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Cooking with the Wolfman : Indigenous fusion
2017
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Summary

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 healthy--high 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.

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Table of Contents
Forewordp. vi
Prefacep. 1
Introductionp. 4
Indigenous Fusionp. 6
Chapter 1Are You Ready?: Kitchen Essentials and Food-Handling Techniquesp. 8
Chapter 2Tricks of the Trade: Basic Cooking Methods and Recipesp. 15
Chapter 3The Little Things: Appetizers, Salads and Snacksp. 43
Chapter 4Tastes of Home: Soups, Stews and Chilip. 92
Chapter 5The Four Leggeds: Large Game Dishesp. 117
Chapter 6The Swimmers: Fish and Shellfishp. 153
Chapter 7The Fliers: Poultry, Game Birds and Waterfowlp. 188
Chapter 8The Plants: Vegetable and Side Dishesp. 211
Chapter 9On the Side: Bannock and Other Breadsp. 228
Chapter 10Sweets Before You Gop. 245
Acknowledgementsp. 266
Indexp. 267
About the Authorsp. 274
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