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A Taste of Acadie Paperback – Jan 1 1991


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Paperback, Jan 1 1991
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Product Details

  • Paperback: 186 pages
  • Publisher: Goose Lane Editions; Ill edition (Jan. 1 1991)
  • Language: English
  • ISBN-10: 0864921098
  • ISBN-13: 978-0864921093
  • Product Dimensions: 17.8 x 1.3 x 22.8 cm
  • Shipping Weight: 318 g
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Bestsellers Rank: #148,497 in Books (See Top 100 in Books)

Product Description

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

From the Back Cover

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.

Customer Reviews

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Most helpful customer reviews

By shippou_satsuki on April 5 2006
this book is the heart of our ancestors, which gave lots of their time to create those recepies. The author is my university teacher, and one of her partners. Marielle Cormier-Boudreau wrote another book on which she also investigated with audio tapes the medecines of our acadian ancestors, since they did not have much hospital services. It's so funny to see how they cured themself, with things that had no significance!!! sorely, the book is only in french...
now, returning to the main topic : cooking book. Cormier-Boudreau and Gallant tried every single recepies that are in this, to check if they made sense! (She told us in tonight's course!)
overall, very much good recepies, to try and to keep trace of our folklore. very well done, worth it's price, since it took them at least 10 years to finish the investigation!
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I bought this book for my mom who is from Caraquet NB and she found many of her mom's dishes, including a special dish they ate during the potato harvests. It has Tortierre and tells you how to make the perfect pie crust for it so they don't fall apart. It has all the chowders and fish dishes and off the cuff stuff like stuffed cod stomach etc. It was the perfect book for me because both my folks are Acadian but I was raised in Ontario. It's the first Acadian Cookbook we could find in English. I'm going to grab a copy for my sisters and I now.

If you want to know what real Acadian cooking is like, grab it!
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1 of 1 people found the following review helpful By A Customer on Feb. 8 2004
I have learned a whole lot about acadien cuisine in this boob,and like every reciepe that i tried.
One day i made a full acadien meal for friends and they told me its was the best meal they had eaten.
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Verified Purchase
Absolutely love this book. It has been around for decades and I am so pleased to finally have my own copy. These are traditional Acadian recipes which are easy to follow and to prepare. While I am familiar with many of the dishes, I loved reading about the background and the variations of the dishes. I truly appreciate the information / history of these dishes and how they vary from region to region. I have been using the book and the recipes I have tried have come out better than I could hope for. The directions for preparing and cooking are very clear and accurate. I would give more stars if possible!
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