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100%: Abel, Daniel G. / Leary, Charles L. / Perret, Vaughn: The Trout Point Lodge Cookbook: Creole Cuisine from New Orleans to Nova Scotia (ISBN: 9781400060597) in Englisch, Broschiert.Nur diese Ausgabe anzeigen…
92%: Charles Leary, and Vaughn Perret with photographs by Wayne Barrett Abel Daniel: The Trout Point Lodge Cookbook: Creole Cuisine from New Orleans to Nova Scoti. (ISBN: 9780679312475) 2004, Erstausgabe, in Englisch, Broschiert.Nur diese Ausgabe anzeigen…
The Trout Point Lodge Cookbook: Creole Cuisine from New Orleans to Nova Scotia
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| Preise | Feb. 17 | Mai 17 | März 21 |
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The Trout Point Lodge Cookbook Creole Cuisine from New Orleans to Nova Scotia (2004)
EN HC USISBN: 9780679312475 bzw. 0679312471, in Englisch, Random House; Alfred A. Knopf, Vereinigte Staaten von Amerika, gebundenes Buch, gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, Versandkosten nach: USA.
Von Händler/Antiquariat, HousatonicBooks.
Fine in Near Fine dust jacket. First Edition. Hardcover; First Printing. Hardcover. Light surface wear to DJ. Overall, a clean and tight copy to add to a collection or read and enjoy. Random House Publishing Group, 2004. 1st Edition/1st Printing. Fine Book in Near Fine Dust Jacket. Price Intact. Dust Jacket protected with a new archival cover. Bubble wrapped and shipped promptly in a box. .
Von Händler/Antiquariat, HousatonicBooks.
Fine in Near Fine dust jacket. First Edition. Hardcover; First Printing. Hardcover. Light surface wear to DJ. Overall, a clean and tight copy to add to a collection or read and enjoy. Random House Publishing Group, 2004. 1st Edition/1st Printing. Fine Book in Near Fine Dust Jacket. Price Intact. Dust Jacket protected with a new archival cover. Bubble wrapped and shipped promptly in a box. .
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The Trout Point Lodge Cookbook: Creole Cuisine from New Orleans to Nova Scotia
ENISBN: 9781400060597 bzw. 1400060591, in Englisch, Random House.
Lieferung aus: Vereinigte Staaten von Amerika, اسٹاک میں.
The Trout Point Lodge Cookbook: Creole Cuisine from New Orleans to Nova Scotia Abel, Daniel G. / Leary, Charles L. / Perret, Vaughn, 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 Cafe. 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. 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. 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. Hereyou'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.
The Trout Point Lodge Cookbook: Creole Cuisine from New Orleans to Nova Scotia Abel, Daniel G. / Leary, Charles L. / Perret, Vaughn, 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 Cafe. 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. 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. 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. Hereyou'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.
3
The Trout Point Lodge Cookbook: Creole Cuisine from New Orleans to Nova Scotia
EN USISBN: 1400060591 bzw. 9781400060597, in Englisch, Random House, gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, In Stock.
cooking,regional and international,u.S. regional,holiday cooking, As many readers know, Cajun cooking began with the Arcadians, French settlers who made their first home in what is now Nova Scotia. The Trout Point Lodge Cookbook offers more than 150 uncomplicated recipes, from the title's eponymous Nova Scotia inn and dining spot. Its owners--the book's authors--have perfected a cuisine that embodies both Cajun, Creole, and original Arcadian cooking, and offer a wide range of traditional and innovative recipes for the likes of Grilled Eggplant Tart, Finnan Haddie Jumbalaya, Creole-Stuffed Bell Peppers, and Braised Haddock with Summer Vegetables. The book emphasizes the natural foods of the region, and readers will find particularly worthwhile recipes for mushrooms, such as Grilled Oyster Mushrooms and Garlic, and Shiitake Mushrooms Rockefeller. Formulas containing more exotic natural ingredients include Sole in Wild Sorrel Velout� Sauce, and Beer-Battered Elderberry Flowers. (A source list helps readers procure some of the unusual ingredients.) Menus, and an extended section on smoking seafood, with instructions for building and using a smokehouse, round out this special exploration. --Arthur Boehm.
cooking,regional and international,u.S. regional,holiday cooking, As many readers know, Cajun cooking began with the Arcadians, French settlers who made their first home in what is now Nova Scotia. The Trout Point Lodge Cookbook offers more than 150 uncomplicated recipes, from the title's eponymous Nova Scotia inn and dining spot. Its owners--the book's authors--have perfected a cuisine that embodies both Cajun, Creole, and original Arcadian cooking, and offer a wide range of traditional and innovative recipes for the likes of Grilled Eggplant Tart, Finnan Haddie Jumbalaya, Creole-Stuffed Bell Peppers, and Braised Haddock with Summer Vegetables. The book emphasizes the natural foods of the region, and readers will find particularly worthwhile recipes for mushrooms, such as Grilled Oyster Mushrooms and Garlic, and Shiitake Mushrooms Rockefeller. Formulas containing more exotic natural ingredients include Sole in Wild Sorrel Velout� Sauce, and Beer-Battered Elderberry Flowers. (A source list helps readers procure some of the unusual ingredients.) Menus, and an extended section on smoking seafood, with instructions for building and using a smokehouse, round out this special exploration. --Arthur Boehm.
4
The Trout Point Lodge Cookbook: Creole Cuisine from New Orleans to Nova Scotia (2004)
EN HC US FEISBN: 9780679312475 bzw. 0679312471, in Englisch, 272 Seiten, Random House, gebundenes Buch, gebraucht, Erstausgabe.
Lieferung aus: Vereinigte Staaten von Amerika, Usually ships in 1-2 business days.
Von Händler/Antiquariat, worldreaders.
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. 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. 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 Pâté, 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. Hardcover, Ausgabe: 1st, Label: Random House, Random House, Produktgruppe: Book, Publiziert: 2004, Studio: Random House, Verkaufsrang: 7807835.
Von Händler/Antiquariat, worldreaders.
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. 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. 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 Pâté, 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. Hardcover, Ausgabe: 1st, Label: Random House, Random House, Produktgruppe: Book, Publiziert: 2004, Studio: Random House, Verkaufsrang: 7807835.
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The Trout Point Lodge Cookbook: Creole Cuisine from New Orleans to Nova Scotia
EN USISBN: 9780679312475 bzw. 0679312471, in Englisch, Random House Publishing Group, gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, Versandkostenfrei nach: USA.
Von Händler/Antiquariat, Better World Books.
Random House Publishing Group. Used - Very Good. Great condition for a used book! Minimal wear. 100% Money Back Guarantee. Shipped to over one million happy customers. Your purchase benefits world literacy!
Von Händler/Antiquariat, Better World Books.
Random House Publishing Group. Used - Very Good. Great condition for a used book! Minimal wear. 100% Money Back Guarantee. Shipped to over one million happy customers. Your purchase benefits world literacy!
6
The Trout Point Lodge Cookbook: Creole Cuisine from New Orleans to Nova Scotia
EN HC NWISBN: 9781400060597 bzw. 1400060591, in Englisch, Random House Publishing Group, gebundenes Buch, neu.
Lieferung aus: Vereinigte Staaten von Amerika, In Stock.
The-Trout-Point-Lodge-Cookbook~~Daniel-G-Abel, The Trout Point Lodge Cookbook: Creole Cuisine from New Orleans to Nova Scotia, Hardcover.
The-Trout-Point-Lodge-Cookbook~~Daniel-G-Abel, The Trout Point Lodge Cookbook: Creole Cuisine from New Orleans to Nova Scotia, Hardcover.
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Trout Point Lodge Cookbook: Creole Cuisine from New Orleans to Nova Scotia
~EN HC USISBN: 9780679312475 bzw. 0679312471, vermutlich in Englisch, Random House; Alfred A. Knopf, Vereinigte Staaten von Amerika, gebundenes Buch, gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, En Stock, frais de port.
Hardcover book. 272 pages. Published by Random House Canada.
Hardcover book. 272 pages. Published by Random House Canada.
8
The Trout Point Lodge Cookbook: Creole Cuisine from New Orleans to Nova Scotia
~EN HC USISBN: 9781400060597 bzw. 1400060591, vermutlich in Englisch, Random House, Vereinigte Staaten von Amerika, gebundenes Buch, gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, En Stock, frais de port.
Hardcover book. 272 pages. Published by Random House.
Hardcover book. 272 pages. Published by Random House.
10
The Trout Point Lodge Cookbook: Creole Cuisine from New Orleans to Nova Scotia
EN NWISBN: 9780679312475 bzw. 0679312471, in Englisch, Random House; Alfred A. Knopf, Vereinigte Staaten von Amerika, neu.
Von Händler/Antiquariat, stressfreebooks [60178110], Bay City, MI, U.S.A.
Brand new copy, mint condition, gift quality. Ships fast secure, expedited available!
Brand new copy, mint condition, gift quality. Ships fast secure, expedited available!
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