Pantry And Plate : Remembering And Rediscovering Acadian Food

In this exploration of Acadian culinary heritage, Simon Thibault delves into the kitchens and traditions of his ancestors, drawing upon family notebooks, community cookbooks, and the accumulated wisdom of generations. The volume gathers some fifty recipes reflecting the heart of Acadian cookery—from humble staples such as fring frings (potato pancakes), rappie pie, and chicken fricot, to the many regional variations of meat pie that have graced Acadian tables for centuries. Alongside these are practical notes on traditional methods—rendering lard, making full use of the pig—and a generous selection of comforting sweets, including rhubarb custard pie and molasses cake.

Notes adapted from the publisher’s front flap description.