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

Enhance gift giving—add gift wrapping to your order!

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. 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.

“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
https://www.thetelegram.com/lifestyles/local-lifestyles/joan-sullivan-pickavance-continues-his-culinary-explorations-388038/

Reviews from people who purchased this title

There are no reviews yet.

Only logged in customers who have purchased this product may leave a review. Login

Our Most Popular Publications

Browse our online store to access our most popular titles across a range of genres.

Cart Item Removed. Undo
  • No products in the cart.