My husband and I are obsessed with eating local food and visiting Canada. At dinner last night, he mentioned that we should plan another trip there so that we know where to move when he retires (14.5 years and counting!) I never heard of Acadian cuisine but was excited and intrigued to learn more.
Enter Pantry and Palate: Remembering and Rediscovering Acadian Food by Simon Thibault. A cookbook into a history-lesson-slash-novel where I was wishing I was in his Grandmother’s kitchen cooking these delectable items right alongside her…Simon, you are so lucky to have had a Grandma who cooked and kept records! (And I commend your efforts of extensive research!)
A favorite line from Pantry and Palate: Remembering and Rediscovering Acadian Food:
“When talking about our favourite dishes, many of us start by saying that “My grandmother made,” or “My [insert family member] made,” and then talk about how those particular dishes were made in very particular ways.”
My mother has my Grandma’s meatball recipe. I know that my sister and I will fight over who gets the real handwritten version. I digress…
The first section of Pantry and Palate: Remembering and Rediscovering Acadian Food is Preserves in which I can’t wait to make his salted green onion recipe. I use scallions on my nacho platter and in all my soup recipes. This just sounds delicious and would be a great addition to my daily recipes.
The second chapter is for the Breadmaking folk. I have both a gluten and dairy intolerance, so the only place I make bread is with my clients at work. These recipes seem simple enough – so sometime this week I will gather ingredients I don’t have in my pantry (there is a nice segment on stocking your pantry in Pantry and Palate) and choose a lucky client to make delicious bread.
Lard encompasses the third chapter. I never worked with lard. I don’t know if I want to work with lard. Lard seems like something I rather read about then experiment with in my kitchen. Sorry, Simon!
Tȇte de Cochon is the next section. Simon, you are more than welcome to come to my home in New Jersey and give me private instruction on cooking a pig’s head! (That would make a really great YouTube video, I promise!) I appreciate the Acadian cuisine but am not this adventurous when it comes to cooking.
The next two sections are my favorite! Section 5 reads Soups, Sides, and Staples while the last is Desserts. I love Meat Pies, and it reminds me of when my Grandmother made them when she was alive and well. Simon gives a few variations, one I hope to try soon. He also gives a Potato Pancake recipe that I can’t wait to make! I always wanted to make potato pancakes but couldn’t find the right recipe. I tabbed this page instantaneously! And, you better believe, that I will be making his Scalloped Cabbage recipe for Thanksgiving. I had to Google “summer savory” spice is and added it to my shopping list. I think this is my favorite chapter of Pantry and Palate; meals I can make simply and that I know will taste delicious.
I love desserts, but with my food allergies, I only eat them on very special occasions and have my DigestZen from doTERRA on standby. I think the Baked Apple Pudding recipe will be a hit for the holidays. I also have always wanted to experiment with rhubarb and his clear, concise directions make me feel like I can tackle that task.
Pantry and Palate isn’t for those looking for thirty-minute meals, or people who need an illustration with every step. Pantry and Palate would be best for those looking to experience cooking and who want to integrate culture into their meals. When I read Pantry and Palate, I feel like I am holding a distinct piece of Acadian history in my hands. Thank you, Simon, for opening my eyes into a world I didn’t know existed. Pantry to Palate is a cookbook that I certainly cherish and will begin making my tabbed recipes immediately.
Amazon Affiliate link: Click here to purchase Pantry and Palate: Remembering and Rediscovering Acadian Food.
Please visit Simon Thibault’s website here, and follow him on Instagram.
Disclosure: Pantry to Palate was sent to me complimentary for review purposes. All opinions within are my own. If you would like your product featured on Realm of Vibes, visit my Contact page or e-mail firstname.lastname@example.org
4 thoughts on “Book Review: Pantry and Palate: Remembering and Rediscovering Acadian Food by Simon Thibault”
Acadian food is historical French food 🌺
I really enjoyed reading about the Acadian cuisine and am looking forward to making a lot of these recipes.
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Post pics when you try a recipe 😋
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