A detailed culinary history supplemented with sidebars, historical timelines, glossaries and over 120 extraordinary recipes.
The Acadians were French-speaking residents of New Brunswick and Nova Scotia, forced to migrate to Louisiana after the 1763 British conquest of French Canada.
Celebrating the evolution of Acadian cooking from its 17th century roots to the Cajun and French Canadian dishes it's known for today, The Acadian Kitchen is a landmark guide to Acadian and Cajun history, culture and the time-honored foods that define this one-of-a-kind heritage. Influenced by the cultural exchange of historic French, Creole, Indigenous and maritime ideas, Acadian cuisine is defined less by technique than by the desire to take simple, local ingredients and turn them into something delicious.
Includes chapters on chowders, pies, preserves, and classic desserts. From the aroma of rappie pies baking in the oven, rich fragrant broth bubbling on the stovetop for the evening's fricot and buckwheat pancakes frying in a cast-iron skillet -- these are the tastes and smells of traditional Acadian cooking.
Canadian chef Bossé (Mussels) enthusiastically shares the rich cuisine of the Acadians, descendants of French colonists who originally settled along the eastern coast of Canada (some of whom were deported to Louisiana by the British in 1755). Those unfamiliar with Acadian cuisine are sure to recognize dishes from its French heritage (coq au vin) its Quebec influence (poutine), as well as classic Cajun dishes like gumbo and jambalaya, all of which make perfect sense in Bossé's culinary blend, which leans heavily on comfort food. He includes upscale riffs on such standbys as Pigs in a Blanket, which he makes with a homemade pie dough and chorizo in a sweet and savory mustard sauce, as well as a chicken pot pie with a biscuit crust. For seafood, there are recipes for salt cod cakes, grilled salmon, lobster rolls, fried smelts, and steamer clams. For dessert, Bossé shares recipes for moist apple cake and Nuns's Farts, bite-size pieces of leftover pie dough with cinnamon and brown sugar. Bossé's rich culinary narrative is an excellent introduction to Acadian cooking. (Oct.)--Publishers Weekly (08/01/2018)