Cooking with the Wolfman: Indigenous Fusion

by David Wolfman (Author), Marlene Finn (Author)

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.

• Publisher ‏ : ‎ Douglas & McIntyre (Oct. 7 2017)
• Language ‏ : ‎ English
• Paperback ‏ : ‎ 240 pages
• ISBN-10 ‏ : ‎ 177162163X
• ISBN-13 ‏ : ‎ 978-1771621632
• Item weight ‏ : ‎ 862 g
• Dimensions ‏ : ‎ 20.32 x 1.91 x 26.04 cm