Status
Available
Call number
Call number
641.5 W39 2007 c. 2
Collection
Description
One of the very first cookbooks dedicated to Native North American food, mother and daughter team Dolly and Annie Watts have created a truly original recipe book. Recipes include such culinary exotica as oolichan, grouse, pemmican, bannock, elk, venison, seaweed and salmon bellies. It also features substitutes taking into account what is readily avaiable in global markets.
Publication
Arsenal Pulp Press (2007), Edition: First Canadian, 196 pages
Original language
English
Language
User reviews
LibraryThing member TheKitchenTourist
I checked out this book because we wanted to serve more Native American dishes at our Thanksgiving dinner. I enjoyed reading the cookbook quite a bit - the photographs are beautiful, the recipes look delicious, and the authors have an interesting story. But I didn't end up using any of the recipes
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because they depend heavily on local ingredients that can't be found in the Midwest (or at least not easily in November). For anyone from the Pacific Northwest, this would definitely be a lovely book to read and explore. The authors ran what is described in the book as the only first nations independent restaurant in the world; I'm not sure how provable that claim is, but clearly the recipes in the book are designed to appeal to customers interested in both the traditional cooking and more upscale presentation. For this reason, may recipes also include less traditional ingredients (like Feta cheese) that would probably appeal to cooks who want to try "inspired by" rather than straight traditional recipes. Some use the author's culinary training in traditional European techniques, others depend on traditional local methods like specific types of woodsmoke. That restaurant approach makes some of the recipes much less accessible to a general cook, though more adventurous foodies may enjoy testing the fruits of the extra effort. Show Less
ISBN
1551522217 / 9781551522210