For the last 20 years, Nova Scotia's foremost food editor has rubbed shoulders with cooking gurus from across Canada. She has reviewed their books, tasted and tested their recipes, and exchanged cooking confidences. At the same time she kept abreast of new developments in cuisine, including the exotic and the unusual, both flavours and techniques, while constantly developing her own new recipes and improving on the old ones. In this book, Marie puts it all together, combining "insider" stories, fabulous and famous recipes, sage advice and practical methodology.