The Traditional Newfoundland Kitchen

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 must-have cookbook is a window into Newfoundland's heritage, when self-sufficiency and eating locally was a way of life. With a remarkable collection of more than 300 recipes, this collection also includes sections on food preservation and preparation techniques.

When Roger Pickavance arrived in Newfoundland from Wales in the 1960s, he was fascinated by foods he had never heard of before. These traditional Newfoundland dishes sparked Roger's life-long habit of poking his nose into kitchens across the island, asking questions and taking notes. Pickavance spoke to hundreds and hundreds of Newfoundland cooks, particularly those who grew up before World War II. The result of these ad hoc interviews is an engrossing collection of gathered memories, coupled with over 300 recipes, well illustrated.

Roger Pickavance is a retired professor of Science at Memorial University.