About this book
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
This unique cookbook pays homage to an
enduring food culture―grounded in tradition
and the power of nature―that transcends the test of time.
A lovely cookbook ... A great gift for anyone interested in Canadian food history, First Nations or locavore diets.
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.
A fine collection and very highly recommended for those looking for an original series of dishes to experiment with.
Midwest Book Review
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