Book Description
"The history of the Acadian culinary tradition, with recipes from the past and present."--
Author : Alain Bosse
Publisher :
Page : 240 pages
File Size : 25,35 MB
Release : 2018-08-20
Category : Cooking
ISBN : 9781770503137
"The history of the Acadian culinary tradition, with recipes from the past and present."--
Author : Alain Bossé
Publisher :
Page : pages
File Size : 13,42 MB
Release : 2018
Category : Electronic books
ISBN : 9781770503441
Author : George Graham
Publisher :
Page : 323 pages
File Size : 12,40 MB
Release : 2016-10-15
Category : Cooking
ISBN : 1558328637
Stuffed with 125 Creole and Cajun inspired dishes, Acadiana Table gets to the roots of everthing you need for Louisiana cooking and regional cuisine.
Author : Marcelle Bienvenu
Publisher : Hippocrene Books
Page : 222 pages
File Size : 17,6 MB
Release : 2005
Category : Cooking
ISBN : 9780781811200
"Despite the increased popularity of Cajun foods such as gumbo, crawfish etouffee, and boudin, relatively little is known about the history of this cuisine. Stir the Pot explores its origins, its evolution from a seventeenth-century French settlement in Nova Scotia to the explosion of Cajun food onto the American dining scene over the past few decades. The authors debunk the myths surrounding Cajun food - foremost that its staples are closely guarded relics of the Cajuns' early days in Louisiana - and explain how local dishes and culinary traditions have come to embody Cajun cuisine both at home and throughout the world." -- from the publisher.
Author : Peter S. Feibleman
Publisher : New York: Time-Life Books
Page : 208 pages
File Size : 47,89 MB
Release : 1971
Category : Cookery, Acadian
ISBN :
Author : Simon Thibault
Publisher : Nimbus Publishing (CN)
Page : 0 pages
File Size : 50,94 MB
Release : 2017-05
Category : Cooking
ISBN : 9781771084901
"What is Acadian food? It is humble, homey, and comforting. It is made with love and devotion from a larder that is small but mighty, and holds history within itself. And it is made to be eaten. In Pantry and Palate, journalist Simon Thibault explores his Acadian roots by scouring old family recipes, ladies' auxiliary cookbooks, and folk wisdom for 50 of the best-loved recipes of Acadians past and present. Recipes run the gamut, from the art of pickling beets to old-fashioned foodways such as rendering lard and cooking with head cheese, to Acadian staples like Classic French Canadian Tourtière and Seafood Chowder, and a delicious roster of desserts from Rhubarb Custard Pie to Acadian Panna Cotta. Including essays celebrating the stories behind the recipes, a foreword by bestselling author Naomi Duguid (Taste of Persia), and photos by noted food photographer Noah Fecks (The Up South Cookbook), Pantry and Palate is magnifique from page to plate."--
Author : Peter S. Feibleman
Publisher : New York : Time-Life Books
Page : 208 pages
File Size : 21,94 MB
Release : 1971
Category : Cookbooks
ISBN :
Anecdotes about past and present life in Louisiana accompany traditional Creole and Acadian recipes.
Author : Marielle Cormier-Boudreau
Publisher : Fredericton, N.B. : Goose Lane
Page : 0 pages
File Size : 46,42 MB
Release : 1991
Category : Cooking
ISBN : 9780864921093
For A Taste of Acadie, Melvin Gallant and Marielle Cormier-Boudreau travelled all over Acadia, from the Gaspé Peninsula to Cape Breton, from the tip of Prince Edward Island to the Magdalen Islands, and around northern New Brunswick and southern Nova Scotia. They gathered the culinary secrets of traditional Acadian cooks while there was still time, and then they adapted more than 150 recipes for today's kitchens. First published in 1991, A Taste of Acadie, the popular English translation of the best-selling Cuisine traditionalle en Acadie, is available once again. The indigenous cuisine of Acadia is a distant relative of French home cooking, born of necessity and created from what was naturally available. Roast porcupine or seal-fat cookies may not be to every modern diner's taste, but the few recipes of this nature in A Taste of Acadie hint at the ingenuity of women who fed their families with what the land provided. Most of the recipes, however, use ingredients beloved of today's cooks. Here you'll find fricot, a wonder of the Acadian imagination, pot en pot, a traditional Sunday dinner sometimes called grosse soupe, and dozens of meat pies. For those with a sweet tooth, Gallant and Cormier-Boudreau include recipes that use maple syrup and fresh wild berries. A Taste of Acadie is traditional cooking at its best, suffusing contemporary kitchens with country aromas and down-home flavours. Decorated with evocative woodcuts by Michiel Oudemans, it is a pleasure to look at and a charming addition in its own right to contemporary country-style kitchens.
Author : Anna C. Bradford
Publisher : CreateSpace
Page : 116 pages
File Size : 31,80 MB
Release : 2014-08-27
Category : Cooking
ISBN : 9781500822545
Bienvenue! The Acadians are a very unique set of people. From off the ships of France to South Louisiana, Cajuns have been cooking variety of Cajun cuisine. Roux, stews, coubions, boudin and etouffees are some of the culture food. Desserts such as pralines, cobblers, crunch pies and more. Home made bread, bread pudding and biscuits are just a few of the recipe's you will find in this Cajun cuisine cook book. Bon Appetit!
Author : Susan Tucker
Publisher : Univ. Press of Mississippi
Page : 277 pages
File Size : 27,80 MB
Release : 2009
Category : Cooking
ISBN : 1604736453
With contributions from Karen Leathem, Patricia Kennedy Livingston, Michael Mizell-Nelson, Cynthia LeJeune Nobles, Sharon Stallworth Nossiter, Sara Roahen, and Susan Tucker New Orleans Cuisine: Fourteen Signature Dishes and Their HistoriesNew Orleans Cuisine shows how ingredients, ethnicities, cooks, chefs, and consumers all converged over time to make the city a culinary capital.