Paperback. The waters around the island of Newfoundland are home to a wide variety of famously delicious fish species. And while fresh fish is always a treat, salting, curing, and smoking also delivers flavours and textures to delight any palate. Newfoundland's codfish and kippers -- but also halibut, mackerel, monkfish, salmon, trout, turbot, and more -- are the stars of this new collection of recipes, the latest from cook and restauranteur Roger Pickavance. Inside you'll find a wide variety of creative recipes, including smoked cod lasagne, cured salmon with beetroot, blackened halibut, and salt turbot cakes. Following up on the success of From Rum to Rhubarb, Pickavance once again delivers a collection of modern recipes that showcase the best of Newfoundland and Labrador ingredients. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

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Bibliographic Details

Title: From Codfish to Kippers (Paperback)
Publisher: Boulder Books, Portugal Cove-St Philip's
Publication Date: 2020
Language: English
ISBN 10: 1989417272
ISBN 13: 9781989417270
Binding: Paperback
Condition: new

About this title

Synopsis

The waters around the island of Newfoundland are home to a wide variety of famously delicious fish species. And while fresh fish is always a treat, salting, curing, and smoking also delivers flavors and textures to delight any palate.

Newfoundland's codfish and kippers -- but also halibut, mackerel, monkfish, salmon, trout, turbot, and more -- are the stars of this new collection of recipes, the latest from cook and restauranteur Roger Pickavance. Inside you'll find a wide variety of creative recipes, including smoked cod lasagna, cured salmon with beetroot, blackened halibut, and salt turbot cakes.

Following up on the success of From Rum to Rhubarb, Pickavance once again delivers a collection of modern recipes that showcase the best of Newfoundland and Labrador ingredients.

About the Author

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 previous cookbooks, From Rum to Rhubarb, The Traditional Newfoundland Kitchen, and Agnes Ayre's Notebook: Recipes from Old St. John's.

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