• The Traditional Newfoundland Kitchen
  • The Traditional Newfoundland Kitchen
The Traditional Newfoundland Kitchen
The Traditional Newfoundland Kitchen

The Traditional Newfoundland Kitchen

  • The Story

The Traditional Newfoundland Kitchen by Roger Pickavance

 

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.

 

When Roger Pickavance arrived in Newfoundland from Wales in the 1960s, he was fascinated by foods he had never heard of before. This began a decades-long habit of poking his nose into kitchens across the island, asking questions, and taking notes. Pickavance has spoken to hundreds of cooks, particularly those who grew up before World War II.

 

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.

Sold Out