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, 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 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.