Ebook A Feast for All Seasons: Traditional Native Peoples' Cuisine, by Andrew George
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A Feast for All Seasons: Traditional Native Peoples' Cuisine, by Andrew George
Ebook A Feast for All Seasons: Traditional Native Peoples' Cuisine, by Andrew George
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Review
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)
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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.
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Product details
Paperback: 176 pages
Publisher: Arsenal Pulp Press; 2nd Revised ed. edition (October 26, 2010)
Language: English
ISBN-10: 9781551523682
ISBN-13: 978-1551523682
ASIN: 155152368X
Product Dimensions:
8 x 0.5 x 8.9 inches
Shipping Weight: 12.8 ounces (View shipping rates and policies)
Average Customer Review:
5.0 out of 5 stars
2 customer reviews
Amazon Best Sellers Rank:
#703,906 in Books (See Top 100 in Books)
If you’re interested in Native American culture, and you’d like to create some authentic dishes in your own kitchen, or would just like to learn about indigenous proples’ cuisine, this is a lovely book to own. Interesting recipes organized by the elements from which the ingredients spring (earth, sky, water, land), and very interesting accompanying text and attractive photos! Some of the ingredients are hard to come by unless you are willng to forage for them, but most are available.
I really enjoy looking through this book. I haven't made anything from it, but it sits on my table more as decoration/art than for functional purposes. I hope to actually get around to cooking from it soon.It's interesting, inspiring and the food/pictures tell a story which is rare in cookbooks.
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