The Trout Point Lodge Cookbook

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Description: In the early 90s, friends Daniel Abel, Charles Leary, and Vaughn Perret noticed something significant about Louisiana's culinary landscape: 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 Cafe in New Orleans, Louisiana. 

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 and resort located in the spectacular beauty of the Nova Scotia wilderness, was born. Called "extraordinary" by Food & Wine magazine, Trout Point has become one of the premier culinary destinations in North America. 

The Trout Point Lodge Cookbook explores the fascinating merging of the Creole, Cajun, and Acadian cuisines -- what the authors call New World Creole. Cooking with the most diverse, healthful, and fresh ingredients, the authors present original and enticing dishes tailored for the home cook. Here you'll find recipes for Wild Mushroom Pate, Finnan Haddie Jambalaya, Cashew Chili, Lime-Grilled Cattail Root, Sesame and Dill-Encrusted Haddock, and Blueberry Bread Pudding. 

Historical and cultural tidbits, useful sidebars, and unique cooking tips -- such as how to forage safely for wild mushrooms and how to smoke fish -- complement the delicious culinary creations within these pages. Beautifully illustrated with photographs of the amazing dishes, the dramatic wilderness, and the stunning lodge itself, this unique and inspiring cookbook brings a new cuisine -- New World Creole -- to the table. 

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Condition: Good condition.