From Rum to Rhubarb: Modern Recipes for Newfoundland Fruits, Vegetables, and Berries by Roger Pickavance

In 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.

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 Newfoundland Berries, Fruits and Vegetables is his latest cookbook.
• The Traditional Newfoundland Kitchen, nominated for the 2018 Heritage and History Book Award
• Agnes Ayre’s Notebook: Recipes from Old St. John’s.

ERIC COLBOURNE

Eric Colbourne grew up in the small community of Lush’s Bight-Beaumont on the northeast coast of the province of Newfoundland and Labrador, Canada. His earliest memories are of the tales spun by village elders under the flickering light of oil lamps in the kitchen of the family home on the isolated island. This tradition of story-telling is captured in his first book Disappeared: Stories from the Coast of Newfoundland which has enjoyed international success.

His latest work, Dancing on AIR: A Tale of Vengeance, Mercy, and the End of the Death Penalty in Newfoundland, published in October 2016 by Boulder Publications, represents an enduring fascination with the issue of capital punishment which he has researched extensively over many years in this country and around the world.

Colbourne was educated at Memorial University of Newfoundland, The University of Reading in the UK, and at McGill University in Montreal. He has enjoyed a varied career in education, community development, tourism and senior management in the public service of Nunavut and the NWT. He currently devotes his time to writing and historical research.