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.

Translation of: La cuisine traditionnelle en Acadie. Includes index.

Introduction -- Soups -- Fricots -- Fish -- Shellfish -- Meat -- Vegetables -- Desserts and Pastries -- Breads, Biscuits and Crêpes -- Miscellaneous -- Substitutions.