Pantry and Palate

Pantry and Palate
By:Simon Thibault
Published on 2017-05-30 by



What is Acadian food? It is humble, homey, and comforting. It is made with love and devotion, from a larder that is small but mighty, and holds history within itself. And it is made to be eaten. 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 Tourti�re 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.

This Book was ranked at 36 by Google Books for keyword James Beard Foundation Awards.

Book ID of Pantry and Palate's Books is 5s3-MAAACAAJ, Book which was written bySimon Thibaulthave ETAG "tpM9PlacV4c"

Book which was published by since 2017-05-30 have ISBNs, ISBN 13 Code is 9781771084901 and ISBN 10 Code is 1771084901

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