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Author: Marielle Cormier-Boudreau
Publisher: Fredericton, N.B. : Goose Lane
ISBN: 9780864921093
Category : Cooking
Languages : en
Pages : 0
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Book Description
For A Taste of Acadie, Melvin Gallant and Marielle Cormier-Boudreau travelled all over Acadia, from the Gaspé Peninsula to Cape Breton, from the tip of Prince Edward Island to the Magdalen Islands, and around northern New Brunswick and southern Nova Scotia. They gathered the culinary secrets of traditional Acadian cooks while there was still time, and then they adapted more than 150 recipes for today's kitchens. First published in 1991, A Taste of Acadie, the popular English translation of the best-selling Cuisine traditionalle en Acadie, is available once again. The indigenous cuisine of Acadia is a distant relative of French home cooking, born of necessity and created from what was naturally available. Roast porcupine or seal-fat cookies may not be to every modern diner's taste, but the few recipes of this nature in A Taste of Acadie hint at the ingenuity of women who fed their families with what the land provided. Most of the recipes, however, use ingredients beloved of today's cooks. Here you'll find fricot, a wonder of the Acadian imagination, pot en pot, a traditional Sunday dinner sometimes called grosse soupe, and dozens of meat pies. For those with a sweet tooth, Gallant and Cormier-Boudreau include recipes that use maple syrup and fresh wild berries. A Taste of Acadie is traditional cooking at its best, suffusing contemporary kitchens with country aromas and down-home flavours. Decorated with evocative woodcuts by Michiel Oudemans, it is a pleasure to look at and a charming addition in its own right to contemporary country-style kitchens.
Author: Marielle Cormier-Boudreau
Publisher: Fredericton, N.B. : Goose Lane
ISBN: 9780864921093
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
For A Taste of Acadie, Melvin Gallant and Marielle Cormier-Boudreau travelled all over Acadia, from the Gaspé Peninsula to Cape Breton, from the tip of Prince Edward Island to the Magdalen Islands, and around northern New Brunswick and southern Nova Scotia. They gathered the culinary secrets of traditional Acadian cooks while there was still time, and then they adapted more than 150 recipes for today's kitchens. First published in 1991, A Taste of Acadie, the popular English translation of the best-selling Cuisine traditionalle en Acadie, is available once again. The indigenous cuisine of Acadia is a distant relative of French home cooking, born of necessity and created from what was naturally available. Roast porcupine or seal-fat cookies may not be to every modern diner's taste, but the few recipes of this nature in A Taste of Acadie hint at the ingenuity of women who fed their families with what the land provided. Most of the recipes, however, use ingredients beloved of today's cooks. Here you'll find fricot, a wonder of the Acadian imagination, pot en pot, a traditional Sunday dinner sometimes called grosse soupe, and dozens of meat pies. For those with a sweet tooth, Gallant and Cormier-Boudreau include recipes that use maple syrup and fresh wild berries. A Taste of Acadie is traditional cooking at its best, suffusing contemporary kitchens with country aromas and down-home flavours. Decorated with evocative woodcuts by Michiel Oudemans, it is a pleasure to look at and a charming addition in its own right to contemporary country-style kitchens.
Author: Tyler LeBlanc
Publisher:
ISBN: 9781773101187
Category : Acadians
Languages : en
Pages : 0
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Book Description
Winner, Evelyn Richardson Award for Non-Fiction and Democracy 250 Atlantic Book Award for Historical Writing Finalist, Dartmouth Book Award for Non-Fiction, and the Margaret and John Savage Award for Best First Book (Non-fiction) A Hill Times' 100 Best Books in 2020 Selection On Canada's History Bestseller List Growing up on the south shore of Nova Scotia, Tyler LeBlanc wasn't fully aware of his family's Acadian roots -- until a chance encounter with an Acadian historian prompted him to delve into his family history. LeBlanc's discovery that he could trace his family all the way to the time of the Acadian Expulsion and beyond forms the basis of this compelling account of Le Grand Dérangement. Piecing together his family history through archival documents, Tyler LeBlanc tells the story of Joseph LeBlanc (his great-great-great-great-great-great-great-great grandfather), Joseph's ten siblings, and their families. With descendants scattered across modern-day Nova Scotia and Prince Edward Island, the LeBlancs provide a window into the diverse fates that awaited the Acadians when they were expelled from their homeland. Some escaped the deportation and were able to retreat into the wilderness. Others found their way back to Acadie. But many were exiled to Britain, France, or the future United States, where they faced suspicion and prejudice and struggled to settle into new lives. A unique biographical approach to the history of the Expulsion, Acadian Driftwood is a vivid insight into one family's experience of this traumatic event.
Author: Bettye B. Burkhalter
Publisher: AuthorHouse
ISBN: 1477287205
Category : Cooking
Languages : en
Pages : 411
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Book Description
Sixteen generations later, the same old winding roads and blazed trails throughout the three novels lead us all back home to nostalgic dishes and the worlds from which they came. Upon arrival at the old home place, we quickly find our favorite room: Mamas kitchen. The familiar sounds of pots and pans and aromas of old-time country cooking float in and out of our senses. Suddenly, visions of chocolate pies swirled high with meringues cooling on the kitchen window sill are as clear as yesterday. The sizzling sounds of Mama frying chicken on the old wood-stove remind us that her kitchen offered southern hospitality at its best. The trip down memory lane of days gone by rekindles the true meaning of Home Sweet Home. As we stop and reminisce, hot tears blur our vision and we ask ourselves where did all the years go?
Author: Alain Bosse
Publisher:
ISBN: 9781770503137
Category : Cooking
Languages : en
Pages : 240
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Book Description
"The history of the Acadian culinary tradition, with recipes from the past and present."--
Author: Laura Frantz
Publisher: Baker Books
ISBN: 1493444794
Category : Fiction
Languages : en
Pages : 278
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Book Description
As 1754 is drawing to a close, tensions between the French and the British on Canada's Acadian shore are reaching a fever pitch. Seamstress Sylvie Galant and her family--French-speaking Acadians wishing to remain neutral--are caught in the middle, their land positioned between two forts flying rival flags. Amid preparations for the celebration of Noël, the talk is of unrest, coming war, and William Blackburn, the British Army Ranger raising havoc across North America's borderlands. As summer takes hold in 1755 and British ships appear on the horizon, Sylvie encounters Blackburn, who warns her of the coming invasion. Rather than participate in the forced removal of the Acadians from their land, he resigns his commission. But that cannot save Sylvie or her kin. Relocated on a ramshackle ship to Virginia, Sylvie struggles to pick up the pieces of her life. When her path crosses once more with William's, they must work through the complex tangle of their shared, shattered past to navigate the present and forge an enduring future.
Author: Kate Chopin
Publisher: Penguin
ISBN: 9780140436815
Category : Fiction
Languages : en
Pages : 404
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Book Description
In one volume, the two short-story collections that established Kate Chopin as one of America's best-loved realist writers. For more than seventy years, Penguin has been the leading publisher of classic literature in the English-speaking world. With more than 1,700 titles, Penguin Classics represents a global bookshelf of the best works throughout history and across genres and disciplines. Readers trust the series to provide authoritative texts enhanced by introductions and notes by distinguished scholars and contemporary authors, as well as up-to-date translations by award-winning translators.
Author: Joseph A. Maillet
Publisher: Xlibris Corporation
ISBN: 1462830803
Category : Fiction
Languages : en
Pages : 250
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Book Description
In 1708 an orphanage in Paris, France, is visited by a government official seeking male volunteers, 12 years old and up, to join the French army and be sent to Port Royal, Nova Scotia, to help defend the fort against a threatened British invasion. Thirteen-year-old Jacques Maillet, protagonist of this true adventure story, immediately joins up. He and his orphaned friends are given military training, and then sent off on ships for the New World. At the fort, he is sent to live with a French family, the Heberts, who grow to like him and teach him ways to help with their farm labors. At the fort, Jacques meets Paul, a Native American boy his age. The Micmac Indian boy was named Paul by the Roman Catholic missionaries after evangelizing and baptizing him, keeping with the traditions of naming boys after Roman Catholic saints. Paul and Jacques became best of friends after Jacques interest in the ways of Pauls tribe, the Micmacs, who spend the warm months of the year by the Annapolis River near the fort. In the fall, when the harvest is in, Jacques is given permission to live with Paul and his family in their winter quarters deep in the woods. He learns their language, beliefs and skills. In the spring, he returns to his duties in the fort and the Hebert home. There, his fondness for one of the Hebert daughters, Magdelaine, begins. He spends another winter with the Micmacs, learning everything he can about survival in the wilderness. The next summer he is back soldiering in the under-manned fort at Port Royal when the British launch a massive attack. The boy soldiers fight valiantly, but after a week of naval bombardment, the fort surrenders. Conditions of surrender call for the return of the French soldiers, including the boys, to France. By this time, Jacques has fallen in love with his new life and does not want to leave. Disguised as an Indian, he slips away. Years pass and Jacques slowly grows toward manhood. On a fishing expedition on the Bay of Fundy, his party of a dozen Micmacs is attacked by Kennebec Indians, and only he and Paul survive. When they return to tell the story, the Micmacs seek revenge. They pillage a Kennebec village and Jacques is rewarded with many animal pelts, which he brings back to Port Royal and trades for British goods that are highly desired by the Micmacs. He prospers, and winds up one of the wealthiest men in the area. Hanging over everyones head is the uncertain fate of the French settlers in Nova Scotia, which has now become British. The British know the French will never make good English subjects and they would like to expel them and take their lands, but they also need the skills and produce of these hardy and experience settlers in order for their colony to exist. A large problem is the Indians: the Micmac hate the British and do not want the Acadians, their old French friends, to leave. The Acadians are caught in a vice and the pressure mounts. In spite of this, Jacques courts and marries Magdelaine and builds her a fine house on ten acres of land obtained from her father. She becomes interested in his Indian skills and wants to meet the Micmacs. The following spring, the young couple goes to live with Pauls family in their teepee in the woods, where Jacques learns, from Pauls mother, the reason his wife is feeling ill every morning. Refusing to sign an oath of allegiance to the Crown of England, the French settlers are hounded and persecuted. In spite of the tensions between the French and English, Jacques and Magdelaine, bring thirteen children into the world. Compounding the problems with the English, the Roman Catholic missionaries goad the Indians into bloody attacks on the British. The British have had enough and opt to remove the French settlers from Nov
Author: Philip Moscovitch
Publisher: James Lorimer & Company
ISBN: 1459505816
Category : Cooking
Languages : en
Pages : 314
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Book Description
From wine and beer to bread and cheese: many of our best-loved foods and drinks are the products of fermentation. In Adventures in Bubbles and Brine, fermentation enthusiast Philip Moscovitch takes us on a tour of Nova Scotian ferments, and introduces us to the people who have taken this food trend to heart. Enjoy the fascinating stories from their history and bookmark the recipes they share for you to try at home. Fermenting may be popular now, but its roots in Nova Scotia go back centuries. Early French settlers grew grapes and apples for wine and cider while German immigrants brought their sauerkrautmaking traditions. And now, Nova Scotians are embracing a new wave of flavours, including spicy kimchi, bitter craft beers, artisanal cheeses and the addictively sour taste of kombucha. Featuring photos, anecdotes and easy-to-follow recipes, Adventures in Bubbles and Brine digs into the origin of these foods, while delving into the science of fermentation and gut health, and tells you everything you need to know to start fermenting safely at home.
Author: Kate Chopin
Publisher: Jazzybee Verlag
ISBN: 384965883X
Category : Fiction
Languages : en
Pages : 288
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Book Description
A pretty book of tales drawn from life among the Creoles and Acadians of Louisiana. They represent with fidelity and spirit characters and customs unfamiliar to most readers ; they are admirably told, with just enough dialect for local color; and they can hardly fail to be very popular. Some of these stories are little more than croquis — just a brief incident of idea sketched in with a few rapid strokes and left to the imagination of the reader to be materialized, if we may so speak. Others are longer and more finished, but all are full of that subtle, alien quality which holds the Creole apart from the Anglo-Saxon — a quality we do not quite understand and can never reproduce, but which is full of fascination to us from the very fact that it is so unlike ourselves.
Author: Terri Pischoff Wuerthner
Publisher: Macmillan + ORM
ISBN: 1429910089
Category : Cooking
Languages : en
Pages : 305
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Book Description
When most people think of Cajun cooking, they think of blackened redfish or, maybe, gumbo. When Terri Pischoff Wuerthner thinks of Cajun cooking, she thinks about Great-Grandfather Theodore's picnics on Lake Carenton, children gathering crawfish fresh from the bayou for supper, and Grandma Olympe's fricassee of beef, because Terri Pischoff Wuerthner is descended from an old Cajun family. Through a seamless blend of storytelling and recipes to live by, Wuerthner's In a Cajun Kitchen will remind people of the true flavors of Cajun cooking. When her ancestors settled in Louisiana around 1760, her family grew into a memorable clan that understood the pleasures of the table and the bounty of the Louisiana forests, fields, and waters. Wuerthner spices her gumbo with memories of Cajun community dances, wild-duck hunts, and parties at the family farm. From the Civil War to today, Wuerthner brings her California-born Cajun family together to cook and share jambalaya, crawfish étoufée, shrimp boil, and more, while they cook, laugh, eat, and carry on the legacy of Louis Noel Labauve, one of the first French settlers in Acadia in the 1600s. Along with the memories, In a Cajun Kitchen presents readers with a treasure trove of authentic Cajun recipes: roasted pork mufaletta sandwiches, creamy crab casserole, breakfast cornbread with sausage and apples, gumbo, shrimp fritters, black-eyed pea and andouille bake, coconut pralines, pecan pie, and much more. In a Cajun Kitchen is a great work of culinary history, destined to be an American cookbook classic that home cooks will cherish.
