The ethnic cuisine of Newfoundland is known for seafood, particularly codfish, wild game and traditional meals, such as split pea soup.
Ham and split peas soup with dough boys was originally intended to be a hearty recipe for lower class families to satisfy the appetites of people involved in physical work.
The cook book features modern twists on original dishes but also provides background information on how the foods would have been prepared when the recipes were first developed. It includes tips and suggestions for safe cooking practices and best serving methods to ensure every dish can be enjoyed by people with every level of cooking background. Overall, this cookbook tells a story about the progression of newfoundland cooking in the homes of everyday people across decades.