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Roger Pickavance (CA)
From Rum to Rhubarb: Modern recipes for Newfoundland fruits, vegetables, and berries
From Rum to Rhubarb: Modern recipes for Newfoundland fruits, vegetables, and berries
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Newfoundland & Labrador’s cool climate is ideal for growing many fruits and vegetables. In fact, the province produces leeks, cabbage, rhubarb, celeriac, plums, berries, and other crops that rank with the best in the world.
These flavoursome foods—as well as the rum, raisins, and marmalade so prevalent in Newfoundland & Labrador cupboards and kitchens—are at the heart of From Rum to Rhubarb. Pickavance shines a spotlight on each ingredient in turn, presenting delightful recipes for salads, soups, pastries, ice creams, gnocchi, and much more.
In this cookbook, Pickavance shares his own favourite recipes, gathered from decades of experience as a cook and restauranteur. All of the recipes have been extensively tested and showcase—in new and creative ways—the tasty ingredients that make Newfoundland & Labrador foods so special.
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Boulder Books
Bio
Bio
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.
Roger Pickavance is a retired professor at Memorial University who has devoted his life to the study of Newfoundland cuisine. He is author of two other cookbooks, The Traditional Newfoundland Kitchen, and Agnes Ayre's Notebook: Recipes from Old St. John's.![From Rum to Rhubarb: Modern recipes for Newfoundland fruits, vegetables, and berries](http://runningthegoat.com/cdn/shop/files/BNCImageAPI_02108c1a-9ccd-4a7f-8b2c-beb299d7e8a3.jpg?v=1706634372&width=1445)