Cooking Without A Kilt E-book
In this ebook you will find all the recipes featured on the Kilted Chef’s 3:00 p.m. live Facebook show from it’s inception in March all the way through until the end of May. Also included are colorful photographs and smattering of viewer comments.
The Acadian Kitchen
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 in “The Kilted Chef Alain Bosse’s new book, The Acadian Kitchen: Recipes from Then and Now.
The Acadian Kitchen is a landmark guide to Acadian history, culture and the time-honoured foods that define its one-of-a-kind heritage. 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.
The story of Mussels starts with “the humble mussel, a shellfish so unassuming that the impact it had on the two of us was quite unexpected,” as the authors—the “Kilted Chef” Alain Bossé and his good friend “Mussel Mama” Linda Duncan—of this book say. When these two met, they discovered they shared an identical passion: to get the word about this sensational seafood out to as many people as possible, as quickly as possible. This cookbook, Mussels, is the satisfying result. It includes 77 recipes for using mussels in every type of dish, from where you would expect them—in appetizers, salads and mains—to where they are a delightful, whimsical surprise—in pickles, pies and cocktails. Mussel Strudel, anyone?
Mussels is for anyone who is passionate about mussels and looking for new ways to cook and eat them. This mighty mollusc has long been a staple on restaurant menus but many people still hesitate to cook mussels at home. This book shows how easy it is to choose, store and cook this healthy and tasty seafood. Everyone who wants to can now cook mussels with confidence.