Rock Recipes

By Barry C. Parsons

Rock Recipes
  • Currently 0 out of 5 Stars.
  • 1
  • 2
  • 3
  • 4
  • 5

Sign-up or sign-in to rate this book.


From RockRecipes.com creator Barry C. Parsons’ home kitchen to yours – Rock Recipes: The Best Food from my Newfoundland Kitchen gathers together some of the most popular dishes Parsons has ever posted – and includes a healthy serving of brand new fare as well! A self-described ... Read more


Overview

From RockRecipes.com creator Barry C. Parsons’ home kitchen to yours – Rock Recipes: The Best Food from my Newfoundland Kitchen gathers together some of the most popular dishes Parsons has ever posted – and includes a healthy serving of brand new fare as well! A self-described “lifelong food obsessive”, Parsons has spent years developing and adapting recipes in his own kitchen for his popular blog. After seven years in business, RockRecipes.com boasts close to 200,000 followers, both in Canada and in the USA. Linger over a decadent weekend brunch, tuck into family-favourite slow cooked suppers, or solve the weeknight crunch with Parsons’ foolproof thirty-minute meals. From Double Crunch Honey Garlic Chicken Breasts to Sticky Toffee Pudding and Coconut Cream Pie, Parsons’ own creations and adaptations of traditional recipes are triple-tested – and all come with Parsons’ signature Newfoundland twist!

Barry C. Parsons

One wife, two kids, one mortgage, lifelong food obsessive, recipe blogger, and food photographer: that’s how Rock Recipes creator BARRY C. PARSONS describes himself on his popular food blog, RockRecipes.com. Called “one of the best food blogs in Canada” by the National Post, Rock Recipes boasts more than half a million followers at home and in the US. His first book, Rock Recipes: The Best Food from my Newfoundland Kitchen (2014), was hugely successful selling over 10,000 copies within months of its release and Rock Recipes 2 (2015), is an unwavering follow-up on the brink of the same sales target. Parsons lives in St. John’s, NL.

Reviews

"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.”

Simon Thibault, Atlantic Books Today

Reader Reviews

Tell us what you think!

Sign Up or Sign In to add your review or comment.