![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
atdelphi.livejournal.com5. A Feast for All Seasons: Traditional Native People's Cuisine by Andrew George, Jr. and Robert Gairns (Vancouver: Arsenal Pulp Press, 2010)
This is a reissue of the 1997 Feast!, brought back to the public eye after Andrew George, Jr.—a Wet'suwet'en Nation chef—received some well-deserved recognition at the 2010 Vancouver Olympics as head chef at the Four Host First Nations pavillion.
A Feast for All Seasons features modern Native cuisine, aimed at the home cook and hunter. While a few recipes require a smoker or meat grinder, the bulk can be attempted by anyone with a source of fish and game. Background information on the chef and Native North American food cultures is provided, and the book is set up in four sections: From the Waters (seafood), From the Earth (vegetables and grains), From the Land (game), and From the Air (fowl). Seasonal menus are also offered.
So far I've tried the Smoked Salmon on Bannock Fingers (although, like anyone who grew up with bannock, I used my own recipe, because everyone else's recipe is wrong), the Wild Rice and Mushrooms, and the Baked Sweet Potato with Roasted Hazelnuts, and they've all been delicious.
The book is full of interesting information, written in an engaging voice, and the recipes are a great combination of traditional and innovative without being too out there for home cuisine. As someone living on the west coast of Canada, it was nice to find a cookbook that consisted entirely of ingredients I could easily find; most cookbooks on the market here are by U.S. writers, and there are often international differences as to what ingredients can be found cheaply and easily and in what season.
My one complaint is that the book really could have used more photographs. I don't know how this compares with the original edition, but in the age of digital photography, it seems like a few extra snapshots could have been included.
This is a reissue of the 1997 Feast!, brought back to the public eye after Andrew George, Jr.—a Wet'suwet'en Nation chef—received some well-deserved recognition at the 2010 Vancouver Olympics as head chef at the Four Host First Nations pavillion.
A Feast for All Seasons features modern Native cuisine, aimed at the home cook and hunter. While a few recipes require a smoker or meat grinder, the bulk can be attempted by anyone with a source of fish and game. Background information on the chef and Native North American food cultures is provided, and the book is set up in four sections: From the Waters (seafood), From the Earth (vegetables and grains), From the Land (game), and From the Air (fowl). Seasonal menus are also offered.
So far I've tried the Smoked Salmon on Bannock Fingers (although, like anyone who grew up with bannock, I used my own recipe, because everyone else's recipe is wrong), the Wild Rice and Mushrooms, and the Baked Sweet Potato with Roasted Hazelnuts, and they've all been delicious.
The book is full of interesting information, written in an engaging voice, and the recipes are a great combination of traditional and innovative without being too out there for home cuisine. As someone living on the west coast of Canada, it was nice to find a cookbook that consisted entirely of ingredients I could easily find; most cookbooks on the market here are by U.S. writers, and there are often international differences as to what ingredients can be found cheaply and easily and in what season.
My one complaint is that the book really could have used more photographs. I don't know how this compares with the original edition, but in the age of digital photography, it seems like a few extra snapshots could have been included.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}