From Rum to Rhubarb: Modern Recipes for Newfoundland Berries, Fruits and Vegetables

Description

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.

Author Bio

Roger Pickavance

Roger Pickavance is a retired professor at Memorial University who has devoted his life to the study of Newfoundland cuisine. From Rum to Rhubarb: Modern Recipes for Newfoundland Berries, Fruits and Vegetables is his third cookbook.

He is the author of two previous cookbooks, The Traditional Newfoundland Kitchen, nominated for the 2018 Heritage and History Book Award and Agnes Ayre’s Notebook: Recipes from Old St. John’s.

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