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 Americaâs 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 partnersâ 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 âextraordinaryâ 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 cuisinesâwhat 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 youâll find recipes for Wild Mushroom PÃ¢tÃ©, Finnan Haddie Jambalaya, Cashew Chili, Lime-Grilled Cattail Root, Sesame and DillâEncrusted Haddock, and Blueberry Bread Pudding.
Historical and cultural tidbits, useful sidebars, and unique cooking tipsâsuch as how to forage safely for wild mushrooms and how to smoke fishâcomplement 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 cuisineâNew World Creoleâto the table.
About: Celebrating the best in Creole, Cajun, and French Acadian culinary traditions, a collection of recipes from Nova Scotia's Trout Point Lodge emphasizes the use of fresh and healthy ingredients in such dishes as Wild Mushroom Pâte and Smoked Haddock Jambalaya, accompanied by information on historical and cultural details, distinctive cooking techniques, and more.
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