- The Traditional Newfoundland Kitchen, nominated for the 2018 Heritage and History Book Award.
- Agnes Ayre’s Notebook: Recipes from Old St. John’s – Recipes for dishes served in typical middle-class household in World War I St. John’s.
- From Rum to Rhubarb: Modern Recipes for Newfoundland Berries, Fruits and Vegetables – Pickavance shares his own favourite recipes. They showcase—in new and creative ways—the tasty ingredients that make Newfoundland & Labrador foods so special.
Roger Pickavance is a retired professor at Memorial University who has devoted his life to the study of Newfoundland cuisine. His three recipe books are major contributions to Newfoundland and Labrador culinary history.
$69.95 plus GST – mailed or delivered to your door.