Culinary

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Looking for more great cookbooks? Check out our "Books" Culinary category, one tab to the left of "Teen Books".


A Feast for All Seasons: Traditional Native Peoples' Cuisine
Format: Paperback
  • 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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A Tahltan Cookbook Vol. 1: George and Grace Edzerza Family
Author: Louise Framst
Format: Hardcover
  • 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.

$17.95

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A Tahltan Cookbook Vol. 2: More Than 88 Ways to Prepare Salmon
Author: Louise Framst
Format: Hardcover
  • B.C. Science Supplementary Resource Gr.4- Life Science

    The Tahltan band of northern BC are experts at preparing meals that feature salmon. This volume contains over 88 salmon recipes while sharing Aboriginal culture in relation to the history of salmon and its importance to First Nations people.

    See also Talhltan Cookbooks Volume 1 and 3.

$17.95

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Bison Delights: Middle Eastern Cuisine, Western Style
Author: Habeeb Salloum
Format: Paperback
  • 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.

$29.95

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First Nations Recipes: A Selection From Coast to Coast
Author: Gregory Lepine
Format: Paperback
  • 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.

$4.99

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Modern Native Feasts
Format: Paperback
  • 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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Our Food Our Stories: Celebrating our Gifts from the Creator
Format: Paperback
  • A Nutrition resource for Aboriginal Head Start in Urban and Northern Communities, this unique collection of traditional recipes and customs celebrates our diversity and cultures across Canada. Aboriginal Head Start families from First Nations, Inuit and Métis backgrounds share stories and recipes about Hunting, Fishing and Gathering, that connect us to who we are and where we come from.

$17.95

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So, You Want To Be a Chef?
Author: Jane Bedell
Format: Paperback
  • Put on your chef’s coat and leap into the world of food! From running your own kitchen to writing a food blog to inventing new recipes and even learning about molecular gastronomy, So, You Want to Be a Chef? unveils everything you need to know to break into the culinary arts.

$11.99

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Taste Seasonal Dishes from a Prairie Table
Author: CJ Katz
Format: Paperback
  • A feast for the eyes and food for the soul.

    Taste: Seasonal Dishes from a Prairie Table showcases local ingredients in delicious, easy-to-follow recipes perfect for sharing with family and friends. With stunning photography and an engaging narrative, this important new cookbook celebrates the bounty and richness of Canada’s prairies.
    In Taste, cooking expert and documentary food photographer CJ Katz guides you on a culinary journey through the prairies. More than 120 recipes and seasonal menus will feed your belly, fire your spirit, and leave you hungering for more of the tastes that Saskatchewan and the prairies have to offer.
    Foreword by Anita Stewart, author, culinary activist, creator of Food Day Canada.

$29.95

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The Deerholme Foraging Book: Wild Foods and Recipes from the Pacific Northwest
Author: Bill Jones
Format: Paperback
  • The Deerholme Foraging Book is an exploration of the wild foods found in the Pacific Northwest. It is written by award-winning chef and author Bill Jones and features local mushrooms, edible plants, sea vegetables, and shellfish. The book is the product of twenty years of research and professional cooking with foraged foods. It serves as an introduction to the world of wild food and contains identification and sourcing information, harvesting and preparation tips, and more than one hundred delicious recipes featuring many types of wild foods. The recipe list includes techniques for preserving food and covers basic pantry preparations, appetizers, soups, salads, and desserts, as well as meat, seafood, and vegetable dishes. The recipes are global in influence and use simple techniques woven in with expert knowledge to create good, homemade food.

    Linking to traditional uses for wild foods and future possibilities for our diet and wellbeing, as well as enhancing our appreciation of the environment around us, The Deerholme Foraging Book also includes an index, a bibliography, full-colour photos of wild foods and dishes, and Jones's own foraging stories.

$29.95

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Through the Eyes of Our Elders: Cooking
Format: Paperback
  • Step-by-step directions, supply lists and detailed photos walk the reader through the making of bannock or scone and corn soup.

    Ojibwe Elders supplied the knowledge and expertise for this fun project that teaches foundational Ojibwe cooking recipes.

$10.95

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