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Tawâw: Progressive Indigenous Cuisine von Shane M. Chartrand (2019, Hardcover)-
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US $6,13 (ca. EUR 5,37) USPS Media MailTM.
Standort: Harwich, Massachusetts, USA
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eBay-Artikelnr.:387814694491
Artikelmerkmale
- Artikelzustand
- ISBN
- 9781487005122
Über dieses Produkt
Product Identifiers
Publisher
House of Anansi Press
ISBN-10
1487005121
ISBN-13
9781487005122
eBay Product ID (ePID)
25038364492
Product Key Features
Book Title
Tawâw : Progressive Indigenous Cuisine
Number of Pages
304 Pages
Language
English
Topic
Regional & Ethnic / Canadian, Regional & Ethnic / Native American, Courses & Dishes / General
Publication Year
2019
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.2 in
Item Weight
43.7 Oz
Item Length
10 in
Item Width
8 in
Additional Product Features
Intended Audience
Trade
Reviews
"I'm so happy to see Chef Shane Chartrand's creative work elevating and bringing awareness to the importance of our Indigenous foods. We need more Native voices and role models like him to help empower and inspire the next generation of Indigenous chefs!" -- Sean Sherman, chef/founder, the Sioux Chef(tm) and the Indigenous Food Lab, and co-author of The Sioux Chef's Indigenous Kitchen "Shane understands the cultural importance of food. For him, cooking is a ceremonial act and an act of respect -- for the land we use, the animals we eat, and the people who share our tables. We all need to think more about this aspect of our food, and taw'w will help make that happen." -- Alessandro Porcelli, founder and director of Cook It Raw "Chef Shane Chartrand greets life with open arms and a sense of discovery that translates into one of the most inspirational and deeply personal food books I've ever read. taw'w is poised to become a must-have classic in any serious culinary library." -- Anita Stewart, chef, author, and founder of Food Day Canada "I first met Shane during a chef's retreat in Kananaskis Country, surrounded by the majesty of the Rocky Mountains. Through him, I learned the importance of traditional Indigenous thinking and approaches to food, which continues to influence and guide the uniqueness of Albertan cuisine today. I'm so happy that Shane and Jennifer have captured these ideas in taw'w for us all to savour. Bravo!" -- Jamie Kennedy, chef/founder, Jamie Kennedy Kitchens, and author of J.K.: The Jamie Kennedy Cookbook "Chef Chartrand's recipes are like the food he serves: each dish is a delicious journey that connects us to nêhiyaw/Métis ways of life. taw'w draws us in the way Shane welcomes us into his restaurant -- with warmth, good stories, and an abundance of great food." -- Senator Patti LaBoucane-Benson, director of research at the Native Counselling Services of Alberta, and author of The Outside Circle "I have always respected Shane's focus, dedication to his craft, and pride for his Indigenous culture, heritage, and food. Shane understands the need to tell his stories, to have them heard, and to make them delicious. With taw'w, he has placed his stamp firmly on the future of food in this country." -- Ned Bell, chef, TV personality, and author of Lure: Sustainable Seafood Recipes from the West Coast
Number of Volumes
1 vol.
Synopsis
taw w pronounced ta-WOW]: Come in, you're welcome, there's room. Born to Cree parents and raised by a M tis 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 diverse interests and express his unique personality. The result is taw w: Progressive Indigenous Cuisine, 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 -- including Chartrand's award-winning dish "War Paint" -- along with personal stories and interviews with friends, culinary influences, and family members, taw w 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., taw'w[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 taw'w: 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, taw'wis part cookbook, part exploration of ingredients and techniques, and part chef's personal journal., taw'w [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 taw'w: 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, taw'w is part cookbook, part exploration of ingredients and techniques, and part chef's personal journal.
As told to
Cockrall-King, Jennifer
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