The Acadian Kitchen: Recipes from Then and Now
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.
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Alain Bossé is the president of Alain Bosse Consulting Ltd, food editor for Saltscapes Magazine, past president of Taste of Nova Scotia and ambassador of all things culinary in Atlantic Canada.
