A Feast For All Seasons

SKU: 9781551523682

Robert Gairns, Andrew George
Grade Levels:
Eleven, Twelve, Adult Education, College, University
Multiple Nations, Ojibwe, Wet'suwet'en
Book Type:
Arsenal Pulp
Copyright Date:

Sale price$24.95


A Feast For All Seasons: Traditional Native People's Cuisine is a reissue of the recipe book first released in 1997 as Feast: Canadian Native Cuisine For All Seasons. This new edition features a new foreword by and introduction by the authors Robert Gairns and Andrew George Jr. George is Wet'suwet'en and he recently was the chef at the Four Host Nations Pavilion during the 2010 Winter Olympics in Vancouver. The book is organized according to ingredients from the land, sea, and sky, and includes menus based on the foods available in each season. Brief introductory pieces about the Wet'suwet'en people, wild rice, bannock and salmon are provided. Each recipe details amounts in metric and imperial measurements. Several colour photographs display the finished product. Recipes for fiddleheads, venison, summer berries, goose, halibut, oysters, and moose are included.

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