Taww

Progressive Indigenous Cuisine

Shane M. Chartrand, Jennifer Cockrall-King

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Hardback

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English

House of Anansi Press Ltd ,Canada
01 October 2019

National & regional cuisine; Cookery dishes & courses

taww [pronounced ta-WOW]: Come in, you're welcome, there's room.

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.

Born to Cree parents and raised by a Mtis father and Mi'kmaw-Irish mother, Shane M. Chartrand has spent the past ten years learning about his history, visiting with other First Nations peoples, gathering and sharing knowledge and stories, and creating dishes that combine his interests and express his personality. The result is taww: Progressive Indigenous Cuisine, a 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 seventy-five recipes - including Chartrand's award-winning dish ""War Paint"" - along with personal stories, culinary influences, and interviews with family members, taww is part cookbook, part exploration of ingredients and techniques, and part chef's personal journal.

By: Shane M. Chartrand
With: Jennifer Cockrall-King
Imprint: House of Anansi Press Ltd ,Canada
Country of Publication: Canada
Dimensions: Height: 254mm, Width: 203mm, Spine: 30mm
Weight: 1.238kg
ISBN: 9781487005122
ISBN 10: 1487005121
Pages: 304
Publication Date: 01 October 2019
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

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. For over a decade, he has been on a personal culinary journey to figure out what it means to be of Cree ancestry and Métis upbringing and be a professional chef living and working on Treaty 6 Territory. 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.

Reviews for Taww: Progressive Indigenous Cuisine

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. tawaw: Progressive Indigenous Cuisine is a welcome voice in the ongoing conversation about the resurgence of Indigenous culture and food. * Foreword Reviews *