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The Traditional Newfoundland Kitchen

The Traditional Newfoundland Kitchen

Author: 
Roger Pickavance
Available in stock

34.95 CAD

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.

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.

Roger Pickavance was raised Wales and arrived in Newfoundland in 1968, a pivotal time where the traditional way of life outside St. John’s was entering a period of rapid change. But many traditional foods were still in evidence, many of which Pickavance had neither seen nor heard of before, including saltfish, cod tongues, britches, partridgeberries, and bakeapples. Seeing these in the kitchens of his new-found home opened his eyes to cooking traditions that had lasted for many generations, but which—along with the way of life—were being rapidly diluted by the modern world.

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