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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.
The Traditional
Newfoundland Kitchen is more
relevant than ever, as people embrace the foods and ways of life enjoyed by
their parents and grandparents.
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