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A Feast for All Seasons: Traditional Native Peoples' Cuisine Paperback – October 26, 2010
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A lovely cookbook ... A great gift for anyone interested in Canadian food history, First Nations or locavore diets.
Calgary Herald (Calgary Herald 2010-11-12)
I loved that some of the recipes were simple, like the three-ingredient Baked Sweet Potato with Roasted Hazelnuts, a great accompaniment to wild game like the simple Roast Venison ... A Feast for All Seasons gives a glimpse into the purpose of the feast that brings people together.
St'at'imc Runner (St'at'imc Runner 2010-12-17)
A fine collection and very highly recommended for those looking for an original series of dishes to experiment with.
Midwest Book Review (Midwest Book Review 2011-01-31)
George wants us to think like his First Nations elders: get back to the land and appreciate what's been provided for us. His elegant recipes include a smart take on pan-fried oysters with seaweed.
Barbara-jo McIntosh, Western Living (Western Living 2011-03-06)
About the Author
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 IOC). He also participated at the World Culinary Olympics as part of the first all-Native team in the competition's history.
Robert Gairns is a writer who has followed Andrew George Jr.'s career from chef's apprentice to gold medal-winning chef. His play about Louis Riel, co-written with Maria Campbell, was first staged at the Winnpeg Centennial Concert Centre in 1991. Robert Gairns lives in Nepean, Ontario.
Top customer reviews
It's interesting, inspiring and the food/pictures tell a story which is rare in cookbooks.
"A Feast For All Seasons" includes background information on the Wet'suwet'en, their feasting traditions, and favored foods including wild salmon, bannock, and wild rice, or Man-o-min, plus menus for the four seasons (organized by season), and specific recipes for ingredients from the waters, earth, land and skies. A suggested menu for a sinter feast includes wild duck and winter vegetable soup, Aboriginal mixed grill, boiled cabbage and root vegetables, wild rice and mushrooms, fresh baked yeast rolls and fresh squeezed huckleberries. Recipes for all but the last two menu items are included in the book. There many creative recipes for traditional foods, including such delicacies as wild flower salad, clam fritters, haba-sta (fry bread), Venison Consomme, gourmet moose roast, Taas guz (cold huckleberry soup), and baked sweet potato with roasted hazelnuts. The aspiring chef desiring to explore the bounties of genuine North American Aboriginal cuisine will find many treasures in "A Feast For All Seasons," which features food for the edification of the soul and mind as well as for the physical appetite and the strength and health of the body.