Pantry And Palate: Remembering And Rediscovering Acadian Food by Simon ThibaultPantry And Palate: Remembering And Rediscovering Acadian Food by Simon Thibault

Pantry And Palate: Remembering And Rediscovering Acadian Food

bySimon Thibault

Paperback | May 1, 2017

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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 Acadian staples such as potato pancakes called Fring Frangs, Rappie Pie, Chicken Fricot, and various forms of meat pies; old-fashioned foodways, such as how to render your own lard, and make the most of out a pig's head; and sumptuous sweets take the form of Rhubarb Custard Pie or a simple Molasses Cake. Thibault not only discovers the past lives of his immediate and extended family, but their larders as well.

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.

Simon Thibault is a Halifax-based journalist and radio producer whose work focuses on food. His written work has been featured in The Globe and Mail and East Coast Living. He has contributed to CBC Radio, and The Southern Foodways Alliance's Gravy podcast. He was also a judge for the 2015 James Beard Foundation's Cookbook Awards. This ...
Title:Pantry And Palate: Remembering And Rediscovering Acadian FoodFormat:PaperbackDimensions:272 pages, 9.25 × 7.5 × 0.6 inPublished:May 1, 2017Publisher:Nimbus PublishingLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1771084901

ISBN - 13:9781771084901

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Read from the Book

I read cookbooks like other people read novels. And the best cookbooks are the ones that give you a greater understanding of a cuisine rather than just "dump this, chop this." Those are the books that gave me the understanding of cultures and cuisines around the world and I thought I'd like to write a book that does that for Acadian food—and I hope that I did that.

Table of Contents

Map of Acadie
Foreword by Naomi Duguid
Preface: The Comeau Women, or How I Came to Write this Cookbook
Introduction: Preserving Family Connections 1;You Are Where You Eat
About This Book and Its Recipes
Stocking Your Pantry: The Basics

Tête de Cochon
Soups, Sides, & Staples

Editorial Reviews

"Thibault's deep yet heartfelt investigation of the cuisine is a standout among Canadian cookbooks published this year." —Quill & Quire Book of the Year (Toronto, ON)