Newfoundland and Labrador’s cool climate is ideal for growing many fruits and vegetables. In fact, the province produces leeks, cabbage, rhubarb, celeriac, plums, berries, and other crops that rank with the best in the world. These are the tasty ingredients that make Newfoundland & Labrador foods so special.
In this cookbook, Pickavance shares his own favourite recipes, gathered from decades of experience as a cook and restaurateur. He has extensively tested all of the recipes and showcased them in new and creative ways.
From Rum to Rhubarb is Roger’s third cookbook.
Roger Pickavance is a retired professor at Memorial University who has devoted his life to the study of Newfoundland cuisine. He is the author of three cook books:
- From Rum to Rhubarb: Modern Recipes for Newfoundland Berries, Fruits and Vegetables is his latest cookbook.
- The Traditional Newfoundland Kitchen, nominated for the 2018 Heritage and History Book Award
- Agnes Ayre’s Notebook: Recipes from Old St. John’s.
Eric Colbourne grew up in the small community of Lush’s Bight-Beaumont on the northeast coast of the province of Newfoundland and Labrador, Canada. His earliest memories are of the tales spun by village elders under the flickering light of oil lamps in the kitchen of the family home on the isolated island. This tradition of story-telling is captured in his first book Disappeared: Stories from the Coast of Newfoundland which has enjoyed international success.
His latest work, Dancing on AIR: A Tale of Vengeance, Mercy, and the End of the Death Penalty in Newfoundland, published in October 2016 by Boulder Publications, represents an enduring fascination with the issue of capital punishment which he has researched extensively over many years in this country and around the world.
Colbourne was educated at Memorial University of Newfoundland, The University of Reading in the UK, and at McGill University in Montreal. He has enjoyed a varied career in education, community development, tourism and senior management in the public service of Nunavut and the NWT. He currently devotes his time to writing and historical research.
“Simply put, he has a knack for exploring and expanding on traditional cuisine, contextualizing it with research and personal discourse. They blend visual appeal with informative reading.” Joan Sullivan, The Telegram
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