FEAST! A truly unique cookbook that combines tantalizing recipes with a fascinating glimpse into Native culture and customs. The dishes are arranged into four sections: -FOOD FROM THE WATERS (fish and seafood) -FOODS FROM THE EARTH (berries, vegetables, and breads) -FOODS FROM THE LAND (wild meats) -FOODS FROM THE SKIES (fowl) These categories illustrate two traditional Native attitudes: respect for the nurturing land, and acknowledgment of the spiritual power food can have in our lives. Seasonal menus feature such tastebud-tempting dishes as: Pacific Salmon and Atlantic Fiddlehead Stir-Fry Baked Sweet Potato with Roasted Hazelnuts Stuffed Wild Goose with Apples Wild Blueberry Cookies These easy-to-follow recipes use ingredients--or close substitutes--that are readily available to today's busy cooks.

Feast!

Cookbooks, Food & Wine

George, Andrew

Gaines, Robert

Regional & International

Doubleday, Canada

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.

A Feast for All Seasons: Traditional Native Peoples' Cuisine

Gairns, Robert

Arsenal Pulp Press

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 niche cuisine that is rapidly moving into the mainstream to become the "next big thing" among food trends. Andrew also works actively at making Native foods healthier and more nutritious, given that Native peoples suffer from diabetes at twice the rates of non-Natives; his recipes are lighter, less caloric, and include Asian touches, such as bison ribs with Thai spices, and a sushi roll with various cooked fish wrapped in nori. Other dishes include venison barley soup, wild berry crumble, seas asparagus salad, and buffalo tourtière.
Full of healthy, delicious, and thoroughly North American fare, Modern Native Feasts is the first Native American foods cookbook to go beyond the traditional and take a step into the twenty-first century.
Andrew George Jr. is a member of the Wet'suwet'en Nation in British Columbia. He participated on the first all-Native team at the Culinary Olympics in Frankfurt, Germany, and in 2012 was part of a group of chefs from twenty-five countries on a US State Department initiative called "Culinary Diplomacy: Promoting Cultural Understanding Through Food." His first book, A Feast for All Seasons, was published in 2010.

Modern Native Feasts: Healthy, Innovative, Sustainable Cuisine

The Butterfly Friendly Garden

Crafts, Hobbies & Home

Gardening & Landscape Design

Alphabet and Image Ltd

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Books by George, Andrew