Cooking with the Wolfman
Indigenous Fusion
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- $20.99
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- $20.99
Publisher Description
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.
PUBLISHERS WEEKLY
This debut collaboration between chef Wolfman, host of the long-running television show Cooking with the Wolfman, and Finn, his business partner and wife, introduces readers to indigenous cuisines using traditional ingredients and cooking methods from across the Americas. "I love combining root vegetables of the plains with fish from the Arctic and wild edibles from the woodlands, with a touch of hot pepper from our brothers to the south," the authors write. They also blend traditional and contemporary indigenous cuisine with non-indigenous flavors. Recipes span soup to dessert, and highlights include white salmon pizza, spicy bean turnover with orange mint yogurt dip, lemongrass quail broth with wild rice, and Shawnee cake. The book includes practical basics such as tips on how to fillet fish, purchase large game meat, and smoke meat. Some ingredients may be hard to source (birch syrup, caribou), but the authors offer substitutions throughout. Anecdotes sprinkled throughout the book touch on the authors' heritage (Wolfman is a member of the Xaxli'p First Nation and Finn is M tis) and provide useful context for the recipes. This is an ideal cookbook for anyone interested in modern indigenous cuisine.
