From Codfish to Kippers - by Roger Pickavance (Paperback)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br><p> 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. </p><p> 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. </p><p> Following up on the success of <i>From Rum to Rhubarb</i>, Pickavance once again delivers a collection of modern recipes that showcase the best of Newfoundland and Labrador ingredients. </p><p/><br></br><p><b> About the Author </b></p></br></br><p> 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, <i>From Rum to Rhubarb</i>, <i>The Traditional Newfoundland Kitchen</i>, and <i>Agnes Ayre's Notebook: Recipes from Old St. John's</i>. </p>
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