Modern Native Feasts: Healthy, Innovative, Sustainable Cuisine by Master Chef Andrew George Jr. contains contemporary Indigenous cuisine 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. Andrew also works actively at making Native foods healthier and more nutritious; 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, sea asparagus salad, and buffalo tourtiere. His Bannock recipe features two cooking techniques with modified ingredients that make this Aboriginal staple food a must have. The recipes are clearly written and many recipes feature colour illustrations showing the finished product. This unique book is highly recommended for all public libraries.