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. 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 ...
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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. 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. Following up on the success of From Rum to Rhubarb , Pickavance once again delivers a collection of modern recipes that showcase the best of Newfoundland and Labrador ingredients.
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Add this copy of From Codfish to Kippers: Creative Recipes for Fresh, to cart. $17.99, very good condition, Sold by Russell Books rated 4.0 out of 5 stars, ships from Victoria, BC, CANADA, published 2021 by Boulder Books.
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Add this copy of From Codfish to Kippers to cart. $27.94, new condition, Sold by Paperbackshop rated 4.0 out of 5 stars, ships from Bensenville, IL, UNITED STATES, published 2020 by Boulder Books.
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