Roger Pickavance

"In 1989, we bought a house overlooking the ocean in the Newfoundland outport of Port Rexton, Trinity Bay -- a place we had barely heard of, let alone lived in." Thus begins the story of how John and Peggy Fisher took a chance that changed their lives and made an indelible mark on the place they adopted as home. The Fishers' big move was the first of several more leaps of faith. The transplanted urbanites went on to transform themselves into innkeepers and to warmly embrace their new community. Fishers' Loft is now well established and much loved by all who dine or stay there. Taking a Chance captures the unique atmosphere of the inn, with stunning photographs of interiors, vistas, and the surrounding Bonavista Peninsula, as well as 80 lovingly produced recipes for some of the Inn's signature dishes. More than a quarter century after their move to Port Rexton, the Fishers have produced a love letter to rural Newfoundland, sharing their firm belief in the wonderful things that can happen when you take a chance.

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.

Newfoundland and 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 flavorsome foods--as well as the rum, raisins, and marmalade so prevalent in Newfoundland and 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 favorite recipes, gathered from decades of experience as a cook and restauranteur. All of the recipes have been extensively tested. They showcase--in new and creative ways--the tasty ingredients that make Newfoundland and Labrador foods so special.

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.