A feast for all seasons : traditional native peoples' cuisine
Traditional North American Native peoples' cuisine has existed for centuries, but its central tenet of respecting nature and its bounty have never been as timely as they are now. Andrew George Jr. of the Wet'suwet'en Nation in Canada is a well-respected aboriginal chef and instructor who has spent the last twenty-five years promoting the traditions of First Nations food. In A Feast for All Seasons, written with Robert Gairns, he has compiled aboriginal recipes that feature ingredients from the land, sea, and sky, elements of an enduring cuisine that illustrate respect for the environment and its creatures and an acknowledgment of the spiritual power that food can have in our lives. The 120 recipes include delectable, make-at-home dishes such as Salmon and Fiddlehead Stirfry, Stuffed Wild Duck, Barbecued Oysters, Pan-fried Rabbit with Wild Cranberry Glaze, Clam Fritters, and Wild Blueberry Cookies. The book also features recipes with exotic ingredients that provide a fascinating glimpse into the history of Native cuisine: Moose Chili, Boiled Porcupine, Smoked Beaver Meat, and Braised Bear. This unique cookbook pays homage to an enduring food culture—grounded in tradition and the power of nature—that transcends the test of time.
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- ISBN: 155152368X
- ISBN: 9781551523682
- Physical Description 151 pages : color illustrations.
- Edition [New edition]. --.
- Publisher Vancouver : Arsenal Pulp Press, [2010]
- Copyright ©2010
Content descriptions
General Note: | NFPL Indigenous Collection. |
Series
Additional Information
LDR | 02795nam a2200469 a 4500 | ||
---|---|---|---|
001 | 263850 | ||
003 | NFPL | ||
008 | 100527t20102010bcca e 001 0 eng | ||
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020 | . | ‡a9781551523682 ‡qpaperback | |
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100 | 1 | . | ‡aGeorge, Andrew, ‡cJr., ‡d1963- ‡0(NFPL)137315 |
245 | 1 | 2. | ‡aA feast for all seasons : ‡btraditional native peoples' cuisine / ‡cAndrew George Jr. and Robert Gairns. -- |
250 | . | ‡a[New edition]. --. | |
264 | 1. | ‡aVancouver : ‡bArsenal Pulp Press, ‡c[2010] | |
264 | 4. | ‡c©2010 | |
300 | . | ‡a151 pages : ‡bcolor illustrations. | |
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520 | . | ‡aTraditional North American Native peoples' cuisine has existed for centuries, but its central tenet of respecting nature and its bounty have never been as timely as they are now. Andrew George Jr. of the Wet'suwet'en Nation in Canada is a well-respected aboriginal chef and instructor who has spent the last twenty-five years promoting the traditions of First Nations food. In A Feast for All Seasons, written with Robert Gairns, he has compiled aboriginal recipes that feature ingredients from the land, sea, and sky, elements of an enduring cuisine that illustrate respect for the environment and its creatures and an acknowledgment of the spiritual power that food can have in our lives. The 120 recipes include delectable, make-at-home dishes such as Salmon and Fiddlehead Stirfry, Stuffed Wild Duck, Barbecued Oysters, Pan-fried Rabbit with Wild Cranberry Glaze, Clam Fritters, and Wild Blueberry Cookies. The book also features recipes with exotic ingredients that provide a fascinating glimpse into the history of Native cuisine: Moose Chili, Boiled Porcupine, Smoked Beaver Meat, and Braised Bear. This unique cookbook pays homage to an enduring food culture—grounded in tradition and the power of nature—that transcends the test of time. | |
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