A Taste of Acadie

Paperback | January 1, 1991

byMarielle Cormier-Boudreau, Melvin GallantIllustratorMichiel Oudemans

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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.

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From the Publisher

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 to...

From the Jacket

If you've never heard of fricot or poutine râpée, it's not surprising. You won't find these words in most French dictionaries or in traditional French cookbooks. But travel thorugh what was once Acadie and you'll discover that these savory dishes are a central part of an original North American French cuisine. In A Taste of Acadie, Marielle Cormier-Boudreau and Melvin Gallant take their readers on...

Marielle Cormier-Boudreau is a folklorist who teaches at the Université de Moncton. She is the author of a book on traditional Acadian medicine.Melvin Gallant has authored more than a dozen book-length works including volumes of poetry, collections of stories, books for children, and historical works on Acadian culture.
Format:PaperbackDimensions:186 pages, 8.99 × 7.02 × 0.52 inPublished:January 1, 1991Publisher:Goose Lane EditionsLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0864921098

ISBN - 13:9780864921093

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