The Trout Point Lodge Cookbook: Creole Cuisine from New Orleans to Nova Scotia - Hardcover

Abel, Daniel; Leary, Charles L.; Perret, Vaughn

Hardcover

ISBN 10: 1400060591 ISBN 13: 9781400060597

Publisher: Random House, 2004

Synopsis

In the early nineties, friends Daniel Abel, Charles Leary, and Vaughn Perret noticed something significant about Louisiana’s culinary landscape: the many of the indigenous foods and techniques that had once been so integral to Cajun and Creole cooking had vanished. Fueled by their appreciation for Old-World French farming and cooking styles, as well as New World native products, the three founded the renowned Chicory Farm and Chicory Farm Café. Their distinctive cheeses, mushrooms, and organic produce were soon featured in the best New Orleans restaurants, and brought about a renaissance in small farms and local produce.

Continuing their search for the roots of Cajun/Creole cuisine, in 1996 the trio traveled to an area in Nova Scotia originally known as Acadia, where French settlers early in the seventeenth century founded North America’s first culinary society: the Order of Good Cheer. When expelled by the British in the eighteenth century, these French Acadians moved to Louisiana, where they were called Cajuns.
Out of the three partners’ trip came the idea for a center for food learning that would also be a vacation destination. Trout Point Lodge, a cooking school and resort located in the spectacular beauty of the Nova Scotia wilderness, was born. Called “extraordinary” by Food & Wine magazine, Trout Point has become one of the premier culinary destinations in North America.

The Trout Point Lodge Cookbook explores the fascinating merging of the Creole, Cajun, and Acadian cuisines–what the authors call New World Creole. Cooking with the most diverse, healthful, and fresh ingredients, the authors present original and enticing dishes tailored for the home cook. Here you’ll find recipes for Wild Mushroom Pâté, Finnan Haddie Jambalaya, Cashew Chili, Lime-Grilled Cattail Root, Sesame and Dill—Encrusted Haddock, and Blueberry Bread Pudding.
Historical and cultural tidbits, useful sidebars, and unique cooking tips–such as how to forage safely for wild mushrooms and how to smoke fish–complement the delicious culinary creations within these pages. Beautifully illustrated with photographs of the amazing dishes, the dramatic wilderness, and the stunning lodge itself, this unique and inspiring cookbook brings a new cuisine–New World Creole–to the table.

About this title

Review:

As many readers know, Cajun cooking began with the Arcadians, French settlers who made their first home in what is now Nova Scotia. The Trout Point Lodge Cookbook offers more than 150 uncomplicated recipes, from the title's eponymous Nova Scotia inn and dining spot. Its owners--the book's authors--have perfected a cuisine that embodies both Cajun, Creole, and original Arcadian cooking, and offer a wide range of traditional and innovative recipes for the likes of Grilled Eggplant Tart, Finnan Haddie Jumbalaya, Creole-Stuffed Bell Peppers, and Braised Haddock with Summer Vegetables. The book emphasizes the natural foods of the region, and readers will find particularly worthwhile recipes for mushrooms, such as Grilled Oyster Mushrooms and Garlic, and Shiitake Mushrooms Rockefeller. Formulas containing more exotic natural ingredients include Sole in Wild Sorrel Velouté Sauce, and Beer-Battered Elderberry Flowers. (A source list helps readers procure some of the unusual ingredients.) Menus, and an extended section on smoking seafood, with instructions for building and using a smokehouse, round out this special exploration. --Arthur Boehm

About the Author:

DANIEL ABEL, CHARLES LEARY, and VAUGHN PERRET, founders of Trout Point Lodge and the Inn at Coyote Mountain in Costa Rica, have been food entrepreneurs for over fourteen years. Originally based in Louisiana where they opened the Chicory Farm and Chicory Farm Café, they have drawn the attention of the Food Network, The New York Times, Martha Stewart Living, and Food & Wine. They recently opened the Granada Cooking School in Spain.

WAYNE BARRETT, co-founder of Barrett and MacKay Photography with wife and fellow photographer Anne MacKay, has won numerous photography awards, including an Award of Merit from the American Association for State and Local History. Barrett’s photography has appeared in over twenty-five books, as well as in National Geographic, National Wildlife, and Readers Digest, among other publications. He lives in Prince Edward Island.

About this edition

• Publisher: Random House
• Publication date: 2004
• ISBN 10: 1400060591
• ISBN 13: 9781400060597
• Binding: Hardcover
• Edition number: 1
• Number of pages: 272