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Title details for A Real Newfoundland Scoff by Liz Feltham - Available

A Real Newfoundland Scoff

by Liz Feltham
ebook
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"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
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Publisher: Nimbus Publishing

OverDrive Read

  • ISBN: 9781771082709
  • File size: 13603 KB
  • Release date: April 6, 2021

EPUB ebook

  • ISBN: 9781771082709
  • File size: 12363 KB
  • Release date: April 6, 2021

Formats

OverDrive Read
EPUB ebook

subjects

Cooking & Food Travel Nonfiction

Languages

English

"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
Expand title description text
Cooking & Food Travel Nonfiction
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