Culinary writer Liz Feltham goes back to her roots to bring fresh and modern twists to favourite Newfoundland meals. Recipes using traditional ingredients from the sea, land, air, bakeshop, and bar to create non-traditional dishes. A guide to exploring, discovering, and creating new versions of old Newfoundland favourites. Packed with fifty-six new recipes, thirty colour photographs, and a guide for buying Newfoundland ingredients in Atlantic Canada, this cookbook will appeal to all Newfoundland chefs, traditional and adventurous alike. Author Liz Feltham served as the restaurant critic at Halifax's the Coast weekly newspaper for nearly a decade.