Andrew George Jr.

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 IOC). He also participated at the World Culinary Olympics as part of the first all-Native team in the competition's history.Robert Gairns is a writer who has followed Andrew George Jr.'s career from chef's apprentice to gold medal-winning chef. His play about Louis Riel, co-written with Maria Campbell, was first staged at the Winnpeg Centennial Concert Centre in 1991. Robert Gairns lives in Nepean, Ontario. 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 IOC). He also participated at the World Culinary Olympics as part of the first all-Native team in the competition's history.Robert Gairns is a writer who has followed Andrew George Jr.'s career from chef's apprentice to gold medal-winning chef. His play about Louis Riel, co-written with Maria Campbell, was first staged at the Winnpeg Centennial Concert Centre in 1991. Robert Gairns lives in Nepean, Ontario.
A Feast for All Seasons: Traditional Native Peoples' Cuisine
Format: Paperback
, 2010
  • 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 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 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.

$24.95

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Modern Native Feasts
Format: Paperback
, 2013
  • Contemporary, imaginative interpretations of First Nations cuisine, including lighter, healthier, and more nutritious versions of traditional recipes.

    Native American cuisine comes of age in this elegant, contemporary collection that reinterprets and updates traditional Native recipes with modern, healthy twists. Andrew George Jr. was head chef for Aboriginal foods at the 2010 Winter Olympics in Vancouver; his imaginative menus reflect the diverse new culinary landscape while being mindful of an ages-old reverence for the land and sea, reflecting the growing interest in a cuisine that is rapidly moving into the mainstream to become the "next big thing" among food trends. Andrew also works actively at making Native foods healthier and more nutritious; his recipes are lighter, less caloric, and include Asian touches, such as bison ribs with Thai spices, and a sushi roll with various cooked fish wrapped in nori. Other dishes include venison barley soup, wild berry crumble, sea asparagus salad, and buffalo tourtiere.

    Full of healthy, delicious, and thoroughly North American fare, Modern Native Feasts is the first Aboriginal foods cookbook to go beyond the traditional and take a step into the twenty-first century.

$21.95

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