While there were major variations from region to region and from season to season, in general, the traditional diets of Indigenous peoples of North America were remarkably healthyhigh in protein and nutrients, low in salt, sugar and nearly without refined carbohydrates, featuring large and small game, waterfowl, eggs, fish and seafood, tubers, berries, tree roots, grasses, seeds and cultivated food crops.
As a classically trained chef of First Nations heritage, David Wolfman has a passion for bringing these traditional food sources together with European cooking techniques. In Cooking with the Wolfman , he and his wife, Marlene, share recipes gathered from David's career as a caterer, culinary professor and host of a popular cooking show, as well as a few family favourites, like an updated version of Marlene's great-grandmother's recipe for pemmican.
Covering everything from the origin of bannock to the finer points of filleting a fish, Cooking with the Wolfman is accessible to readers of every culinary skill level, with step-by-step instructions and charts covering the fundamentals of cooking, from knife handling techniques, choosing cuts of meat and making stocks and sauces to home smoking.
From foodies who want to try locally foraged ingredients to Indigenous cooks looking for new ways to enjoy familiar traditional foods, David Wolfman's easy-to-follow recipes make Indigenous Fusion available to everyone. With over one hundred recipes including Buffalo Egg Rolls with Mango Strawberry Dip, Buttery Bourbon Hot-Smoked Oysters, Slow-Cooked Ginger Caribou Shanks, and Blackened Sea Scallops with Cream of Pumpkin as well as beautiful colour photographs, Cooking with the Wolfman will inspire readers to bring more traditional foods into their kitchens.
|Publisher:||Douglas and McIntyre (2013) Ltd.|
|Product dimensions:||7.90(w) x 9.90(h) x 0.70(d)|
About the Author
Chef David Wolfman, member of the Xaxli'p First Nation, is an internationally recognized expert in wild game and traditional Indigenous cuisine. He has been a culinary arts professor at George Brown College in Toronto since 1994 and is also executive producer and host of a popular APTN program, Cooking with the Wolfman.
Marlene Finn, Métis, is an education consultant, former director of the National Aboriginal Achievement Awards and former vice president of the Canadian Council for Aboriginal Business. Together, she and David deliver cooking demonstrations and workshops on indigenous food and family nutrition. David and Marlene live in Toronto.
Table of Contents
Indigenous Fusion 6
Chapter 1 Are You Ready?: Kitchen Essentials and Food-Handling Techniques 8
Chapter 2 Tricks of the Trade: Basic Cooking Methods and Recipes 15
Chapter 3 The Little Things: Appetizers, Salads and Snacks 43
Chapter 4 Tastes of Home: Soups, Stews and Chili 92
Chapter 5 The Four Leggeds: Large Game Dishes 117
Chapter 6 The Swimmers: Fish and Shellfish 153
Chapter 7 The Fliers: Poultry, Game Birds and Waterfowl 188
Chapter 8 The Plants: Vegetable and Side Dishes 211
Chapter 9 On the Side: Bannock and Other Breads 228
Chapter 10 Sweets Before You Go 245
About the Authors 274