Bøger af Roger Pickavance

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.

Growing up can be both thrilling and treacherous in small-town Newfoundland, where a young person will experience the joys and struggles of life in ways that are unique to isolated, rural communities. Bruce Stagg grew up in the 1950s and 1960s in Catalina, a rural fishing community on Newfoundland and Labrador's Bonavista Peninsula -- a time and place that inspired this collection of short stories. Stagg effortlessly captures the spirit of post-Confederation Newfoundland. Life was arduous, but also romantic; families were optimistic, but struggled to put food on the table. These are stories of a childhood spent on the wharf, by the seaside, and in detention. Of larger-than-life personalities in a small but vibrant town. Of deep grudges and lifelong friendships. With rich detail and remarkable characters, The Old Man Is Me is a delightful and insightful step back in time.

Newfoundland and 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 flavorsome foods--as well as the rum, raisins, and marmalade so prevalent in Newfoundland and 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 favorite recipes, gathered from decades of experience as a cook and restauranteur. All of the recipes have been extensively tested. They showcase--in new and creative ways--the tasty ingredients that make Newfoundland and Labrador foods so special.

In the early twentieth century, Newfoundland trailblazer Agnes Marion Miller Ayre became an outspoken advocate for allowing women to vote. She was also an avid botanist and an accomplished artist who published a book, Wild Flowers of Newfoundland. One overlooked aspect of Ayres remarkable life was a recipe collection she wrote in a small notebook, starting in 1917. She did not bother with traditional recipes -- not a boiled dinner or pan-fried cod to be found -- but collected out-of-the-ordinary dishes for the time, along with ingenious ways of being frugal with leftovers. Intrigued by this historical document and curious about what exactly the lady of a middle-class household in World War I St. Johns would feed her family, Roger Pickavance and Agnes Marion Murphy (Ayres granddaughter) set about cooking all 140 recipes in the century-old notebook. Most worked well, some did not, and many would make a welcome addition to a modern cooks repertoire. Pickavance and Murphy have reworked some recipes, filling in the blanks, simplifying steps, and offering ingredient substitutions where required. The result is a glimpse into the personal life of Agnes Ayre -- and a cookbook full of delicious surprises.

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.