Interviews with...
Daniel Abel
 The Trout Point Lodge Cookbook: Creole cuisine from New Orleans
to Nova Scotia
Daniel
Abel, Charles Leary and Vaughn Perret
Trout Point Lodge is a cooking school and resort located in spectacular Nova
Scotia wilderness. Original enticing recipes for the home cook. Historical tidbits,
useful sidebars of information round out this exploration of the merging of Cajun,
Creole and
Acadian cuisines. Hardcover, 232pp, $45.00.
Cookbook: The first album/CD/eight track you bought?
Something by Bill Haley, Little Richard.
Cookbook: What was your first car?
1951 Kaiser.
Cookbook: Your favourite junk food?
Mrs. Drake's tuna salad sandwich.
Cookbook: What kitchen gadget, or piece of equipment can't you live without?
Couscousiere.
Cookbook: Most over-rated ingredient, or food?
Cayenne pepper.
Cookbook: What was the first cookbook you used?
Julia Child's Mastering the Art of French Cooking, Cooking
of South West France by Paula Wolfert, Paul Prudhomme's books
and Commander's Palace.
Cookbook: Your favourite authors, doesn't have to be cookbook authors?
Bridg Brophy.
Cookbook: Your favourite city?
Kemptville.
Cookbook: What is your greatest extravagance/indulgence?
Book TV.
Cookbook: Your favourite movie?
Snatch.
Cookbook: What was your first job?
Busboy.
Cookbook: What kind of music do you like?
All kinds.
Cookbook: Your pet peeve when dining out?
It's a restaurant they're trying their best.
Cookbook: Your favourite drink?
Absinthe flavoured drinks.
Cookbook: Who has been the biggest influence on your career?
Learned from my own mistakes. Also thinking it would be glamorous!
Cookbook: What four people, alive or dead, would you invite
to dinner? (assuming, or maybe not, you would invite your significant
other to have six around the dinner table!).
Germaine Greer, Ronald Fierbank, Andrea Dworkin, Stien.
Website: http://www.troutpoint.com/cookbook.htm
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