READ NOW👉Pantry and Palate: Remembering and Rediscovering Acadian Food
Pantry and Palate: Remembering and Rediscovering Acadian Food
VISIT LINK : https://akg-tampan.blogspot.mx/?ebook=1771084901
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.
Review
“This beautiful cookbook is both sentimentally specific―featuring hand-written recipes and photographs from Thibault’s family―and a smart exploration of the tasty, hearty foodstuffs that nourished and sustained some of Canada’s earliest settlers.” ―The Globe and Mail (Toronto, ON)
Review
“This beautiful cookbook is both sentimentally specific — featuring hand-written recipes and photographs from Thibault’s family — and a smart exploration of the tasty, hearty foodstuffs that nourished and sustained some of Canada’s earliest settlers.” — The Globe and Mail (Toronto, ON) Published On: 2017–06–03
“Pantry and Palate is more than a cookbook. It’s a story. A story thoughtfully told through prose and recipes … Each recipe has been lovingly excavated like the individual fragments of a shattered, ancient serving bowl and reconstructed or reinvented thanks to Thibault’s intuition and culinary knowledge. Each recipe is easy to follow and understand.” — Atlantic Books Today (Halifax, NS) Published On: 2017–04–25
“Thibault’s book reminds us of not only the importance of Acadian history to Canada, but of the importance of foodways to history.” — Chatelaine magazine (Toronto, ON) Published On: 2017–08–31
“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) Published On: 2017–11–15
About the Author
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 is his first book.
Excerpt. © Reprinted by permission. All rights reserved.
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.
Product details
- Publisher : Nimbus Publishing; 1st edition (November 13, 2017)
- Language : English
- Paperback : 272 pages
- ISBN-10 : 1771084901
- ISBN-13 : 978–1771084901
- Item Weight : 1.6 pounds
- Dimensions : 7.44 x 0.63 x 9.38 inches
- Best Sellers Rank: #1,366,552 in Books (See Top 100 in Books)
- #172 in Canadian Cooking, Food & Wine
- #209 in Pre-Confederation Canadian History
- #395 in Cajun & Creole Cooking, Food & Wine
