Important. Domolco is the highest quality of molasses obtainable. Sold only in cans. (Front Cover).

Molasses — Nova Scotia
Cookbooks — Nova Scotia

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Recipes given in both languages. Recipes were collected and translated by the cookbook committee members. Cover photo courtesy of Pictou-Antigonish Regional Library digitization project. Committee members include Brenda MacIntyre-Butler, Bernadine MacInnis-Kirk, Joan MacKenzie-MacDonald, Wendy Cooke-McInnis, Donna MacKay-Moss and Debbi MacDonald-Sobey.

Gaelic language
Cookery, Celtic
Cookbooks

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What is Acadian food? It is humble, homey, and comforting. It is made with love and devotion from a larder that is small but mighty, and holds history within itself. And it is made to be eaten. Journalist Simon Thibault explores his Acadian roots by scouring old family recipes, ladies' auxiliary cookbooks, and folk wisdom for 50 of the best-loved recipes of Acadians past and present. Recipes run the gamut, from the art of pickling beets to old-fashioned foodways such as rendering lard and cooking with head cheese, to Acadian staples like Classic French Canadian Tourtière and Seafood Chowder, and a delicious roster of desserts from Rhubarb Custard Pie to Acadian Panna Cotta. Including essays celebrating the stories behind the recipes, a foreword by bestselling author Naomi Duguid (Taste of Persia), and photos by food photographer Noah Fecks, Pantry and Palate is magnifique from page to plate. Includes bibliographical references and index.

Duguid, Naomi
Fecks, Noah

Cooking, Acadian
Food habits — Maritime Provinces — History
Acadians — Anecdotes
Cookbooks

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