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The Trout Point Lodge Cookbook: Creole Cuisine from New Orleans to Nova Scotia
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Hardcover
from Random House Inc (November 23, 2004)
9781400060597 | details & prices | 232 pages | 8.00 × 9.50 × 1.00 in. | 2.10 lbs | List price $35.00
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.
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.