Cooking W/ The Wolfman: Indigenous Fusion

Item Information
Item#: 9781771621632
Author Wolfman & Finn
Cover Paperback
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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
inging these traditional food sources together with European cooking techniques. InCooking 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 Wolfmanis 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 Wolfmanwill inspire readers to
ing more traditional foods into their kitchens.

Short Description
Renowned Chef David Wolfman and his wife, Marlene Finn, share their favourite recipes, combining classic cooking techniques with traditional ingredients.