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Feast For All Seasons, A: Traditional N... by Robert Gairns Paperback / softback
FREE US DELIVERY | ISBN: 155152368X | Quality Books
US $7.25
ApproximatelyS$ 9.24
Condition:
Very Good
A book that has been read but is in excellent condition. No obvious damage to the cover, with the dust jacket included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear.
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Located in: Florida, United States
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eBay item number:395014735739
Item specifics
- Condition
- ISBN
- 155152368X
- EAN
- 9781551523682
- Date of Publication
- 20110113
- Publication Name
- N/A
- Type
- Paperback / softback
- Release Title
- Feast For All Seasons, A: Traditional Native Peoples' Cuisine
- Artist
- Robert Gairns
- Brand
- N/A
- Colour
- N/A
About this product
Product Identifiers
Publisher
Arsenal Pulp Press
ISBN-10
155152368X
ISBN-13
9781551523682
eBay Product ID (ePID)
6038599135
Product Key Features
Edition
2
Book Title
Feast for All Seasons : Traditional Native Peoples' Cuisine
Number of Pages
176 Pages
Language
English
Publication Year
2010
Topic
Regional & Ethnic / Native American, Ethnic Studies / Native American Studies
Features
New Edition
Illustrator
Yes
Genre
Cooking, Social Science
Format
Trade Paperback
Dimensions
Item Height
0.4 in
Item Weight
12.6 Oz
Item Length
9 in
Item Width
8 in
Additional Product Features
Intended Audience
Trade
Dewey Edition
22
Reviews
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, A fine collection and very highly recommended for those looking for an original series of dishes to experiment with. - Midwest Book Review, A lovely cookbook ... A great gift for anyone interested in Canadian food history, First Nations or locavore diets. - Calgary Herald, 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, A lovely cookbook ... A great gift for anyone interested in Canadian food history, First Nations or locavore diets. -Calgary Herald
TitleLeading
A
Dewey Decimal
641.59/297071
Edition Description
New Edition
Table Of Content
BOOK ONE: Introduction Introduction The Olympic Journey of Andrew George, Jr. Wet'suwet'en: The First People of the Valley Feast! Ba'la'lahts The Salmon Harvest Bannock: The Native Staff of Life Wild Rice: Man-o-min BOOK TWO: The Seasons Autumn Feast Menus Winter Feast Menus Spring Feast Menus Summer Feast Menus Book Three: Recipes From the Waters From the Earth From the Land From the Skies Index
Synopsis
A collections of traditional recipes that provide a fascinating glimpse into Native culture and customs., 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 25 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., 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 Wetsuweten 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 competitions history., 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.
Item description from the seller
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VAT number: GB 922696893
Seller feedback (1,552,688)
- i***i (114)- Feedback left by buyer.Past monthVerified purchaseGood quality, condition, appearance and value
- s***s (955)- Feedback left by buyer.Past monthVerified purchasegreat
- k***i (164)- Feedback left by buyer.Past monthVerified purchasethis book was not in “very good” condition as listed. Two pages were colored in but i am going to keep it. Unfortunately i paid an amount that reflects a better quality. I’ve had problems with World of Books ratings before and may not purchase from again.
Seller feedback (1,552,688)
- i***i (114)- Feedback left by buyer.Past monthVerified purchaseGood quality, condition, appearance and value
- s***s (955)- Feedback left by buyer.Past monthVerified purchasegreat
- k***i (164)- Feedback left by buyer.Past monthVerified purchasethis book was not in “very good” condition as listed. Two pages were colored in but i am going to keep it. Unfortunately i paid an amount that reflects a better quality. I’ve had problems with World of Books ratings before and may not purchase from again.