhere to have that same pleasure. Situated on the Bay Of Fundy (home of the highest tides in the world), the book makes use of the region's bounty including salmon, scallops, mussels and lobster, as well as local produce like rapsberries, blueberries, fiddleheads and maple syrup. There's no need to worry, however, that you won't be able to find ingredients to duplicate the over 200 recipes found here. Most use ingredients that are easy to find anywhere (with the possible ecpetion of fiddlehead ferns, which have an extremely short growing season, even in New Brunswick).

Cooks of every skill level, from beginner's to pros, are likely to find many recipes to peak their interest in Tide's Table's pages. There are chapters covering breakfasts, breads, pickles and condiments, appetizers, soups and salads, main dishes from land and sea, recipes for the barbeque, vegetable side dishes, and desserts. CBC Radio dubbed Willa Mavis the "Queen Of Condiments" and the recipes included here, prove why.

The instructions are clear and concise. There's great fare for simple everyday meals as well as impressive creations for special occasions. Each recipe includes comments from the Mavises about its origin.