From Rum to Rhubarb: Modern Recipes for Newfoundland Fruits, Vegetables, and Berries by Roger Pickavance BPride Because these sweet confections

Because these sweet confections

Ideal for making tomato and apple sauces

By the winner of The Journey Prize

decide on one number that everyone has to go for

while Bentley explains all about how the Swedes preserve their food

From Rum to Rhubarb: Modern Recipes for Newfoundland Fruits, Vegetables, and Berries by Roger Pickavance BPride Because these sweet confectionsIn this cookbook, Pickavance shares his own favourite recipes, gathered from decades of experience as a cook and restaurateur. He has extensively tested all of the recipes and showcased them in new and creative ways. AUTHOR BIO ROGER PICKAVANCE 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 cook books: From Rum to Rhubarb: Modern Recipes for