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Culinary

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A Feast for All Seasons: Traditional Native Peoples' Cuisine
Format: Paperback
Text Content Territories: Indigenous Canadian;
Grade Levels: 11; 12; University/College;

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.

Authentic Canadian Content
Authentic Indigenous Text
$24.95

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A Tahltan Cookbook Vol. 1: George and Grace Edzerza Family
Format: Hardcover
Text Content Territories: Indigenous Canadian; First Nations; Tahltan (Nahanni);
Grade Levels: 11; 12; University/College;

The Tahltan people of northern BC share family favourites with adapted, modernized and traditional First Nations recipes. Included are traditional game recipes and information on preparing moose, deer and bear.

See Tahltan Cookbook Volumes 2 & 3 also listed.

Authentic Canadian Content
Authentic Indigenous Text
$17.95

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A Tahltan Cookbook Vol. 2: More Than 88 Ways to Prepare Salmon
Format: Hardcover
Text Content Territories: Indigenous Canadian; First Nations; Tahltan (Nahanni);
Reading Level: n/a

People of the Tahltan First Nations of northern BC have had generations of practice in preparing salmon. Tahltans have lived along the Stikine River, a salmon-bearing river, forever. A Tahltan Cookbook Vol. 2: More Than 88 Ways to Prepare Salmon and other favourite recipes includes authentic, traditional salmon dishes as well as modern, adapted ones. We invite you to share in our celebration of salmon.

This book is more than just a cookbook. Included in this book are profiles of contributors, stories, and photos.

Educator Information
B.C. Science Supplementary Resource Gr.4- Life Science 

This volume contains over 88 salmon recipes while sharing Indigenous culture in relation to the history of salmon and its importance to First Nations people.

Additional Information
112 pages | 6.00" x 8.75"

See also Talhltan Cookbooks Volume 1 and 3.

 

Authentic Canadian Content
Authentic Indigenous Text
$17.95

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A Taste of Haida Gwaii: Food Gathering and Feasting at the Edge of the World
Authors:
Format: Paperback
Text Content Territories: Indigenous Canadian; First Nations; Haida;
Grade Levels: University/College;

In addition to winning lifetime achievement awards as a writer and poet, since 2010 Susan Musgrave has been the proprietor of Copper Beech House, a beautiful bed and breakfast that has for decades played host to authors and prime ministers, artists and adventurers who visit the remote archipelago of Haida Gwaii. In her first cookbook, the famous poet uses her humour and incisive wit to bring cooking and living on the former Queen Charlotte Islands to life with stories gathered over decades. With its evocative tales and wild cuisine, this book offers a unique take on food that could only be developed living off the coast of British Columbia. More than collecting recipes, Musgrave follows the seasons with guides to gathering the freshest local ingredients for recipes that reflect Canada's wild West Coast. This book is a recommended read for fans of food, good humour and the Pacific Northwest. Why not include A Taste of Haida Gwaii in your next meal with one of these recipes: Hands-Free Cloudberry Jam Spruce Tip Mayonnaise Mussels Trudeau Rose Spit Halibut with Wild Rose Petals (Almost) Flourless Chocolate Torte with Thimbleberry Elderflower Liqueur Coulis

Authentic Canadian Content
$39.95

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Bison Delights: Middle Eastern Cuisine, Western Style
Authors:
Format: Paperback
Text Content Territories: Indigenous;

Habeeb Salloum spent his childhood on the Saskatchewan prairies, the son of Syrian homesteaders who thrived during the depression and drought of the 1930s by growing the dryland crops of their homeland. In this cookbook, Salloum returns not only to his childhood home, but to the historical sustainer of life on the prairies—the bison.

For thousand of years, the indigenous peoples of the prairies relied on the bison for clothing, shelter, tools, and food. The arrival of Europeans to the West nearly wiped out the bison population, but over the past several decades, through conservation and re-population efforts, bison numbers have increased. Bison ranches can now be found across North America.

Inspired by the increasing availability of bison meat, Mr. Salloum, an expert in Arab cuisine, has adapted over 100 recipes from the Middle East for use with this historical Prairie staple now being re-discovered across North America. Amateur and professional chefs alike will welcome the opportunity to add these straightforward, thorough, and easy-to-follow recipes to their culinary repertoires.

Content Note: While there may be information about Indigenous peoples in this book, its focus is on recipes from the Middle East.

Authentic Canadian Content
$29.95

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Canoe Kids Volume 1: The Ojibwe of Great Spirit Island
Authors:
Format: Paperback
Text Content Territories: Indigenous Canadian; First Nations; Anishinaabeg; Ojibway;
Grade Levels: Kindergarten; 1; 2; 3; 4; 5; 6; 7; 8; 9; 10; 11; 12;

Canoe Kids Vol. 1 The Ojibwe of Great Spirit Island is the first issue of a 24 edition series designed as family books for kids all ages. This eight-year project will see the Canoe Kids Team embed with 24 Peoples. The mandate for the full-colour book (161 full colour high res photographs) is Exploring Indigenous Cultures through Authentic Indigenous Voices. The publication balances culture, equity and the environment in a beautiful mix that reminds the reader of the pictorial quality of National Geographic with a more in depth editorial content.

This first issue (in a series of 24) focuses on the Ojibwe People of Great Spirit Island (Manitoulin Island). In 129 pages the reader is introduced to the Ojibwe People who kindly assisted the Canoe Kids staff by allowing access to their traditional territory. Canoe Kids acknowledges the generosity of the Council of Aundeck Omni Kanning and the People of the six Manitoulin communities.

Educator Information
Each edition follows a common theme and features:

1: Compelling and beautiful pictorials that draw you into the stories and place of the featured community
2: The story of the vessel used by the featured Peoples
3: Art and Food
4: A Kids Zone
5: Resources for kids, parents and educators
6: Stories by and of the featured Peoples in each edition
7: Extraordinary pictures of the lives, land and waters of the featured Peoples

The materials are equal parts cultural and environmental. The latter is a natural offshoot of the former as Indigenous cultures are wrapped around and through the lands and water and sky both spiritually and from a harvesting and gathering perspective. Indigenous Peoples have long been the caretakers of Mother Earth and we can all learn from these experts whose message is perhaps more relevant today than ever.

Indigenous communities have always included the little ones in their circles and talk and teach to them in the same way they talk and teach to young adults and adults. Canoe Kids decided to follow that inclusive way of life for the layout of each book. Rather than create editions for different age groups, Canoe Kids decided to have one book for all ages.

CANOE KIDS is an ideal ongoing resource for teachers and is well received in all libraries. Articles are organized and developed so that there are materials for every age group, grade level, subject and interest.

K through 3 use Canoe Kids to read beautiful and ancient stories. There is beautiful original art to explore and a Kids Zone with puzzles, word searches, colouring, cutouts and more. Mid grades use the materials to study the culture, food and wildlife of the featured cultures. Grades 8 through 12 use stories that are more in depth from Dr. David Suzuki about the environment and there are discussion articles about living well and properly with Mother Nature as well as articles about the history and geography of the featured People.

Additional Information
130 pages | 8.50" x 11.00"

Authentic Canadian Content
Authentic Indigenous Text
Authentic Indigenous Artwork
$22.95

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Canoe Kids Volume 2: The Haida of Haida Gwaii
Authors:
Format: Paperback
Text Content Territories: Indigenous Canadian; First Nations; Haida;
Grade Levels: Kindergarten; 1; 2; 3; 4; 5; 6; 7; 8; 9; 10; 11; 12;

Canoe Kids Vol. 2 The Haida is the second issue of a 24 edition series designed as family books for kids all ages. This eight-year project will see the Canoe Kids Team embed with 24 Peoples the publication designed as a family book for kids all ages. The mandate for the full-colour book (197 full colour high res photographs) is Exploring Indigenous Cultures through Authentic Indigenous Voices. The publication balances culture, equity and the environment in a beautiful mix that reminds the reader of the pictorial quality of National Geographic with a more in depth editorial content.

This second issue focuses on the Haida Nation of Haida Gwaii. In 165 pages the reader is introduced to the Haida People who kindly assisted the Canoe Kids staff by allowing access to Haida territory. Canoe Kids acknowledges the generosity of the Council of Haida Nation, the Haida Museum and the Haida Heritage Centre.

Educator Information
Each edition follows a common theme and features:

1: Compelling and beautiful pictorials that draw you into the stories and place of the featured community
2: The story of the vessel used by the featured Peoples
3: Art and Food
4: A Kids Zone
5: Resources for kids, parents and educators
6: Stories by and of the featured Peoples in each edition
7: Extraordinary pictures of the lives, land and waters of the featured Peoples

The materials are equal parts cultural and environmental. The latter is a natural offshoot of the former as Indigenous cultures are wrapped around and through the lands and water and sky both spiritually and from a harvesting and gathering perspective. Indigenous Peoples have long been the caretakers of Mother Earth and we can all learn from these experts whose message is perhaps more relevant today than ever.

Indigenous communities have always included the little ones in their circles and talk and teach to them in the same way they talk and teach to young adults and adults. Canoe Kids decided to follow that inclusive way of life for the layout of each book. Rather than create editions for different age groups, Canoe Kids decided to have one book for all ages.

K through 3 use Canoe Kids to read beautiful and ancient stories. There is beautiful original art to explore and a Kids Zone with puzzles, word searches, colouring, cutouts and more. Mid grades use the materials to study the culture, food and wildlife of the featured cultures. Grades 8 through 12 use stories that are more in depth from Dr. David Suzuki about the environment and there are discussion articles about living well and properly with Mother Nature as well as articles about the history and geography of the featured People.

Additional Information
165 pages | 8.50" x 11.00"

Authentic Canadian Content
Authentic Indigenous Text
Authentic Indigenous Artwork
$22.95

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Cedar and Salt: Vancouver Island Recipes Inspired by Forest, Farm, and Sea
Format: Hardcover

Homegrown, modern recipes that feature the most treasured local ingredients from Vancouver Island’s forests, fields, farms and sea.

Off the shore of Canada’s west coast lies a food lover’s island paradise. Vancouver Island’s temperate climate nurtures a bounty of wild foods, heritage grains, organic produce, sustainable meats and artisan-crafted edible delights. This thoughtfully curated, beautifully photographed cookbook brings Vancouver Island’s abundant food scene into the kitchens of home cooks everywhere.

While celebrating such treasures such as fresh blackberries, foraged chanterelles and fiddleheads, freshly harvested spot prawns or oysters, line-caught spring salmon, grass-fed beef, and cultivated foods like heritage red fife wheat, the book's recipes highlight the most sought-after ingredients on the island and honour the producers and artisans dedicated to sustainable and ethical producing and harvesting.

Try recipes like Craft Beer-Braised Island Beef Brisket, Nettle and Chèvre Ravioli, and Beetroot and Black Walnut Cake featuring Denman Island Chocolate. Divided into four sections—forest, field, farm, and sea—Cedar and Salt puts the taste of Vancouver Island on a pedestal, and then brings it to your plate.

Additional Information
320 pages | 7.25" x 10.00"

Authentic Canadian Content
$45.00

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Cooking with the Wolfman: Indigenous Fusion
Format: Paperback
Text Content Territories: Indigenous Canadian;

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.

Reviews
“Their cookbook provides a beautiful balance of fact, cultural lore and practical tips with a refined focus on keeping it local.”— Jules Torti, Harrowsmith Magazine

“Wolfman has written both a storybook and a cookbook…a good read and a fine cooking course in one.”— Julian Armstrong, Montreal Gazette

“…Many refer to him as the Godfather of Indigenous Cuisine, in fact, his passion has always been in teaching aboriginal traditions. And he does so with expert flair and beauty in a glorious new cookbook, Cooking with the Wolfman… a stunning book that covers everything from origins of heritage foods to creating unique recipes using classical European cooking techniques… book brimming with colour and detail, and reverence for the foods of our nation.”— Rita DeMontis, Toronto Sun and Sun Media

“A good cookbook can be the platform for that, recounting stories of shared times, detailing ways to preserve and maintain traditions. Cooking with the Wolfman: Indigenous Fusion by David Wolfman and Marlene Finn is just such a book filled with the recipes and stories, collected from the families and friends of Wolfman (of the Xaxli’p First Nation), with his wife and partner Finn (of the Métis Nation of Ontario).”— Wendy King, Winnipeg Free Press

Additional Information
240 pages | 8.00" x 10.00"

Authentic Canadian Content
Authentic Indigenous Text
$29.95

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DIY Kombucha: Sparkling Homebrews Made Easy
Authors:
Format: Paperback

Create refreshing, healthier drinks, from kombucha to herbal sodas and more, in your own kitchen.

Since the relatively recent introduction of kombucha onto North American supermarket shelves, this healthy sparkling beverage has exploded in popularity. But can it be brewed at home, with the same tasty, healthy results?

With this straightforward, accessible, and highly visual how-to guide, author Andrea Potter does away with specialist jargon and expensive or hard-to-find equipment, showing how sparkling homebrews from kombucha to water kefir are definitely possible for just about anyone to make, and have fun doing it. Coverage includes:

  • Basic fermentation science
  • Controlling fizz, acidity, and alcohol content
  • Secondary fermentation and adding flavours to the brew
  • Wild-fermented sodas, using a ginger bug (a wild yeast culture)
  • Recipes for kombucha's honey-fed relative, Jun, as well as for water kefir.

Answering key questions including "where does all that sugar go?", "do I need to get a sitter for it when I go on holiday?", and "does this SCOBY look normal?", and including a comprehensive troubleshooting guide to help you keep brewing confidently and consistently, DIY Kombucha is ideal for foodies, urban and rural homesteaders, and health-motivated people - it's an essential addition to your DIY toolkit!

Additional Information
144 pages | 7.40" x 9.00"

Authentic Canadian Content
$24.99

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First Nations Recipes: A Selection From Coast to Coast
Authors:
Format: Paperback
Text Content Territories: Indigenous Canadian; First Nations;

Canada's First Nations peoples based their cuisine on the rich, regionally diverse bounty of the land, sea, lakes and rivers. The recipes in this book feature ingredients at the foundation of Aboriginal culture, such as salmon, venison, bison, fiddleheads, wild rice and berries, and include brief descriptions of their historic relationship with that food.

First Nations cuisine draws on millennia of evolution and deserves a lifetime of study. The recipes here represent a selection of favourites from various cultures across the country. They are inspired by traditional Native cooking, but combine historic and currently available ingredients to reflect a contemporary, modern taste.

Authentic Canadian Content
$4.99

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Food Plants Of Coastal First Peoples
Authors:
Format: Paperback
Text Content Territories: Indigenous Canadian; First Nations;

B.C. Science Supplementary Resouce Gr.7- Life Science

This interesting and informative book contains descriptions and photographs of more than 100 edible plants. There is information to help the reader identify the plants, and also how the Coastal First Peoples used it.

Authentic Canadian Content
$26.95

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Food Plants Of Interior First Peoples
Authors:
Format: Paperback
Text Content Territories: Indigenous Canadian; First Nations;

B.C. Science Supplementary Resouce Gr.7- Life Science

This book describes some 300 plant species used by the people of the Okanagan, Thompson, Carrier, Chilcotin, and Kootenay, among others. Detailed botanical descriptions of the plants are accompanied by photographs and notes on their habitat and distribution as well as information on their collection, preparation, and use.

Authentic Canadian Content
$26.95

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Hope Blooms: Plant a Seed, Harvest a Dream
Authors:
Format: Paperback
Grade Levels: 9; 10; 11; 12; University/College;

There is an old saying that it takes a village to raise a child, but Jessie Jollymore has experienced through the youth of Hope Blooms, an inner-city initiative she founded that engages at-risk youth, that sometimes it takes the children to raise the village. A dietitian who worked in inner city health for 15 years, Jollymore witnessed the challenges people face every day with food security, isolation, discrimination, and poverty. An idea bloomed of creating sustainable, youth-driven micro-economies: growing local food systems, growing social enterprises, and mentoring youth to become leaders of change. This led to over 50 youth ages 6 to 18 leading the way in growing over 3,000 pounds of organic produce yearly for their community, building innovative outdoor classrooms, and building a successful Fresh Herb Dressing social enterprise, with 100% of proceeds going toward growing food, and scholarships for youth.

In this inspiring, vibrant book, the youth behind Hope Blooms tell the story of the social enterprise they built from the soil up, the struggles of "creating something from nothing," successfully navigating the world of business, and ultimately building resilience and leaving behind a legacy. Includes youth's words of wisdom, stories, and poetry, and over 75 colour photos.

Additional Information
180 pages | 7.50" x 9.25"

$24.95

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Lure: Sustainable Seafood Recipes from the West Coast
Authors:
Format: Paperback
Grade Levels: 10; 11; 12; University/College;

Eating sustainable seafood is about opening your mind (and fridge) to a vast array of fish and shellfish that you might not have considered before - and the Pacific Coast is blessed with an abundance of wild species. With Lure, readers embark on a wild Pacific adventure and discover the benefits of healthy oils and rich nutrients that seafood delivers. This stunning cookbook, authored by chef and seafood advocate Ned Bell, features simple techniques and straightforward sustainability guidelines around Pacific species as well as 80 delicious recipes to make at home. You'll find tacos, fish burgers, chowders, and sandwiches- the types of dishes that fill bellies, soothe souls and get happy dinner table conversation flowing on a weekday night - as well as elegant (albeit still simple-to-execute) dinner party options, such as crudo, ceviche, and caviar butter.

Reviews
“Ned’s first cookbook Lure features a set of sustainable seafood recipes that are accessible, well considered and, most importantly, delicious.” – Michael Cimarusti, Michelin-starred chef of Providence

“Ned Bell is one of that laudable cadre of young chefs who has taken the trouble to learn not only the names of his farmers but also his fishers.  If, like me, you’re committed to sustaining the health of the oceans, you’ll grab this book that shows you how to cook all the responsibly-harvested gifts of the sea.” – Tom Douglas, American executive chef, restaurateur, author, and radio talk show host.

“I’m going to go out on a limb and suggest that Lure is the most important cookbook of the year, if not the decade.” – Tim Pawsey, Hired Belly

Lure is at once a cookbook, coffee table showpiece, and educational manual. With straightforward recipes and a digestible approach to ocean sustainability, Lure is a beautiful and accessible guide for the conscientious cook.” – NUVO Magazine

“It should come as no surprise that Lure, his first cookbook, co-written with ace writer Valerie Howes, is just wonderful too. It’s a beauty of bookbright, full of gorgeous imagery and laid out in an attractive easy-to-understand style” – BC Living

Additional Information
304 pages | 9.14" x 9.99"

Authentic Canadian Content
$29.99

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