Book Feast for All Seasons by Andrew George Jr. & Robert Gairns
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.
Andrew George Jr.
Andrew George Jr. is a member of the Wet'suwet'en Nation in British Columbia. He participated on the first all-Native team at the Culinary Olympics in Frankfurt Germany and was head chef at the Four Host First Nations pavilion at the 2010 Winter Olympics in Vancouver. In 2012 he was part of a delegation of chefs from 25 countries on a US State Department initiative called "Culinary Diplomacy: Promoting Cultural Understanding Through Food." He develops Native menus for restaurants and hotels internationally and teaches cooking to Native students. His first cookbook was A Feast for All Seasons; his second Modern Native Feasts was published in 2013.
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.