The Acadian Kitchen: Recipes from Then and Now

Canadian chef Bossé (Mussels) enthusiastically shares the rich cuisine of the Acadians, descendants of French colonists who originally settled along the eastern coast of Canada (some of whom were deported to Louisiana by the British in 1755). Those unfamiliar with Acadian cuisine are sure to recognize dishes from its French heritage (coq au vin), its Quebec influence (poutine), as well as classic Cajun dishes like gumbo and jambalaya, all of which make perfect sense in Bossé’s culinary blend, which leans heavily on comfort food. He includes upscale riffs on such standbys as Pigs in a Blanket, which he makes with a homemade pie dough and chorizo in a sweet and savory mustard sauce, as well as a chicken pot pie with a biscuit crust. For seafood, there are recipes for salt cod cakes, grilled salmon, lobster rolls, fried smelts, and steamer clams. For dessert, Bossé shares recipes for moist apple cake and Nuns’s Farts, bite-size pieces of leftover pie dough with cinnamon and brown sugar. Bossé’s rich culinary narrative is an excellent introduction to Acadian cooking. (Oct.)