A feast for all seasons : traditional native people's cuisine / Andrew George Jr. and Robert Gairns.
Material type: TextPublication details: Vancouver : Arsenal Pulp Press, 2010Description: 151 p. : col. ill. ; 23 cmISBN: 9781551523682; 155152368XSubject(s): Cookbooks | RecipesDDC classification: 641.59/297071 Summary: "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, 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 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."-- Provided by publisherItem type | Current library | Call number | Copy number | Status | Date due | Barcode |
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Books & Reports | BCACCS Resource Centre Regular | N51 G46 F43 2010 (Browse shelf (Opens below)) | 1 | Available | T 1861 |
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N51 C43 N68 2011 Nourishing the community : recipes and stories / | N51 F643 F57 2014 First Nations traditional food fact sheets | N51 F643 F57 2014 First Nations traditional food fact sheets | N51 G46 F43 2010 A feast for all seasons : traditional native people's cuisine / | N51 G46 M63 2013 Modern native feasts : healthy, innovative, sustainable cuisine / | N51 J33 O87 2009 Our food our stories : celebrating our gifts from the Creator / | N51 J33 O87 2009 Our food our stories : celebrating our gifts from the Creator / |
Rev. ed. of: Feast! 1997.
Includes index.
"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, 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 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."-- Provided by publisher
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