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

Trout Point Lodge, nestled in rural Nova Scotia and one of the most acclaimed inns and cooking schools in North America, offers innovative cuisine in this stunning new cookbook.

Called “extraordinary” by Food & Wine magazine and rated “one of the country’s top cooking schools” by Chatelaine, Trout Point Lodge has become one of the premier culinary destinations in North America. Set against the spectacular natural beauty of rural Nova Scotia, the Lodge’s dining room and cooking school feature delicious dishes that combine distinctive Cajun/Creole flavours with Acadian heritage cooking.

The Trout Point Lodge Cookbook emphasizes the authors’ philosophy of using diverse, fresh and healthy ingredients, and features over 140 recipes drawn from the dining room’s ever-changing menu. It explains the fundamentals of seafood, vegetable and wild foods cookery from a distinctive Creole/Cajun viewpoint and marries them to traditional Acadian methods. The recipes are truly original, from Mussels Smoked in Pine Needles to Creole Bouillabaisse and from Wild Mushroom Jambalaya to Heritage Apple Tart with Breton Crust.

The cookbook provides a fascinating text to accompany the recipes: historical and cultural details, notes on foraging for wild mushrooms, instructions on building a seafood smokehouse and, of course, tips on Trout Point’s unique cooking techniques. Replete with Wayne Barrett’s stunning photography of the lodge, the landscape and the food, The Trout Point Lodge Cookbook is the culinary event of the season.

Daniel Abel, Charles Leary and Vaughn Perret are the founders and proprietors of the highly regarded and wildly successful Chicory Farm and Chicory Farm Café in Louisiana. In addition to Trout Point Lodge, they will soon be opening cooking schools in Spain and Costa Rica.