MOMENTAN AUSVERKAUFT
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Product Identifiers
PublisherArsenal Pulp Press
ISBN-10155152368X
ISBN-139781551523682
eBay Product ID (ePID)6038599135
Product Key Features
Edition2
Book TitleFeast for All Seasons : Traditional Native Peoples' Cuisine
Number of Pages176 Pages
LanguageEnglish
Publication Year2010
TopicRegional & Ethnic / Native American, Ethnic Studies / Native American Studies
FeaturesNew Edition
IllustratorYes
GenreCooking, Social Science
AuthorAndrew George Jr., Robert Gairns
FormatTrade Paperback
Dimensions
Item Height0.4 in
Item Weight12.6 Oz
Item Length9 in
Item Width8 in
Additional Product Features
Intended AudienceTrade
TitleLeadingA
ReviewsGeorge wants us to think like his First Nations elders: get back to the land and appreciate what's been provided for us. His elegant recipes include a smart take on pan-fried oysters with seaweed. -Barbara-jo McIntosh, Western Living, A fine collection and very highly recommended for those looking for an original series of dishes to experiment with. - Midwest Book Review, A lovely cookbook ... A great gift for anyone interested in Canadian food history, First Nations or locavore diets. - Calgary Herald, I loved that some of the recipes were simple, like the three-ingredient Baked Sweet Potato with Roasted Hazelnuts, a great accompaniment to wild game like the simple Roast Venison ... A Feast for All Seasons gives a glimpse into the purpose of the feast that brings people together. - St'at'imc Runner, A lovely cookbook ... A great gift for anyone interested in Canadian food history, First Nations or locavore diets. -Calgary Herald
Dewey Edition22
Dewey Decimal641.59/297071
Edition DescriptionNew Edition
Table Of ContentBOOK ONE: Introduction Introduction The Olympic Journey of Andrew George, Jr. Wet'suwet'en: The First People of the Valley Feast! Ba'la'lahts The Salmon Harvest Bannock: The Native Staff of Life Wild Rice: Man-o-min BOOK TWO: The Seasons Autumn Feast Menus Winter Feast Menus Spring Feast Menus Summer Feast Menus Book Three: Recipes From the Waters From the Earth From the Land From the Skies Index
SynopsisA collections of traditional recipes that provide a fascinating glimpse into Native culture and customs., 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 25 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., 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 Wetsuweten 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.Andrew George Jr. was most recently head chef at the Four Host First Nations pavilion at the 2010 Winter Olympics (the first games in which Indigenous peoples were recognized as official host partners by the International Olympic Committee). He also participated at the World Culinary Olympics as part of the first all-Native team in the competitions history., 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. Andrew George Jr. was most recently head chef at the Four Host First Nations pavilion at the 2010 Winter Olympics (the first games in which Indigenous peoples were recognized as official host partners by the International Olympic Committee). He also participated at the World Culinary Olympics as part of the first all-Native team in the competition's history.
