A detailed culinary history supplemented with context-providing sidebars, historical timelines, glossaries and over 120 extraordinary recipes, The Acadian Kitchen: Recipes from Then and Now is an essential guide to the culture and food history of the Acadians.

The aroma of rappie pies baking in the oven, rich fragrant broth bubbling on the stovetop for the evening's fricot, buckwheat pancakes frying in a cast-iron skillet-these are the tastes and smells of traditional Acadian cooking, brought to life as never before in "The Kilted Chef" Alain Bossé's new book, The Acadian Kitchen: Recipes from Then and Now.

Celebrating the evolution of Acadian cooking from its 17th century roots to the Cajun and French Canadian dishes it's known for today, The Acadian Kitchen is a landmark guide to Acadian history, culture and the time-honoured foods that define its one-of-a-kind heritage. Influenced by the cultural exchange of historic French, Indigenous, Creole and maritime ideas, Acadian cuisine is defined less by technique than by the desire to take simple, local ingredients, and turn them into something delicious. With chapters on chowders, pies, preserves, classic desserts and much more, The Acadian Kitchen captures an extensive variety of Acadian dishes, both new and old.