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Tawâw
taw w pronounced ta-WOW]: Come in, you're welcome, there's room. Born to Cree parents and raised by a M tis father and Mi'kmaw-Irish mother, Shane M. Chartrand has spent the past ten years learning about his history, visiting with other First Nations peoples, gathering and sharing knowledge and stories, and creating dishes that combine his diverse interests and express his unique personality. The result is taw w: Progressive Indigenous Cuisine, a gorgeous book that traces Chartrand's culinary journey from his childhood in Central Alberta, where he learned to raise livestock, hunt, and fish on his family's acreage, to his current position as executive chef at the acclaimed SC Restaurant in the River Cree Resort & Casino in Enoch, Alberta, on Treaty 6 Territory. Containing over seventy-five recipes -- including Chartrand's award-winning dish "War Paint" -- along with personal stories and interviews with friends, culinary influences, and family members, taw w is part cookbook, part exploration of ingredients and techniques, and part chef's personal journal -- a visionary book that will invite readers to leaf through its pages for ideas, education, recipes, and inspiration.
Where People Feast
The food traditions of North America's indigenous peoples are centuries-old and endure to this day. Feasts that include a bounty of land and sea are the focal point of celebrations and ceremonies; for many, food is what connects them to family, community, and the afterlife. Where People Feast, one of the few indigenous cookbooks available, focuses on Canadian west coast Native cuisine, which takes advantage of the area's abundant seafood, game, fruits, and vegetables - with ingredients both exotic (oolichan, venison, grouse) and common (salmon, crab, berries). Dolly Watts and her daughter Annie are from the Gitk'san First Nation in British Columbia, and are the proprietors of the Liliget Fea...
Modern Native Feasts
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; hi...
Athlete's Guide to Career Planning
Here's a straight-shooting guide that shows athletes how to develop a "game plan" for life. The practical information and 46 easy-to-use worksheets will help athletes plan for a career during and after their sport. 14 illustrations.
The Sioux Chef's Indigenous Kitchen
2018 James Beard Award Winner: Best American Cookbook Named one of the Best Cookbooks of 2017 by NPR, The Village Voice, Smithsonian Magazine, UPROXX, New York Magazine, San Francisco Chronicle, Mpls. St. PaulMagazine and others Here is real food—our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispel...
Foods of the Americas
This book celebrates the amazing diversity of the original foods of North, Central, and South America. Foods of the Americas highlights indigenous ingredients, traditional recipes, and contemporary recipes with ancient roots. Includes 140 modern recipes representing tribes and communities from all regions of the Americas.
Carrying on Irregardless
Carrying on "Irregardless" is a handsomely illustrated paperback based on the first exhibition to focus on humour in Northwest Coast First Nations art. The show, mounted by the Bill Reid Gallery of Northwest Coast Art in Vancouver is titled after one of Bill Reid's favourite deliberate grammatical blunders that were part of the sense of humour that, as Martine J. Reid says in her introduction, "was perhaps a part of his survival kit, as it often seems to be for First Nations people." Within this book are the photographed artworks of twenty-eight prominent Northwest Coast artists, including such varied approaches to humour as a rare prehistoric Coast Salish bowl featuring a smiling face carve...
Understanding Northwest Coast Indigenous Jewelry
As beautiful as it is useful, Understanding Northwest Coast Indigenous Jewelry is an invaluable tool for anyone interested in learning about or deepening their understanding of a fascinating craft. Indigenous hand-engraved jewelry from the Pacific Northwest Coast is among the most distinctive, innovative, and highly sought-after art being produced in North America today. But these artworks are more than just stunning--every bracelet, ring, and pendant is also the product of a fascinating backstory, a specialized set of techniques, and a talented artist. With a clearly written text, a foreword by award-winning First Nations artist orrine Hunt, and more than one hundred striking color photogra...
Spirit of the Harvest
Presenting authentic Native American cuisine, award-winning chef Beverly Cox presents a delicious array of wholesome recipes. With an updated resources listing, this book is key for anyone wishing to work with ingredients native to the land.
Peranakan Heritage Cooking
The Singapore Heritage Cookbook series documents and preserves the cultural and culinary heritage of the different ethnic groups in Singapore through recipes passed down from generation to generation. Each book is made up of two parts: An introduction that provides an overview of the history and culture of the community in Singapore and a selection of 55 65 recipes. This section will include traditional dishes, dishes that boast a distinct regional variation that makes them uniquely Singaporean as well dishes that have been adapted over time with lifestyle changes. A brief but informative headnote introduces each recipe and explains the history/significance of the dish and/or other interesting facts related to the dish or ingredients used. With its focus on the cultural and culinary heritage of the Chinese, Malay, Indians, Eurasians and Peranakans in Singapore, the Singapore Heritage Cookbook series will be the definitive reference for anyone looking to learn and understand more about the different ethnic groups in Singapore."
