From Rum to Rhubarb
Newfoundland & Labrador’s cool climate is ideal for growing many fruits and vegetables. In fact, the province produces leeks, cabbage, rhubarb, celeriac, plums, berries, and other crops that rank with the best in the world. These flavoursome foods—as well as the rum, raisins, and marmalade so prevalent in Newfoundland & Labrador cupboards and kitchens—are at the heart of From Rum to Rhubarb. Pickavance shines a spotlight on each ingredient in turn, presenting delightful recipes for salads, soups, pastries, ice creams, gnocchi, and much more. In this cookbook, Pickavance shares his own favourite recipes, gathered from decades of experience as a cook and restauranteur. All of the recipes have been extensively tested and showcase—in new and creative ways—the tasty ingredients that make Newfoundland & Labrador foods so special.