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 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.

Bonita Hussey?s first video was a gift for her sons who were living in Calgary and wanted to know how to make bread. Just four years later, Bonita has hundreds of cooking and baking videos available on her popular YouTube channel and a loyal following at home in Newfoundland and Labrador and away.Bonita?s Kitchen collects over 50 of her most popular baking recipes, straight from her Upper Island Cove kitchen to yours. Toutons and sweet molasses raisin bread, baked puddings and blueberry sticky buns, lemon crumbles and maple butter tarts ? these are traditional recipes updated for today?s baker.With clear directions, full-colour photographs, and easy-to-find ingredients, Bonita brings her own flair to beloved recipes, delivering a collection to nourish body and soul.

Learn how to cook delicious, traditional Newfoundland meals and recipes. You'll discover how to make everything from the famous "Newfoundland Jiggs Dinner" to unique treats such as "Toutons and Bankers," and delicious Homemade Bread. Enjoy a taste of Traditional Newfoundland with Bonita's Kitchen!

Chopped Canada Champion chef Mark McCrowe has teamed up with fellow chef and photographer Sasha Okshevsky to present Island Kitchen: An Ode to Newfoundland. With a foreward by Chuck Hughes, this unique cookbook will document Newfoundland's up and coming culinary style, and various products and suppliers. Traditional indigenous ingredients and local artisan products are showcased in unique recipes that bring a new light to Newfoundland cuisine and help carry its tradition and culture to a new era. Island Kitchen is a celebration of the amazing food, tradition and people that make Newfoundland such a special place.

“Quite a tasty treat, replete with anecdotes from the author’s childhood and lots of culinary history and Newfoundland foodways.” —Atlantic Books Today Inspired by her desire to stay connected to the food of her home province, culinary writer Liz Feltham goes back to her roots to bring fresh and modern twists to favorite Newfoundland meals, or “scoffs.” A Real Newfoundland Scoff provides recipes using traditional ingredients from the sea, land, air, bakeshop, and bar to create non-traditional dishes. Above all, Liz encourages readers to use this cookbook as a guide to exploring, discovering, and creating new versions of their old Newfoundland favorites. Packed with fifty-six new recipes, thirty color photographs, and a guide for buying Newfoundland ingredients in Atlantic Canada, this cookbook will appeal to all Newfoundland chefs, traditional and adventurous alike. “Feltham, a trained chef, treats popular traditional Newfoundland foods with respect and imagination . . . [She] writes with a warm and friendly spirit in this attractive book with lovely photographs by Halifax’s Scott Munn. You’ll never look at Newfoundland cuisine the same again.” —Atlantic Books Today

From RockRecipes.com creator Barry C. Parsons' home kitchen to yours - Rock Recipes: The Best Food from my Newfoundland Kitchen gathers together some of the most popular dishes Parsons has ever posted - and includes a healthy serving of brand new fare as well! A self-described "lifelong food obsessive", Parsons has spent years developing and adapting recipes in his own kitchen for his popular blog. After seven years in business, RockRecipes.com boasts close to 200,000 followers, both in Canada and in the USA. Linger over a decadent weekend brunch, tuck into family-favourite slow cooked suppers, or solve the weeknight crunch with Parsons' foolproof thirty-minute meals. From Double Crunch Honey Garlic Chicken Breasts to Sticky Toffee Pudding and Coconut Cream Pie, Parsons' own creations and adaptations of traditional recipes are triple-tested - and all come with Parsons' signature Newfoundland twist!

Ada J. Gillard grew up on the remote and rugged Great Northern Peninsula of Newfoundland. She is the author of ten books in genres of romance, children's, poetry, and short story collection; self-published a cookbook called Can I Lick the Bowl?; and wrote another culinary companion called A Visual Guide to Table Settings and Table Manners. Ada J. Gillard's writings have garnered a Literary Excellence Award, a Creative Arts and Science Award, and ten Editor's Choice Awards for Poetry.

Many homes in Newfoundland still have well-stocked pantries of bottled moose or rabbit, freezers of corned capelin, and eider ducks at the ready, waiting for a special meal. Food, Culture, Place celebrates the land these foods come from and encourages everyone to put more traditional foods back on their plates. Lori McCarthy and Marsha Tulk have been collecting and cooking their way through the wild foods of Newfoundland for decades. This book showcases their experiences and shares the stories they have captured through their work and the people they have met. Through it all runs a deep love of everything that it takes to harvest, hunt, and prepare these foods to be enjoyed. Fish are caught, game hunted, berries and plants foraged. Food is prepared, preserved, and stored. Throughout are recipes for traditional dishes, regional delicacies, and modern preparations for today's home cook.