The Trout Point Lodge Cookbook: Creole Cuisine from New Orleans to Nova Scotia. This item is unavailable.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 Pâte and Smoked Haddock Jambalaya, accompanied by information on historical and cultural details, distinctive cooking techniques, and more. 24,000 first printing.

DANIEL ABEL, CHARLES LEARY, and VAUGHN PERRET, founders of Trout Point Lodge and the Inn at Coyote Mountain in Costa Rica, have been food entrepreneurs for over fourteen years. Originally based in Louisiana where they opened the Chicory Farm and Chicory Farm Café, they have drawn the attention of the Food Network, The New York Times, Martha Stewart Living, and Food & Wine. They recently opened the Granada Cooking School in Spain.

WAYNE BARRETT, co-founder of Barrett and MacKay Photography with wife and fellow photographer Anne MacKay, has won numerous photography awards, including an Award of Merit from the American Association for State and Local History. Barrett’s photography has appeared in over twenty-five books, as well as in National Geographic, National Wildlife, and Readers Digest, among other publications. He lives in Prince Edward Island.