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.

Roger Pickavance was raised Wales and arrived in Newfoundland in 1968, a pivotal time where the traditional way of life outside St. John's was entering a period of rapid change. But many traditional foods were still in evidence, many of which Pickavance had neither seen nor heard of before, including saltfish, cod tongues, britches, partridgeberries, and bakeapples. Seeing these in the kitchens of his new—found home opened his eyes to cooking traditions that had lasted for many generations, but which — along with the way of life — were being rapidly diluted by the modern world.

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• Short-listed, Historic Sites of Newfoundland and Labrador Heritage & History Book Award

This is not an ordinary cookbook. It is a history of food sources and preparation in Newfoundland and Labrador homes with traditional recipes, all tried and tweaked by Pickavance. The inclusion of historical photographs, as well as advertisements for food and food related products from local newspapers enhance the reader's experience.