The Traditional Newfoundland Kitchen

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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

This is the second cookbook authored by Roger Pickavance, the first being his acclaimed 2017 book, The Traditional Newfoundland Kitchen. He is a retired professor at Memorial University who has devoted his life to the study of Newfoundland cuisine. Agnes Marion Murphy is Agnes Ayre’s granddaughter and she inherited the notebook. Agnes was born and grew up in St. John’s, NL. Agnes attended Bishop Spencer College as had her grandmother, mother and sister. A graduate of Memorial University and the University of Guelph, she has retired from a career in potato breeding research and development with Agriculture and Agri-Food Canada in Fredericton, NB. Agnes contributed to the release of more than 20 potato cultivars with improved levels of disease and pest resistance as well as several with brightly pigmented flesh. A long time Masters swimmer and recreational cyclist, she also enjoys the outdoors, reading recipes and cooking- especially her favourite vegetable, the potato.

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