Pantry and Palate is Simon Thibault's first book. More than just a cookbook, it's a family narrative that spans over one hundred years (and then some). It's a reacquaintance with old food traditions, with recipes and anecdotes seasoned with history. Pantry and Palate speaks of a food culture that hasn't been talked about very much, let alone celebrated: the food of the Acadians.
In his first book, food writer and journalist Simon Thibault takes a look at his own cultural and culinary heritage and comes across a uniquely Canadian story - and pantry. Recipes include classic Acadian dishes such as rappie pie (râpure) and a hearty stew known as fricot - but it also looks at and attempts to preserve the food traditions of Acadians by talking about older practices such as how to put up for the winter, how to render lard, and even cook a pig's head.
With beautiful images shot by photographer Noah Fecks (known for his work in The Art Of The Cheese Plate, as well as such publications as Bon Appetit, The New York Times, Jarry) and a foreword by Naomi Duguid (author and winner of multiple James Beard Foundation and International Association of Culinary Professional awards), Pantry and Palate is a treat for the serious cookbook lover, as well as the amateur cook.