Ebook A Taste of Acadie
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A Taste of Acadie
Ebook A Taste of Acadie
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Review
"Full of Acadian nostalgia and culture." -- Portland Press Herald, Maine"Not just a how-to-do-it cookbook but an Acadian history encoded in foodways." -- The Island Magazine
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From the Inside Flap
If you've never heard of fricot or poutine râpée, it's not surprising. You won't find these words in most French dictionaries or in traditional French cookbooks. But travel thorugh what was once Acadie and you'll discover that these savory dishes are a central part of an original North American French cuisine. In A Taste of Acadie, Marielle Cormier-Boudreau and Melvin Gallant take their readers on a culinary tour of Acadie, sampling dishes from the Gaspé Peninsula to Cape Breton, from the northern tip of Prince Edward Island to the Magdalen Islands. Here you'll be encouraged to savour a hearty pot-en-pot or one of dozens of variations on the meat pie (called pâte à la viande by the Acadians). The adventurous will want to sample pâte à la râpure with a crust made of grated potatoes or the ever-popular poutine râpée, one of the few French dishes to survive the transition to the New World. For those with a sweet tooth, Cormier-Boudreau and Gallant feature desserts which use maple syrup and fresh wild berries including favourites such as poutines à trou, a tart mixture of cranberries, nuts and apples in a sweet pastry sleeve, and pets de soeurs, a simple biscuit with a puckered middle and a spicy Acadian name. Complete with information on the many natural ingredients favoured by the Acadians and now available in many city markets, A Taste of Acadie offers a delectable glimpse of a unique culinary tradition.
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Product details
Paperback: 186 pages
Publisher: Goose Lane Editions (January 1, 1991)
Language: English
ISBN-10: 0864921098
ISBN-13: 978-0864921093
Product Dimensions:
7 x 0.7 x 9 inches
Shipping Weight: 11.2 ounces (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
9 customer reviews
Amazon Best Sellers Rank:
#489,869 in Books (See Top 100 in Books)
If you are like me, you grew up in New England and were belittled for being Canuck or having Canuck family in the closet. As an adult, you might wonder what was so shameful and wish you knew more about a lineage hidden in time. This book will feel like a long-lost aunt and give you a peek into a past you never knew you had. I have had some of these foods and look forward to trying more.
Great book of recipes for local food preparation. If you like potatoes you will love this cook book. I have had several dishes made by local chefs. The recipes for them are in this book and taste perfect as authentic.
I looked for a long time for an authentic recipe cookbook from New Brunswick Canada that was written in English. These are the recipes that my Grandmother, Aunts and Mom use to make and still make. The recipes are really good.If you are from the area of Moncton or the Acadian Trail this is the cookbook for you. Yummie food.
My mom's family is from Acadia and these recipes are wonderful. I got them to make for my family the things my mom and her family (and her family before her) enjoyed. An excellent book!!
As an Acadian, I enjoy looking at old recipes and either using them as written or making healthier versions of the same things.
As a person of Acadian decent, this was a great find. This includes dishes that my mom still makes.
a nice history/recipe book from old America
There's something evocative about the food your grandmother cooked; you may not have enjoyed all of it in your childhood and you may not dare to eat it now, but when you become interested in your cultural roots, the old dishes gain flavor in your memories. I didn't learn to cook the old Acadian dishes from my memere, so I was delighted to find A Taste of Acadie while traveling in Prince Edward Island.This fascinating book by Marielle Cormier-Boudreau and Melvin Gallant is much more than recipes. The authors researched the cooking (and culture) of the Acadian people of Maritime Canada: New Brunswick, Nova Scotia and Prince Edward Island. The Acadians settled in this area from mid-central France in the mid-1600's and were ousted and dispersed by the British a hundred years later, civilian casualties of war between France and England. They gradually resettled up and down the Eastern seaboard, and many who had been repatriated to France eventually came back. These hardy people lived a hardscrabble life of fishing, agriculture and animal husbandry in the unyielding climate, and their cooking reflected the ups and downs of their existence--as cooking always does.The book is arranged in sections--soups, fish, shellfish, vegetables--and each section is prefaced with some general, grounding remarks and basic techniques. The recipes reflect the simple ingredients available, largely cod, potatoes, small game birds, and pork. Pork and pork fat were highly valued, and consequently, the authors note, "...pigs were raised with great care and were often a source of personal pride. Older generations of Acadians told us that a farmer's reputation rested on the thickness of the pork fat that his pigs produced."Some of the recipes hold a distinct lack of appeal; for example blood sausage and "head cheese" made by simmering the meat off a pig's head and hocks. Yet these dishes were great delicacies to my father and uncles, when their mother indulged them with a cooking spree. The family favorite among the old "recettes" (recipes) was poutines rapees, baseball-sized dumplings of grated raw potato wrapped around chunks of salt pork and simmered in salted water.There are more congenial recipes in the book by all means: the popular buckwheat pancakes (ployes), seafood fricots (chowder-like concoctions), dandelion wine, simple homemade bread, and the hearty desserts and puddings sweetened with apples, berries, molasses, honey and maple syrup. I was particularly interested in the Acadian version of pate a la viande (meat pie), since this was another family favorite from the older generation. Even though the Acadian heritage is strong throughout Maine, nowadays the Quebecois version of meat pie (tourtiere) holds sway in the area and though I make tourtiere every year, it somehow fails to fully satisfy my memory; this winter we'll have the meat pie of my childhood.I'm not sure how many dishes I'll actually make from a cookbook that lists "lard or butter" as possible substitutes for salt pork. But there are a few things I wish I had cooked for my father with his "French-Canadian" palate, since my mother (who was Scotch-Irish) never would. I'm glad to have this beautifully-presented book on my shelf to browse through when I'm struck with an urge to explore my cultural heritage through cooking.Linda Bulger, 2009
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