000			02223cam a2200325 a 4500
001			ocn601122807
003			OCoLC
005			20181113062556.0
008			100527s2010 bcca 001 0 eng
016			_a20109032667
020			_a9781551523682
020			_a155152368X
035			_a(OCoLC)601122807
040			_aNLC _beng _cNLC _dBTCTA _dOCLCQ _dORX _dCaBVa
043			_an-cn---
049			_aVP@A
055		0	_aTX715.6 _bG458 2010
082	0	4	_a641.59/297071 _222
245	1	2	_aA feast for all seasons : _btraditional native people's cuisine / _cAndrew George Jr. and Robert Gairns.
260			_aVancouver : _bArsenal Pulp Press, _c2010.
300			_a151 p. : _bcol. ill. ; _c23 cm.
500			_aRev. ed. of: Feast! 1997.
500			_aIncludes index.
520			_a"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
650		0	_aCookbooks _9700
650		0	_aRecipes _94995
700	1		_aGairns, Robert. _9702
700	1		_aGeorge, Andrew Jr. _d1963- _tFeast! _9703
942			_2z
999			_c1325 _d1325