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 Bosse 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.

Mussels: Preparing, Cooking and Enjoying a Sensational Seafood

Cookbooks, Food & Wine

Bosse, Alain

Duncan, Linda

Cooking by Ingredient

Whitecap Books

A detailed culinary history supplemented with sidebars, historical timelines, glossaries and over 120 extraordinary recipes. 
 The Acadians were French-speaking residents of New Brunswick and Nova Scotia, forced to migrate to Louisiana after the 1763 British conquest of French Canada. 
 Celebrating the evolution of Acadian cooking from its 17th century roots to the Cajun and French Canadian dishes it's known for today, The Acadian Kitchen is a landmark guide to Acadian and Cajun history, culture and the time-honored foods that define this one-of-a-kind heritage. Influenced by the cultural exchange of historic French, Creole, Indigenous and maritime ideas, Acadian cuisine is defined less by technique than by the desire to take simple, local ingredients and turn them into something delicious. 
 Includes chapters on chowders, pies, preserves, and classic desserts. From the aroma of rappie pies baking in the oven, rich fragrant broth bubbling on the stovetop for the evening's fricot and buckwheat pancakes frying in a cast-iron skillet -- these are the tastes and smells of traditional Acadian cooking.

The Acadian Kitchen: Recipes from Then and Now

Regional & International

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Books by Bosse, Alain