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. This heritage is at the heart of The Traditional Newfoundland Kitchen, a remarkable collection of more than 300 recipes, as well as food preservation and preparation techniques. This must-have cookbook is a window into Newfoundland’s heritage, when self-sufficiency and eating locally was a way of life