Pantry and palate : remembering and rediscovering Acadian food
(Book)

Acadian cooking, the everyday cuisine of Nova Scotia, may be one of the least-known genres in North America. Acadians forced to emigrate from the region to Louisiana became known as Cajuns, while those left behind in the chilly, damp Maritime Provinces continued to celebrate their ethnic and linguistic uniqueness from the rest of Canada through their food. Thibault has resurrected this centuries-old Acadian cooking from handwritten recipes left by his maternal grandmother. Avid home bakers may enjoy the simple challenges of reproducing cornmeal and molasses bread, the sort of hearty dark bread typical of northern climes worldwide. Those with access to a serious butcher will want to follow Thibault's detailed instructions for porky headcheese or deep, rich boudin. Both of these foods reveal some of the connections between Acadian and Cajun cooks. This book fills in some gaps in culinary history and is significant for regional cookery collections, especially in Canada.--Knoblauch, Mark Copyright 2017 Booklist

Journalist Thibault explores the food of his Acadian ancestors on the Canadian East Coast in this beautiful cookbook and culinary history. With a notebook of handwritten recipes from his grandmother, he set out to research, record, and relive Acadian cuisine, testing out recipes in his kitchen and augmenting his trial and error with occasional calls to his mother. The result is a grand testimonial to Acadian cooks of generations past and a time capsule that preserves Acadian home-cooking. The recipes-including pickled rhubarb, bran bread, Cajun fricot, and clam pie-are heavy, hearty, and an intriguing mix of Old World basics and New World influences, evidence of a unique, yet ever-morphing cuisine. Glorious, moody photos show off the food, and vintage black-and-white images give glimpses into the Acadian past. The recipes aren't for everyone; a meat pie has to be made over two days, fresh Irish moss is required for blancmange, and headcheese and boudin will likely turn off non-adventurous eaters. But even if readers don't use every recipe, Thibault's culinary escapades are fascinating. (Nov.) © Copyright PWxyz, LLC. All rights reserved.

Acadian cooking, the everyday cuisine of Nova Scotia, may be one of the least-known genres in North America. Acadians forced to emigrate from the region to Louisiana became known as Cajuns, while those left behind in the chilly, damp Maritime Provinces continued to celebrate their ethnic and linguistic uniqueness from the rest of Canada through their food. Thibault has resurrected this centuries-old Acadian cooking from handwritten recipes left by his maternal grandmother. Avid home bakers may enjoy the simple challenges of reproducing cornmeal and molasses bread, the sort of hearty dark bread typical of northern climes worldwide. Those with access to a serious butcher will want to follow Thibault's detailed instructions for porky headcheese or deep, rich boudin. Both of these foods reveal some of the connections between Acadian and Cajun cooks. This book fills in some gaps in culinary history and is significant for regional cookery collections, especially in Canada. Copyright 2017 Booklist Reviews.

Journalist Thibault explores the food of his Acadian ancestors on the Canadian East Coast in this beautiful cookbook and culinary history. With a notebook of handwritten recipes from his grandmother, he set out to research, record, and relive Acadian cuisine, testing out recipes in his kitchen and augmenting his trial and error with occasional calls to his mother. The result is a grand testimonial to Acadian cooks of generations past and a time capsule that preserves Acadian home-cooking. The recipes—including pickled rhubarb, bran bread, Cajun fricot, and clam pie—are heavy, hearty, and an intriguing mix of Old World basics and New World influences, evidence of a unique, yet ever-morphing cuisine. Glorious, moody photos show off the food, and vintage black-and-white images give glimpses into the Acadian past. The recipes aren't for everyone; a meat pie has to be made over two days, fresh Irish moss is required for blancmange, and headcheese and boudin will likely turn off non-adventurous eaters. But even if readers don't use every recipe, Thibault's culinary escapades are fascinating. (Nov.)