Rock Recipes: The Best Food From My Newfoundland Kitchen

Barry C Parsons is a food blogger with a mission: to get people into their kitchens and cooking. It sounds easier than it is, but Parsons keeps this in mind with his selections in Rock Recipes: The Best Food From My Newfoundland Kitchen.

In his introduction, Parsons acknowledges his lack of culinary training – and even equipment – as he tries to set home cooks at ease. But the real comfort for readers comes in the recipes themselves: clear, packed with useful tips, all delivered in a tone that liberates rather than intimidates.

These are recipes geared towards home cooks who want to make the food they see in magazines and on blogs, and delivers then in a manner that excites the reader to stop reading, and start cooking.

Parsons includes recipes for dishes that most home cooks would want in their repertoire. Simple recipes –both for the cook and the diner– such as Chicken Souvlaki with Lemon Mint Tzatziki, or a Mediterranean Quinoa Salad convince the cook that they can make satisfying meals out of ingredients they can access easily with great flavour. The great thing about these starter recipes is that they can inspire the home chef to try standouts like the Tomato Braised Leg of Lamb with Spinach Feta Stuffing, or Cod a la Empire.

Rock Recipes: The Best Food From My Newfoundland Kitchen
By Barry C. Parsons

$24.95, paperback, 312 pp.

Breakwater Books Ltd., October 2014

Written By

Simon Thibault is a Halifax-based journalist and food writer. His work has appeared in The Globe and Mail, Vice, East Coast Living, Saltscapes, and is a regular contributor to CBC Radio in the Maritimes. Palate and Pantry is his first book.

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