A detailed culinary history supplemented with context-providing sidebars, historical timelines, glossaries and over 120 extraordinary recipes, The Acadian Kitchen: Recipes from Then and Now is an esse
A detailed culinary history supplemented with context-providing sidebars, historical timelines, glossaries and over 120 extraordinary recipes, The Acadian Kitchen: Recipes from Then and Now is an essential guide to the culture and food history of the Acadians.
The aroma of rappie pies baking in the oven, rich fragrant broth bubbling on the stovetop for the evening's fricot, buckwheat pancakes frying in a cast-iron skillet-these are the tastes and smells of traditional Acadian cooking, brought to life as never before in "The Kilted Chef" Alain Bosse's new book, The Acadian Kitchen: Recipes from Then and Now.
Celebrating the evolution of Acadian cooking from its 17th century roots to the Cajun and French Canadian dishes it's known for today, The Acadian Kitchen is a landmark guide to Acadian history, culture and the time-honoured foods that define its one-of-a-kind heritage. Influenced by the cultural exchange of historic French, Indigenous, Creole and maritime ideas, Acadian cuisine is defined less by technique than by the desire to take simple, local ingredients, and turn them into something delicious. With chapters on chowders, pies, preserves, classic desserts and much more, The Acadian Kitchen captures an extensive variety of Acadian dishes, both new and old.
View Biographical note
Alain Bossé "The Kilted Chef"
has travelled the world over, from kitchens to convention centres, sharing his expertise and love for buying and eating local ingredients with people near and far. With his signature tartan kilt, proud Acadian heritage, and undeniable flair for cooking with local ingredients, he has earned a reputation as one of Atlantic Canada's culinary ambassadors.
Chef Alain has cooked for global dignitaries and has worked in kitchens and on event stages alongside top chefs from around the world. He firmly believes that if you live local, then you should buy local. For more than three decades, Alain has promoted local commodities such as lobster, mussels, apples, and wild blueberries (to name a few), and he has been a frequent guest instructor at culinary schools where his lectures focus on "Lobster and/or Mussels 101," educating students on the use of sustainable Atlantic Canadian seafood.
Chef Alain is a frequent guest on radio and TV, as well as a prolific recipe creator and food writer. He is the food editor and stylist for Saltscapes magazine, and has received the prestigious Gary MacDonald Culinary Ambassador of the Year award in Nova Scotia. The Acadian Kitchen is his second cookbook, following Mussels: Preparing, Cooking and Enjoying a Sensational Seafood with Linda Duncan.
View Table of contents
TABLE OF CONTENTS
Acadian Historical Timeline
Salads and Appetizers
Chowders, Soups, and Fricot
Entrées From the Sea
Entrées From the Farm
Jams, Jellies, and Preserves
Breads and Things
Desserts, Cookies, and Assorted Treats
Acadian Food Glossary
View Review text
"The Acadian Kitchen by Alain Bosse is a landmark guide to Acadian and Cajun history, culture and the time-honored foods that define this one-of-a-kind heritage. Influenced by the cultural exchange of historic French, Creole, Indigenous and maritime ideas, Acadian cuisine is defined less by technique than by the desire to take simple, local ingredients and turn them into something delicious. Offering a detailed culinary history supplemented with sidebars, historical timelines, glossaries and over 120 extraordinary recipes, The Acadian Kitchen includes chapters on chowders, pies, preserves, and classic desserts. Beautifully and profusely illustrated throughout, The Acadian Kitchen features authentic and thoroughly 'kitchen cook friendly' recipes that are as palate pleasing as they are appetite satisfying. Certain to be an immediate and enduringly popular addition to personal, family, and community library cookbook collections, The Acadian Kitchen is unreservedly recommended and an ideal introduction to French Canadian and Cajun cuisine."
— Midwest Book Review