The Trout Point Lodge Cookbook: Creole Cuisine from New Orleans to Nova Scotia

Celebrating the best in Creole, Cajun, and French Acadian culinary traditions, a collection of recipes from Nova Scotia's Trout Point Lodge emphasizes the use of fresh and healthy ingredients in such dishes as Wild Mushroom P漮e and Smoked Haddock Jambalaya, accompanied by information on historical and cultural details, distinctive cooking techniques, and more. 24,000 first printing.