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 four cook books:
- From Codfish to Kippers: Creative Recipes for Fresh, Smoked and Salted Fish is his latest cookbook.
- From Rum to Rhubarb: Modern Recipes for Newfoundland Berries, Fruits and Vegetables.
- The Traditional Newfoundland Kitchen, nominated for the 2018 Heritage and History Book Award
- Agnes Ayre’s Notebook: Recipes from Old St. John’s.
“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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