Pantry and Palate: Remembering and Rediscovering Acadian Food by Simon Thibault

  • The art of canning (page 33)

    from Pantry and Palate: Remembering and Rediscovering Acadian Food Pantry and Palate by Simon Thibault

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  • ISBN 10 1771084901
  • ISBN 13 9781771084901
  • Published May 01 2017
  • Format Paperback
  • Page Count 224
  • Language English
  • Edition 1
  • Countries Canada
  • Publisher Nimbus Publishing

Publishers Text

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.