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Vaughn J. Perret has written 1 work(s)
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The Trout Point Lodge Cookbook: Creole Cuisine from New Orleans to Nova Scotia
cover image for 9781400060597
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. 24,000 first printing.
By Daniel G. Abel, Wayne Barrett (photographer), John Besh (foreword by), Charles Leary and Vaughn J. Perret
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Hardcover:

9781400060597 | Random House Inc, November 23, 2004, cover price $35.00 | About this edition: 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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