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The picturesque Port of St. John's is an enduring symbol of Newfoundlanders' inextricable link to the sea. Indeed, it was the geographic features of St. John's harbour that encouraged initial settlement here, the starting point from which the city expanded. But the legacy of the growth of the port is a unique history unto itself. Playing a major role in the international salt fish trade, the port has been a safe haven for fishermen in the North Atlantic since at least the 1500s, and it later proved a strategic position in WWII during the Battle of the Atlantic. Since then, it has successfully evolved for newer industries and technologies, most notably as a supply base for offshore oilfields as well as the largest containerized cargo handling port in Newfoundland and Labrador. Commemorating the fiftieth anniversary of the port's incorporation under the federal government's jurisdiction, this book traces the oral history of the port in the twentieth century. Adapted from over a dozen recorded interviews with those who have most intimately seen and shaped the port's evolution, A Beautiful Sight is a unique glimpse into one of the most storied harbours in North America. In the fifty years since its incorporation as a federal government port, the Port of St. John's has undergone remarkable change. Within the past three decades, the port has reinvented itself as a base for the oil industry and a major cargo terminal, a remarkable transformation for a port that credited its existence to the salt fish trade for five centuries. For years the port had hosted the arrival and departure of the spring seal fishery, which brought men from all over the island to the harbourfront in hopes of securing a berth at sea. Fishermen from all over the world relied upon the Port of St. John's as the only safe haven in the North Atlantic, and many foreign sailors became intimately acquainted with the people and geography of St. John's. In particular, the annual visit of the Portuguese White Fleet helped strengthen a special cultural relationship that is still nurtured today. For centuries of seamen who worked on these frigid waters, the port was their St. John's. Stories collected from: Robert Innes David Fox John Crosbie Miller Ayre Captain Sid Hynes Ches Sweetapple Glenn Critch Len Kenny J. P. Andrieux Ed Anthony Albert Burgess Bill Rompkey Rob Strong
'The Book of St John is too witty to be a manifesto, but it is a sturdy invocation of the need for comfort, generosity and ritual at the table. And it is a gurglingly delightful compendium of - quite simply - delicious ideas and stories' Nigella Lawson 'An unutterable joy from the team behind one of the most influential and important restaurants in Britain ... This is much more than a book of recipes, though (glorious as they are). It’s also about the importance of the table, of feasting, of friendship, of the white cloth napkin on your knee. And it sings of simple but wonderful pleasures: a bacon sandwich and a glass of cider, a doughnut and a glass of champagne.’ Diana Henry, The Telegraph 'The Book of St. JOHN, part food gospel, part memoir, part recipe book.' Observer Food Monthly Join the inimitable Fergus Henderson and Trevor Gulliver as they welcome you into their world-famous restaurant, inviting you to celebrate 25 years of unforgettable, innovative food. Established in 1994, St. JOHN has become renowned for its simplicity, its respect for quality ingredients and for being a pioneer in zero waste cooking – they strive to use every part of an ingredient, from leftover stale bread for puddings, bones for broths and stocks, to typically unused parts of the animal (such as the tongue) being made the hero of a dish. Recipes include: Braised rabbit, mustard and bacon Ox tongue, carrots and caper sauce Duck fat toast Smoked cod’s roe, egg and potato cake Confit suckling pig shoulder and dandelion The Smithfield pickled cucumbers St. JOHN chutney Butterbean, rosemary and garlic wuzz Honey and bay rice pudding Featuring all the best-loved seminal recipes as well as comprehensive menus and wine recommendations, Fergus and Trevor will take a look back at the ethos and working practices of a food dynasty that has inspired a generation of chefs and home cooks.