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Agnes Ayres Notebook Agnes Ayres Notebook: Recipes from Old St. John's In the early twentieth century, Newfoundland trailblazer Agnes Marion Miller Ayre became an outspoken advocate for allowing women to vote.  She was also an avid botanist and an accomplished artist who published a book, Wild Flowers of Newfoundland. One overlooked aspect of Ayre’s remarkable life was a recipe collection she wrote in a small notebook, starting in 1917. She didn’t bother with traditional recipes—not a boiled dinner or pan-fried cod to be found—but collected out-of-the-ordinary dishes for the time, along with ingenious ways of being frugal with leftovers.  
Honest to Goodness Honest To Goodness: Everyday Recipes for the Home Cook Chef and TV Host Christine Tizzard knows that for all the things you can't control in this world, what you put on the table is entirely up to you. In Honest to Goodness she showcases years of experience preparing food in front of and behind a camera, sharing over 100 nutritious, stress-free and flavourful recipes that will have your family savouring every bite. It can be hard to keep up with food trends, and Honest to Goodness surveys the endless fads and fixations to discover what's best for you and your family. With an emphasis on raw ingredients and whole foods, Christine shows you how to prepare accessible meals from scratch, utilizing the healthiest and most beneficial properties of everything you touch without skimping on taste or getting lost in culinary crazes.
The Traditional Newfoundland Kitchen The Traditional Newfoundland Kitchen 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.
Treasury of Nova Scotia Heirloom Dishes A Treasury of Nova Scotia Heirloom Dishes Originally published in 1967, this third edition of a Nova Scotia classic remains a family favourite today.
Salt Cod Cuisine Salt Cod Cuisine: The International Table Illustrated with sumptuous full colour photographs and original artwork, Salt Cod Cuisine offers everything from the latest exotic tastes to beautifully simple comfort food.
Treasury of Newfoundland Dishes A Treasury of Newfoundland Dishes This timeless cookbook, first published in 1958, includes hundreds of nutritious and delicious recipes, all of which were tested and approved by professional home economists.
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