Tawaw: Progressive Indigenous Cuisine

Category: Book
By (author): Chartrand, Shane M.
With: Cockrall-King, Jennifer
Subject:  COOKING / Courses & Dishes / General
  COOKING / Regional & Ethnic / Canadian
  COOKING / Regional & Ethnic / Native American
Publisher: House of Anansi Press Inc
Published: October 2019
Format: Book-hardcover
Pages: 304
Size: 10.00in x 8.00in x 0.00in
Our Price:
$ 34.95
In stock

Additional Notes

From The Publisher*Tawâw [ta-wow; Cree]: "Welcome, there is room." Born to Cree parents and raised by a Métis father and Mi'kmaw-British mother, Shane M. Chartrand has spent the past fifteen 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 Tawâw: 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 75 recipes - including his award-winning dish "War Paint" - along with personal stories, interviews with Chartrand's culinary influences and family members, and contemporary and archival photographs of his journey, Tawâw 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.
From The Publisher*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.
Biographical NoteSHANE MEDERIC CHARTRAND, of the Enoch Cree Nation, is at the forefront of the re-emergence of Indigenous cuisine in North America. Raised in Central Alberta, where he learned to respect food through raising livestock, hunting, and fishing on his family's acreage, Chartrand relocated to Edmonton as a young man to pursue culinary training. In 2015, Chartrand was invited to participate in the prestigious international chef contingent of Cook It Raw, and has since competed on Chopped Canada. Currently, Chartrand is the executive chef at the acclaimed SC Restaurant at the River Cree Resort & Casino in Enoch, Alberta, where he transforms his diverse influences and experiences into culinary art.JENNIFER COCKRALL-KING is an award-winning independent food writer, lecturer, and editor. Her writing has appeared in publications across North America, including Maclean's, Reader's Digest, Eighteen Bridges, Canadian Geographic, and enRoute magazine. Tawâw: Progressive Indigenous Cuisine is her third book. She lives in the small community of Naramata, in British Columbia's Okanagan Valley.