There’s no better way to experience fine hospitality than by visiting a country inn. If you’re a guest at Saint John’s Inn on the Cove, you can also treat yourself to beautifully prepared meals. In Tide’s Table, innkeepers Ross and Willa Mavis have created the ultimate Maritime cookbook, updating traditional Maritime recipes and adding hundreds of new ones. An ideal companion from morning until night, Tide’s Table reflects the Mavises’ relaxed sense of hospitality. Included in the book are recipes for everything from simple entrées to holiday fare, including a traditional plum pudding that even Martha Stewart would admire. Willa, the “Queen of Condiments” according to CBC Radio’s Vicki Gabereau, leads readers through the preparation of pickles and relishes. A new version of chow chow, a spicy chili sauce, a chutney that combines apples with rhubarb — nothing misses her unique sense of colour and flavour. Meanwhile, Ross demonstrates how to prepare savoury treats such as Creamy Fiddlehead Soup, Lover’s Chicken (a Valentine’s Day creation) and Maple Barbecued Salmon. Featuring more than 200 recipes and dozens of special tips as well as metric and imperial measurements, Tide’s Table is an indispensable guide to contemporary Maritime cuisine.

Ross and Willa Mavis love cooking, people and life itself. As well as being innkeepers extraordinaire, they host Tide's Table, a cooking show broadcast on television in the Maritimes and northern New England. Ross Mavis is also a regular food columnist in The New Brunswick Reader, the weekend magazine of The Telegraph Journal.

Ross Mavis' profile page

Ross and Willa Mavis love cooking, people and life itself. As well as being innkeepers extraordinaire, they host Tide's Table, a cooking show broadcast on television in the Maritimes and northern New England. Ross Mavis is also a regular food columnist in The New Brunswick Reader, the weekend magazine of The Telegraph Journal.

Willa Mavis' profile page

"East-coast charm with style and class." — The Globe and Mail

"A wondrous mix of the old tried and true along with tastes and adventurous ideas gleaned from travel and travellers." — Canadian Home Economics Journal

"A wonderful encouragement to cook instinctively." — Cuisine Canada

"New Brunswick's answer to James Beard." — The Boston Globe

"A great guide to contemporary Maritime cuisine for the beginning cook or the expert chef." The Daily Gleaner