The Traditional Newfoundland Kitchen

Description

Partridgeberry pies, pork buns, turrs, watered fish, damper bread, and pan-fried cod tongues. These traditional Newfoundland dishes have survived, despite the influx of modern trends and techniques and a great array of imported products.

This heritage is at the heart of The Traditional Newfoundland Kitchen, a remarkable collection of more than 300 recipes, as well as food preservation and preparation techniques. This must-have cookbook is a window into Newfoundland’s heritage, when self-sufficiency and eating locally was a way of life. Those gathered memories are at the heart of The Traditional Newfoundland Kitchen, a remarkable collection of more than 300 recipes, as well as food preservation and preparation techniques. This must-have cookbook is a window into Newfoundland’s heritage, when self-sufficiency and eating locally was a way of life.
The Traditional Newfoundland Kitchen is more relevant than ever, as people embrace the foods and ways of life enjoyed by their parents and grandparents.

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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