num_pages: 224
description: 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 Tourtire 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.
language: English
title: Pantry and Palate: Remembering and Rediscovering Acadian Food
publisher: Nimbus Publishing (CN)