b'FOOD INFLUENCERSINSPIRATION IN PRINT S N O S A E S L L A R O F T S A E F ATraditional 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 thes Cuisine ve People Traditional NatiNOTEWORTHY COOKBOOKS THAT DEMONSTRATE Wetsuweten Nation in Canada, is a well-respected aboriginal chef and instructor who has spent the last twenty- ve years promoting the traditions of First Nations food; most recently, he was chef at the Four Host First Nations pavilion at the 2010 Winter Olympics in Vancouver. 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 DIVERSITY OF INDIGENOUS CUISINEThe 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 culturegrounded in tradition and the power of naturethat transcends the test of time. s n r i a t G r e b & Ro e J g r o e ew G r d n ACooking|Native North AmericanARSENAL PULP PRESSA FEAST FOR ALL SEASONS: arsenalpulp.com$24.95 Canada|$21.95 USr. ISBN 978-1-55152-368-29781551523682 52195TRADITIONAL NATIVE PEOPLES CUISINEAndrew George Jr. and Robert GairnsBY ANDREW GEORGE JR. & ROBERT GAIRNSs t s a e F e v i at N n r e d o M ModernTraditional and reimagined recipes of the Wetsuweten people incorpo-rating ingredients of the Pacific Northwest, such as the iconic and highlyNative cuisine comes of age in thisnativevalued eulachon (candlefish).elegant, contemporary colection that reinterprets and updates traditional Native recipes with modern, healthy twists. Andrew George Jr. was head chef for Aboriginal foods at the 2010 Winter Cooking (Native | North American) Olympics in Vancouver; his imaginativeFeaISBN 978-1-55152-507-5 menus reflect the diverse new culinarystslandscape while being mindful of anJr. e g r o e G w e r d Anages-old reverence for the land and sea, reflecting a growing interest in a cuisine that is rapidly moving into the mainstream. $21.95 Canada | $21.95 USA And as an Aboriginal foods educator, ARSENAL PULP PRESSAndrew also works actively at making MODERN NATIVE FEASTS:arsenalpulp.com Native foods healthier, more nutritious, and more adventuresome. Ful of delicious, thoroughly North American fare, Modern Native Feasts isHealthy, Innovative, Sustainable CuisineHEALTHY, INNOVATIVE, SUSTAINABLE CUISINEthe first Aboriginal foods cookbook to go beyond the traditional and take a bold ModernNative_coverFull.indd 1 step into the twenty-first century. co-autho andrew george jr. BY ANDRE GEORGE, JR.r of a feast for all seasons: Traditional Native Peoples CuisineNIQILIURNIQ A Cookbook from Igloolik Q NI UR I NIQIL 13-08-22 10:04 AMChef George mines the roots of Indigenous and European cooking to create A Cookbook from Igloolika wholesome fusion with innovations like Nioise Salad with Poached Salmon, withs s i t t o t n r r i e a g - u lC s , , e o a t m t si t p s t , p t r i c t l r y l e l r f d l i o l s e s b c y i k t c s i fi f e g v t e r l i ow i f l f e o l r r t m s i d e t s l p l n . , e d A s l e i r v l i c i i t r n t i i g o g i c s t n s h t t a o I i i g r g l u , l s e o i a t l o n l o s l e i o t k r f k ,h s a e t r d f a i c b l l s a t t o h f u yt e tra N t unavut co h n o od on k eci a bn a h dc which puts a Pacific spin on a classic French dish. andi lte o rnat b iv ou u o hp e od c u ae oc o e e e W ci c d umea n ha a n e b y Food is life. Food is the key an a r o i ae di g e we h p a a bo n o o d a o a e n p on v h h n e o v b e o da oo ea e hy,to vitality, goodness, happiness, d t o k m h o ee ow o c c h eland a strong body and mind.nu w nempowered to begin cooking from pk a e r r Ascratch at home.k i n a i r K s t e l i sDiz W a i t t h id t c a a s s r t i y b h r o e u ci l e c p s e i m s l i f e ro ,m t e i t a s h rt e y e l a an e t d i a f l a s l n l t d p s t e a oi t ll f g r b r o a m hA d rc c t f ic oc k h l a o rk p p z rov o ewo f h vori h t h s f b r y u ar u s to y a o h w e o . e p o e e o mi b yoNIQILIURNIQ: A COOKBOOK FROM IGLOOLIKk u s a r a y U i p p a K o m h cm aa u e o e cmBY MICAH ARREAK, ANNIE DSILETS, LUCY KAPPIANAQ,q a n aGLENDA KRIPANIK & KANADAISE UYARASUKwww.inhabitmedia.com NIQILIURNIQ$24.95 9 ISBN 978-1-77227-267-3 3 52495 A Cookbook from Igloolik iilt iA practical, easy-to-use collection of everyday recipes for life in the North that 78177227267 McahArreak AnnieDses LucyKappanaqemploy local ingredientsiqalukpik (Arctic char), nattiq (seal), tuktu (caribou), Glenda KripanikKanadaise Uyarasukpaurngat (berries)with imported twists like ramen and teriyaki sauce. For Review Only FOREWORD by SHEILA FLAHERTYNIRJUTIT IMAANIEdible Animals of the SeaNIRJUTIT IMAANI: EDIBLE ANIMALS OF THE SEA BY VARIOUS CONTRIBUTORS A detailed and highly educational primer for inuksiutit (country food) using seal, Arctic char, turbot and other ocean fish, replete with illustrations, diagrams and instructions on basic cooking techniques (chopping vegeta-bles, butchering a seal). Filled with recipes from all three regions of Nunavut, presented in the appropriate Inuktut dialects and English.RECIPES AND STORIES FROM ACROSS NUNAVUTTAWW: PROGRESSIVE INDIGENOUS CUISINE BY SHANE M. CHARTRAND WITH JENNIFER COCKRALL-KING Innovative recipes for advanced home cooks that combine elements of Indigenous cuisine with classic French cookery.24A CCAB PUBLICATIONFall 2023'