tawâw: Progressive Indigenous Cuisine Hardcover – Illustrated, Oct. 1 2019
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Praise for tawâw:
“Beautiful aesthetically and altruistically … [tawâw] is deeply entertaining, combining elements of historic truths that are sometimes difficult to accept with a delightful story of a young person finding a calling in the culinary world.” — Gonzo Okanagan
“The recipes are wonderful, representing a variety of ideas … Chef Chartrand set out to create a cookbook that expresses his personality and that replicates how he learned about his own identity and history. He is part of a group of Indigenous chefs from Canada and the United States who are taking back the Indigenous culture that was stolen from them. tawâw: Progressive Indigenous Cuisine is a welcome voice in the ongoing conversation about the resurgence of Indigenous culture and food.” — Foreword 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™ 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 tawâw 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. tawâw 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 tawâw 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. tawâw 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 tawâw, 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
About the Author
SHANE M. 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 Food Network Canada’s Iron Chef Canada and 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.
Born and raised in Edmonton, Alberta, JENNIFER COCKRALL-KING is a Canadian food writer who now lives in the small community of Naramata, in British Columbia’s Okanagan Valley. She is the author of Food and the City: Urban Agriculture and the New Food Revolution and Food Artisans of the Okanagan Valley. 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.
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- Publisher : House of Anansi Press; Illustrated edition (Oct. 1 2019)
- Language : English
- Hardcover : 304 pages
- ISBN-10 : 1487005121
- ISBN-13 : 978-1487005122
- Item weight : 1.27 kg
- Dimensions : 20.57 x 3.05 x 25.65 cm
- Best Sellers Rank: #45,910 in Books (See Top 100 in Books)
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By Amanda R on March 10, 2021