In Pantry and Palate , journalist Simon Thibault explores his Acadian roots by scouring old family recipes, ladies' auxiliary cookbooks, and folk wisdom for 50 of the best-loved recipes of Acadians past and present. Recipes run the gamut from Acadian staples such as potato pancakes called Fring Frangs , Rappie Pie, Chicken Fricot , and various forms of meat pies; old-fashioned foodways, such as how to render your own lard, and make the most of out a pig's head; and sumptuous sweets take the form of Rhubarb Custard Pie or a simple Molasses Cake. Thibault not only discovers the past lives of his immediate and extended family, but their larders as well. Including essays celebrating the stories behind the recipes, a foreword by bestselling author Naomi Duguid ( Taste of Persia ), and photos by noted food photographer Noah Fecks ( The Up South Cookbook ), Pantry and Palate is magnifique from page to plate.