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 Author Name: Daniel Abel, Charles Leary, & Vaughn Perret
Title: THE TROUT POINT LODGE COOKBOOK: CREOLE CUISINE FROM NEW ORLEANS TO NOVA SCOTIA
Binding: Hardcover
Type: BOOK
Publisher: BANTAM (BDD)/RANDOM HOUSE
ISBN Number: 1400060591 / 9781400060597
Seller ID: 1136528
Featuring seafood, vegetarian, & wild-foods cuisine drived from Creole & French Acadian culinary traditions, this cookbook presents the best & brightest recipes from Trout Point Lodge's unique & varied menu. 140 mouthwatering recipes, color photos; 7x9 inches, 224 pgs.
'Hardcover with numerous color photos and over 140 mouthwatering recipes from Trout Point Lodge, the premiere culinary destination of Atlantic Canada.
Called "an extraordinary combination of inn, restaurant, daily farm, cooking school, & wilderness retreat" by Food & Wine magazine, Trout Point Lodge, set in the spectacular natural landscape of rural Nova Scotia, has become a become a premier culinary destination in North America.
The Trout Point Lodge Cookbook emphasizes distinctive Cajun & Creole flavors married to traditional Acadian cooking, as well as the authors' philosophy of using diverse, fresh, & healthy ingredients. The wide range of flavorful recipes includes Wild Mushroom Pate', Smoked Haddock Jambalaya, Lime-Grilled Cattail Root, & Peach Tart with Lemon-Almond Cream.
Aside from recounting their personal culinary journeys, the authors supplement their recipes with interesting historical cultural details, useful sidebars, & descriptions of their distinctive cooking techniques, such as how to safely forage for wild mushrooms and how to build & use your own smokehouse for seafood. The Trout Point Lodge Cookbook is also replete with beautiful photographs (by renowned photographer Wayne Barrett) of selected dishes, and the stunning lodge itself. [See www.troutpoint.com]
WHAT THE EXPERTS ARE SAYING:
The Trout Point Lodge Cookbook provides yet another example of how the grand culinary traditions of the Creole style have been successfully adapted to different geographic and cultural circumstances. And it does so with clarity, grace and recipes that are true to the spirit and the vivid flavors of Creole gastronomy.
--Gene Bourg, food and restaurant critic.
'Extraordinary!'
--Food & Wine magazine
ABOUT THE AUTHORS:
Daniel Abel, Charles Leary, & Vaughn Perret, the founders of Trout Point Lodge and the Inn at Coyote Mountain in Costa Rica, have been food entreprenuers for more than 14 years. Originally based in Louisiana, where they opened the Chicory Farm & Chicory Farm Cafe, they have drawn the attention of the Food Network, The New York Times, Martha Stewart Living, and Food & Wine. They recently opened the Granada Cooking School in Spain.
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