Melvin Gallant (35 results)

Condition: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.

Condition: Very Good. Item in very good condition! Textbooks may not include supplemental items i.e. CDs, access codes etc.

Hardcover. Condition: As New. 1st Edition. 175 Pages Illus.

Hardcover. Condition: Very Good. 298p, a VG hbk with laminated boards, ex-library [2252010789].

Condition: New.

Paperback. Condition: New. For A Taste of Acadie, Melvin Gallant and Marielle Cormier-Boudreau travelled all over Acadia, from the Gaspé Peninsula to Cape Breton, from the tip of Prince Edward Island to the Magdalen Islands, and around northern New Brunswick and southern Nova Scotia. They gathered the culinary secrets of traditional Acadian cooks while there was still time, and then they adapted more than 150 recipes for today's kitchens.First published in 1991, A Taste of Acadie, the popular English translation of the best-selling Cuisine traditionalle en Acadie, is available once again. The indigenous cuisine of Acadia is a distant relative of French home cooking, born of necessity and created from what was naturally available. Roast porcupine or seal-fat cookies may not be to every modern diner's taste, but the few recipes of this nature in A Taste of Acadie hint at the ingenuity of women who fed their families with what the land provided. Most of the recipes, however, use ingredients beloved of today's cooks. Here you'll find fricot, a wonder of the Acadian imagination, pot en pot, a traditional Sunday dinner sometimes called grosse soupe, and dozens of meat pies.For those with a sweet tooth, Gallant and Cormier-Boudreau include recipes that use maple syrup and fresh wild berries. A Taste of Acadie is traditional cooking at its best, suffusing contemporary kitchens with country aromas and down-home flavours. Decorated with evocative woodcuts by Michiel Oudemans, it is a pleasure to look at and a charming addition in its own right to contemporary country-style kitchens.…

Condition: As New. Unread book in perfect condition.

Soft cover. Condition: Good. Originally published in French in 1980. Translated by Elliot Shek.

Condition: New. pp. 186.

Couverture souple. Condition: Bonne Condition. Couverture légèrement usée. Intérieur propre. Envoi soigné.

Soft cover. Condition: Near Fine. Softcover. Some slight handling. Otherwise, clean, tight and unmarked. Very neat -- a sound and handsome copy. Size: 8vo - over 7¾ - 9¾" tall. Book.

Hardcover. Condition: Good Plus. No Jacket. High school library stamp. Minimal underlining in light pencil. Corner wear. Translated by Elliot Shek. 175 pp. Size: 8 x 9 1/2 in. Oblong. Book.

Condition: New. pp. 186.

Soft cover. Condition: Near Fine. Gift inscription dated 1997 on first title page, light spine crease, otherwise without flaw. 7 X 9" 183 pages + mixed French / English Index. Originally published as La Cuisine traditionnelle en Acadie 1978. Translated by Ernest Bauer. A Taste of Acadie takes readers on a culinary tour of Acadie, sampling dishes from the Gaspe Peninsula to Cape Breton, from the northern tip of Prince Edward Island to the Magdalen Islands. Here you will be encouraged to savour a hearty pot-en-pot or one of dozens of variations on the meat pie. Sample pate a la rature or the ever-popular poutine rape, one of the few French dishes to survive the transition to the New World. With delicious desserts featuring maple syrup and fresh wild berries. **Bundle Up * Save On Postage**. Michiel Oudmans (illustrator).…

Trade Paperback. Condition: Good. 206pp., ill., carte. Light edgewear. Size: 12mo - over 6¾" - 7¾" tall. Book.

Condition: New.

Soft cover. Condition: Very Good. No Jacket. Paperback. Rectangle shaped book, fully illust.by b/w photos throughout, first pub.hardcover in 1980; Clean sound & unmarked, slight agetoning along page tops but no tears or creasing or loose pages; 175 pages, A portrait of the peoples in the Maritimes who are true descendants of the first Arcadian settlers.…

Condition: New. pp. 186.

Couverture souple. Condition: Bonne Condition. Couverture légèrement usée. Intérieur propre. Envoi soigné.

Trade Paperback. Condition: Fair. Foxing to edge of text block. Sticker on cover.

Condition: As New. Unread book in perfect condition.

Paperback. Condition: Very Good. Texte Francais, Couverture Souple. État D'usage: Très Bon État. Book.

Couverture rigide. Condition: Très bon. 266 p. Ill. Cotes, cachets, porte-carte de bibliothèque. code 1499.

Paperback. Condition: Brand New. illustrated edition. 186 pages. 9.25x7.25x0.75 inches. In Stock.

Glossy hardcover. Condition: Very good. Reprint. 174 Pp. Map and b&w. photo illustrations.

240x155mm, 298pages, Déchirure de 8cm entre le bas du dos et la couverture supérieure, autrement bel exemplaire. Envois Europe : TVA inclus dans montant final. Exceptions taxes postales locales à la charge de l'acheteur (~2 EUR). Si nécéssaire, contact via notre page d'accueil / Shipping to Europe : VAT included in total amount. Local postal fees apply to buyers in Europe (~2 EUR). Contact us via our homepage if needed. …

240x155mm, 298pages, Exemplaire à l'état de neuf. Envois Europe : TVA inclus dans montant final. Exceptions taxes postales locales à la charge de l'acheteur (~2 EUR). Si nécéssaire, contact via notre page d'accueil / Shipping to Europe : VAT included in total amount. Local postal fees apply to buyers in Europe (~2 EUR). Contact us via our homepage if needed.…

paperback. Condition: New. In shrink wrap. Looks like an interesting title.

Condition: New.

Paperback. Condition: New. For A Taste of Acadie, Melvin Gallant and Marielle Cormier-Boudreau travelled all over Acadia, from the Gaspé Peninsula to Cape Breton, from the tip of Prince Edward Island to the Magdalen Islands, and around northern New Brunswick and southern Nova Scotia. They gathered the culinary secrets of traditional Acadian cooks while there was still time, and then they adapted more than 150 recipes for today's kitchens.First published in 1991, A Taste of Acadie, the popular English translation of the best-selling Cuisine traditionalle en Acadie, is available once again. The indigenous cuisine of Acadia is a distant relative of French home cooking, born of necessity and created from what was naturally available. Roast porcupine or seal-fat cookies may not be to every modern diner's taste, but the few recipes of this nature in A Taste of Acadie hint at the ingenuity of women who fed their families with what the land provided. Most of the recipes, however, use ingredients beloved of today's cooks. Here you'll find fricot, a wonder of the Acadian imagination, pot en pot, a traditional Sunday dinner sometimes called grosse soupe, and dozens of meat pies.For those with a sweet tooth, Gallant and Cormier-Boudreau include recipes that use maple syrup and fresh wild berries. A Taste of Acadie is traditional cooking at its best, suffusing contemporary kitchens with country aromas and down-home flavours. Decorated with evocative woodcuts by Michiel Oudemans, it is a pleasure to look at and a charming addition in its own right to contemporary country-style kitchens.…