tawâw : progressive Indigenous cuisine / Shane M. Chartrand with Jennifer Cockrall-King ; foreword by Marlene and Laurie Buffalo ; photography by Cathryn Sprague.
Material type: TextPublisher: [Toronto] : Ambrosia, [2019]Copyright date: ©2019Description: xv, 301 pages : color illustrations ; 27 cmContent type:- text
- still image
- unmediated
- volume
- 9781487005122
- 1487005121
- tawaw : progressive Indigenous cuisine
- Progressive Indigenous cuisine
Item type | Home library | Collection | Call number | Materials specified | Status | Date due | Barcode | Item holds | |
---|---|---|---|---|---|---|---|---|---|
Adult Book | Main Library | NonFiction | 641.5929 C486 | Available | 33111009573417 |
Enhanced descriptions from Syndetics:
tawâw [pronounced ta-WOW]:
Come in, you're welcome, there's room.
Acclaimed chef Shane M. Chartrand's debut cookbook explores the reawakening of Indigenous cuisine and what it means to cook, eat, and share food in our homes and communities.
Born to Cree parents and raised by a Métis father and Mi'kmaw-Irish mother, Shane M. Chartrand has spent the past ten years learning about his history, visiting with other First Nations peoples, gathering and sharing knowledge and stories, and creating dishes that combine his interests and express his personality. The result is tawâw: Progressive Indigenous Cuisine, a book that traces Chartrand's culinary journey from his childhood in Central Alberta, where he learned to raise livestock, hunt, and fish on his family's acreage, to his current position as executive chef at the acclaimed SC Restaurant in the River Cree Resort & Casino in Enoch, Alberta, on Treaty 6 Territory.
Containing over seventy-five recipes -- including Chartrand's award-winning dish "War Paint" -- along with personal stories, culinary influences, and interviews with family members, tawâw is part cookbook, part exploration of ingredients and techniques, and part chef's personal journal.
Includes indexes.
A note on language -- Foreword / Marlene and Laurie Buffalo -- Introduction -- Spring -- Summer -- Fall -- Winter -- Pastry staples -- Afterword / Jennifer Cockrall-King -- Acknowledgments -- Recipe index.
"tawâw [ta-wow; Cree]: "Welcome, there is room." Indigenous cuisine, like other aspects of Indigenous cultures, is now reawakening with a fresh vitality and creative energy unlike anything we've seen in decades. With Tawâw: Progressive Indigenous Cuisine, acclaimed chef Shane Chartrand hopes to ignite the imagination of a new generation of culinary talent who will create a more inclusive understanding of what it means to cook, eat, and share food in our homes, in our communities, and in our restaurants. Born to Cree parents and raised by a Métis father and Mi'kmaq/British mother, Chartrand has spent the past fifteen years learning about his history, visiting with other First Nations peoples, gathering and sharing knowledge and stories, and creating dishes that combine his diverse interests and express his unique personality. The result is Tawâw, a gorgeous book that traces Chartrand's culinary journey from his childhood in Central Alberta, where he learned to raise livestock, hunt, and fish on his family's acreage, to his current position as executive chef at the acclaimed SC Restaurant in the River Cree Resort & Casino in Enoch, Alberta, on Treaty 6 Territory. Containing over seventy-five recipes along with personal stories, interviews with Chartrand's culinary influences and family members, and contemporary and archival photographs of his journey, Tawâw is part cookbook, part exploration of ingredients and techniques, and part chef's personal journal -- a visionary book that will invite readers to leaf through its pages for ideas, education, recipes, and inspiration."-- Provided by publisher.