Indigenous Culinary Arts

Renowned chef David Wolfman and his wife Marlene Finn share their favourite recipes, combining classic cooking techniques with traditional ingredients. Covering everything from the origin of bannock to the finer points of filleting a fish, this book is accessible to readers of every culinary skill level, with step-by-step instructions and charts covering the fundamentals of cooking; from knife handling techniques, choosing cuts of meat, making stocks and sauces to home smoking.

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. Written with Robert Gairns, Andrew 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.

A comprehensive, illustrated cookbook with 140 recipes dedicated to the native ingredients and traditions of the Americas.

Chef Suman Roy takes us on a literary journey of Canadian food culture. The true taste of a place is rooted in its terroir. It starts with agriculture and the people who grow our food. It moves to the artisans that craft the food into tastes such as wine, beer, cheese and charcuterie. Contents:Savour the Maritimes -- Traditional fare -- Seafood -- Fiddleheads -- PEI potatoes -- Game -- Partridgeberry -- Indulge Quebec -- Traditional fare -- Duck -- Maple -- Cheese -- Eel -- Discover Ontario -- Traditional fare -- Apple -- Pears and peaches -- Asparagus -- Niagara wines -- Elk -- Celebrate the Prairies -- Beef -- Saskatoon berry -- Bison -- Wild rice -- Corn -- Mustard -- Wheat -- Dive into the Pacific -- Traditional Fare -- Wild mushrooms -- Mountain squab -- Pacific fish and seafood -- Rhubarb -- Venison -- Honey -- Wilderness of the Aboriginal.

Native American cuisine comes of age in this elegant, contemporary collection that reinterprets and updates traditional Native recipes with modern, healthy twists. Andrew George Jr. was head chef for Aboriginal foods at the 2010 Winter Olympics in Vancouver; his imaginative menus reflect the diverse new culinary landscape while being mindful of an ages-old reverence for the land and sea, reflecting the growing interest in a cuisine that is rapidly moving into the mainstream to become the "next big thing" among food trends. Full of healthy, delicious, and thoroughly North American fare, Modern Native Feasts is the first Aboriginal foods cookbook to go beyond the traditional and take a step into the twenty-first century.

Here is real food--our Indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, "clean" ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In this breakout book, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare--no fry bread or Indian tacos here--and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef's Indigenous Kitchen is a rich education and a delectable introduction to modern Indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.

The food traditions of North America's indigenous peoples are centuries-old and endure to this day. Feasts that include a bounty of land and sea are the focal point of celebrations and ceremonies; for many, food is what connects family, community, an dthe afterlife. Where People Feast, one of the few indigenous cookbooks available, focuses on Native cuisine of the Pacific Northwest, which takes advantage of the area's abundant seafood, game, fruits, and vegetables - with ingredients both exotic (oolichan, venison, grouse) and common (salmon, crab, berries). As proprietors of the Liliget Feast House, the only First Nations fine dining establishment of its kind, Dolly Watts and her daughter Annie specialize in indigenous cuisine that is both traditional and modern; many recipes are steeped in Native history, while others are contemporary takes that acknowledge other cuisines both near and far.

In this far-reaching book, Thomas Vennum, Jr., uses travelers' narratives, historical and ethnoogical accounts, scientific data, historical and contemporary photographs and sketches, his own field work, and the words of Indian people to examine the importance of this wild food to the Ojibway people. He details the technology of harvesting and processing, from seventeenth-century reports through modern mechanization. He explains the important place of wild rice in Ojibway ceremony and legends and depicts the rich social life of the traditional rice camps.