A Feast for All Seasons: Traditional Native Peoples' Cuisine
Andrew George Jr., Robert Gairns
Format: PDF / Kindle (mobi) / ePub
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.
delighted that Arsenal Pulp Press has chosen to bring this book to life again. It is our fondest hope that readers of A Feast for All Seasons will embrace not only the delicious recipes from Andrew’s creative genius but also the stories we tell of a courageous Aboriginal chef and hereditary chief, his people, their culture, and the foods that have nourished and sustained them for generations. Tawow! Welcome to our world. Robert Gairns Introduction to the New Edition When Robert
Dry seaweed (p. 64) for garnish This is a traditional soup of the Aboriginal peoples of the Pacific Northwest. As with so many traditional recipes I have added a few contemporary twists. After all, one of the reasons Aboriginal peoples have survived for thousands of years is that we have been able to adapt to changing times while maintaining our traditional values. The same holds true for our foods. You will notice I insist on Pacific salmon in this recipe. My Olympic team mate and
towels and serve immediately. Makes 6 to 8 bannock. Deep-Fried Bannock 3 cups (750 mL) all-purpose flour 4 tsp (20 mL) baking powder 1 tbsp (150 mL) sugar ½ tsp (2 mL) salt 1½ cups (375 mL) (approx.) lukewarm water ½ cup (125 mL) lard or vegetable oil Letting the bannock stand for ten minutes produces a slightly puffier piece than is produced by the earlier fry-bread recipe. In a large bowl, mix flour, baking powder, sugar, and salt. Stir in enough water to make a
family during hunting season. I’ve used her Hereditary Chief name, Gihl Lakh Khun, to honour her for this dish. Using the tip of a sharp knife, nick steaks all over to tenderize them. In a small bowl, mix cornstarch, mustard, salt, and pepper. Sprinkle over steaks and pound into meat with a meat mallet. In a large skillet over high heat, heat oil. Sear steaks on both sides. Transfer to a roasting pan. Cover steaks with onions, carrot, and tomatoes. Roast steaks, covered, at 375°F
you follow this recipe properly, your goose will be cooked. And you will enjoy its taste too, especially if it’s Canada goose. In a large skillet over medium heat, heat 2 tsp (10 mL) of the melted butter. Fry onion and celery until tender. Mix in bread crumbs and milk. Remove from heat. Stir in potatoes, remaining melted butter, sage, salt, and pepper. Stuff mixture into goose. Place goose on a rack in a covered roasting pan and roast, covered, at 350°F (180°C) for 2 hours. Uncover