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 Jr. 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 an
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. 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
International Olympic Committee). He also participated at the World
Culinary Olympics as part of the first all-Native team in the
competition's history.
