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The Trout Point Lodge cookbook : Creole cuisine from New Orleans to Nova Scotia by Daniel Abel, Charles Leary, and Vaughn Perret; photographs by Wayne Barrett is a book available to read on EtoBox.

What is The Trout Point Lodge cookbook : Creole cuisine from New Orleans to Nova Scotia about?

In the early nineties, friends Daniel Abel, Charles Leary, and Vaughn Perret noticed something significant about Louisiana’s culinary landscape: the many of the indigenous foods and techniques that had once been so integral to Cajun and Creole cooking had vanished. Fueled by their appreciation for Old-World French farming and cooking styles, as well as New World native products, the three founded the renowned Chicory Farm and Chicory Farm Café. Their distinctive cheeses, mushrooms, and organic produce were soon featured in the best New Orleans restaurants, and brought about a renaissance in small farms and local produce.<br> <br> 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 America’s 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.<br> Out of the three partners’ trip came the idea for a center for food learning that would also be a vacation destination. Trout Point Lodge, a cooking school an

Author

Daniel Abel, Charles Leary, and Vaughn Perret; photographs by Wayne Barrett

Publisher

Random House, Incorporated

Published

2004

Language

EN

ISBN

9781400060597

Subjects

Home & Lifestyle, Cooking

Rating

3 / 5 (5 ratings)

Updated

2026-03-14