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• by:
• Abel, Daniel; Leary Charles; Perret, Vaughn

Called extraordinary by Food & Wine magazine and rated one of the country's top cooking schools by Chatelaine, Trout Point Lodge has become one of the premier culinary destinations in North America. Set against the spectacular natural beauty of rural Nova Scotia, the Lodge's dining room and cooking school feature delicious dishes that combine distinctive Cajun/Creole flavours with Acadian heritage cooking.

The Trout Point Lodge Cookbook emphasizes the authors' philosophy of using diverse, fresh and healthy ingredients, and features over 140 recipes drawn from the dining room's ever-changing menu. It explains the fundamentals of seafood, vegetable and wild foods cookery from a distinctive Creole/Cajun viewpoint and marries them to traditional Acadian methods. The recipes are truly original, from Mussels Smoked in Pine Needles to Creole Bouillabaisse and from Wild Mushroom Jambalaya to Heritage Apple Tart with Breton Crust.

The cookbook provides a fascinating text to accompany the recipes: historical and cultural details, notes on foraging for wild mushrooms, instructions on building a seafood smokehouse and, of course, tips on Trout Point's unique cooking techniques. Replete with Wayne Barrett's stunning photography of the lodge, the landscape and the food, The Trout Point Lodge Cookbook is the culinary event of the season.