"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 Scoffprovides 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
Sprache
Verlagsort
Verlagsgruppe
Produkt-Hinweis
ISBN-13
978-1-77108-270-9 (9781771082709)
Schweitzer Klassifikation
Liz Feltham served as the restaurant critic at Halifax's Coast weekly newspaper for nearly a decade. She specializes in culinary writing, having been certified as a journeyperson chef and having worked in kitchens from Whitehorse to St. John's. She is a contributor to a number of magazines and has authored several cookbooks, including Chowders and Soups, Fabulous Fishcakes, and Halifax Tastes. Liz can be found online at foodcritic.ca.
