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Cooking Canadian

A Rising Tide

A Cookbook of Recipes and Stories from Canada's Atlantic Coast

by (author) D.L. Acken & Emily Lycopolus

Random House Canada
Initial publish date
Apr 2021
Canadian, Atlantic Provinces, General
  • Hardback

    Publish Date
    Apr 2021
    List Price

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A beautiful journey through Canada’s Atlantic Coast—from the pastorals of Prince Edward Island to the wilds of Newfoundland—celebrating the region’s rich culinary community, and the innovative chefs and producers who make it.

A Rising Tide is a love letter to the culinary renaissance of Canada’s Atlantic Coast written by DL Acken and Emily Lycopolus—both of whom grew up eating classic Atlantic Canadian dishes and spent months in the region exploring its burgeoning food scene. Whether you are discovering the East Coast’s countryside, seaside towns, or bustling cities, there is a thriving food scene, united by a revived culinary identity that celebrates the region’s terroir, and marries heritage with innovation.

Enjoy more than 100 inventive recipes, many by beloved local chefs, and travel to meet the fishermen, producers, foragers, and restaurateurs who have come to define the region’s incredible cuisine. Celebrate local ingredients for each meal of the day no matter where you are thanks to the book’s ingredient substitutions guide. Featuring seasonal menus as well as gorgeous landscape and food photography throughout, A Rising Tide is a souvenir and a delicious roadmap to enjoy all of Atlantic Canada’s wonders.

About the authors

Danielle (DL) Acken is a Canadian born international food photographer who splits her time between London, UK and her farm studio on Canada’s beautiful Salt Spring Island. A self-proclaimed compulsive traveller, her photography is inspired by the multitude of palettes and moods found throughout her wanderings. See her work at

D.L. Acken's profile page

Emily Lycopolus' profile page

Excerpt: A Rising Tide: A Cookbook of Recipes and Stories from Canada's Atlantic Coast (by (author) D.L. Acken & Emily Lycopolus)

From the Introduction

The time has never been better for a cookbook that focuses on the unique foods of Canada’s Atlantic terroir. Steeped in culinary tradition, yet bursting with contem­porary cuisine, these provinces offer a wealth of locally grown and artisanally pro­duced foods common across the region. For years, these were provinces of industry, but times have changed: the coal mines have closed and the Grand Banks of Newfoundland no longer teem with cod. Today agri-tourism and grassroots food production, led by young creatives, have become the new face of the region’s culinary scene, and the region is undergoing an edible renaissance while still managing to stay tethered to tradition. Young innovative chefs and food purveyors are choosing to call these provinces home, build businesses here, and create a renewed food industry that stands firm in its unique culinary heritage while looking forward to a local, sustainable, and very modern spot on Canada’s burgeoning food scene . . .

. . . The question of why two West Coasters would write a book focused on Atlantic Canada is one that we considered deeply while dreaming up this project. The answer is quite simple: we have a love for the place, the people who live there, and the producers and foods that define the culinary scene.

This book is the culmination of an incredible journey through the Atlantic Coast’s terroir and its culinary renaissance, ultimately bringing Atlantic food traditions to your home, and introducing you to some of the people who make it all possible. And what a journey it was: over half a year on the road, countless interviews, hours of research, intro­ductions to people we now count as friends, and innumerable meals that will forever live in our memories. We foraged for mushrooms, berries, and wild herbs in Newfoundland, watched the sun rise over oyster beds in Prince Edward Island, explored Nova Scotia from the Annapolis Valley to the top of the Cabot Trail, and fished for sturgeon on the great Saint John River in New Brunswick. We travelled for over forty-eight hours from our homes in Vancouver to the Fogo Island Inn—off the northwest coast of Newfoundland—by planes, trains, automobile, and ferry—and it was worth every minute! . . . In every corner of the great Atlantic coast, our hearts filled to overflowing with an even deeper love and respect for the place, the people, and, of course, the food.

A Rising Tide begins with an overview of Atlantic Canada’s culinary influences and current trends. We’ve provided a list of items that make it easy to bring the tastes of the East Coast into your kitchen, but since some of these recipes involve hyper-local and incredibly seasonal ingredients—from sweet gale and lovage to primrose and Jonah crab—we’ve offered you substitution ideas so you can make these recipes regardless of where you are. While we recommend using as many of the local foods listed in the recipes as you can, we have also recommended ingredient substitutions to ensure the results are tasty no matter what is available to you.

Each province has its own chapter with recipes for every meal of the day, and most also have drink pairings. They are a mix of our own recipes, inspired by our travels, and recipes contributed by local chefs. You’ll also find stories and essays featuring ingredients fairly common across the entire region and known to define the province. Finally, at the end of the book, there are menus for every season, just in case you’re craving a beachside picnic or a winter warm-up brunch. Our desire for this book is that you’ll come to know the individual provinces as well as understand the collective cultural experiences they share.

This book is a testament to the chefs and home cooks of the region. It is for those who call this place home and for the visitors who love the people, the place, and, most notably, the foods. We invite you to ride along with us as we set sail to the wilds of Newfoundland, drive slowly through the pastoral beauty of Prince Edward Island, hit the burgeoning craft restaurant scene in New Brunswick, and stand silently in Nova Scotia's Annapolis Valley to marvel at the simple scent of apples baking on the earth. We hope this book will live in your kitchen and be covered in handwritten notes and coffee rings, all while you travel along with us through scenic Atlantic Canada.
—Danielle and Emily

Editorial Reviews

“Oh, how I loved this visual and culinary walk through my favourite corner of the world. This is so much more than just an excellent cookbook, it offers a glimpse into our past, present, and future here in Atlantic Canada.”
—ALAN DOYLE, musician, actor, and author of All Together Now, A Newfoundlander in Canada, and Where I Belong

“Atlantic Canada holds a special place in my heart. The spirit and energy of the people and places are incredible. They share a true love of local food and genuinely celebrate their passionate farmers, fishermen, and culinary artisans. This is why I am excited about A Rising Tide. Just flipping through the pages brings back great memories of my East Coast travels. I can’t wait to cook some of these delicious dishes for my family and create new memories around the dinner table.”

A Rising Tide paints one of the most accurate pictures of what modern day cooking is in Atlantic Canada . . . a perfect blend of culinary history, ingredients, land, sea, and the creative people who tell the stories of place through food. The recipes are familiar yet bursting with a fresh vibrancy that comes from chefs who understand where they are. The photographs are so beautiful they make me want to rush outside and look out at the sea, or perhaps an apple orchard.”
—CRAIG FLINN, executive chef and president of ECD Restaurants Inc.& Fork in the Road Productions

“Emily and Danielle have given us a love letter to Atlantic Canada. The stories and history, and passion and tastes of each Atlantic province are all brought to life by the book’s gorgeous photography and mouthwatering recipes. This book will stay in my kitchen as I bring to life the memories and tastes of lobster rolls, blueberry grunts, and more!”
—CHRISTINE COUVELIER, global culinary trendologist, executive chef

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