Most of Sheryl Kirby’s life has revolved around food. As a child, she learned to cook on her grandmother’s big black stove. The local foods of Nova Scotia — from wild blueberries to fresh mackerel — gave her an appreciation for seasonal ingredients, and a move to Toronto when she was eighteen allowed her to experience whole other worlds of food and flavours.
Kitchen Party – Food Stories From Nova Scotia and Beyond is a collection of stories and essays that trace Kirby’s food adventures and education, from a kid in suburban Halifax, to a cooking school student, caterer and food writer in Toronto. Donairs, dosa, Mexican mole, lobster rolls, cupcakes, and foie gras are all employed as a means to explore life, love and social interaction.
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