Native American cuisine comes of age in this elegant, contemporary
collection that reinterprets and updates traditional Native recipes with
modern, healthy twists. Andrew George Jr. was head chef for aboriginal
foods at the 2010 Winter Olympics in Vancouver; his imaginative menus
reflect the diverse new culinary landscape while being mindful of an
ages-old reverence for the land and sea, reflecting the growing interest
in a niche cuisine that is rapidly moving into the mainstream to become
the "next big thing" among food trends. Andrew also works actively at
making Native foods healthier and more nutritious, given that Native
peoples suffer from diabetes at twice the rates of non-Natives; his
recipes are lighter, less caloric, and include Asian touches, such as
bison ribs with Thai spices, and a sushi roll with various cooked fish
wrapped in nori. Other dishes include venison barley soup, wild berry
crumble, seas asparagus salad, and buffalo tourtière.
Full of healthy, delicious, and thoroughly North American fare, Modern
Native Feasts is the first Native American foods cookbook to go beyond
the traditional and take a step into the twenty-first century.
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 in 2012 was part of a group of chefs
from twenty-five countries on a US State Department initiative called
"Culinary Diplomacy: Promoting Cultural Understanding Through Food." His
first book, A Feast for All Seasons, was published in 2010.
