Indigenous Foodways: it's all about the Bannock! (not really)

Authentic Indigenous comfort food, with a twist Aahksoyo'p means "we're going to eat" in the Blackfoot language. Food brings people of all backgrounds together. These are all yummy delicious meals that we love cooking and know you will enjoy as well. Whenever we are stressing on life, we cook! These recipes will comfort you completely. Who doesn't love a piece of bannock? Home cooked meals warm our heart & soul. Whether it's cooking for 15 or 1500, every opportunity teaches us something new to carry forward. - Publisher

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. - Publisher

Traditional Native recipes featuring products from the land, sea and sky, symbols of an enduring cuisine that illustrate respect for the nurturing land, and acknowledgment of the spiritual power food can have in our lives. - Publisher

In this gloriously photographed book, renowned photographer and Native American-food expert Lois Ellen Frank, herself part Kiowa, presents more than 80 recipes that are rich in natural flavors and perfectly in tune with today's healthy eating habits. Frank spent four years visiting reservations in the Southwest, documenting time-honored techniques and recipes. With the help of culinary advisor and Navajo Nation tribesman Walter Whitewater, a chef in Santa Fe, Frank has adapted the traditional recipes to modern palates and kitchens. - Publisher

Native American cuisine comes of age in this elegant, contemporary collection that reinterprets and updates traditional Native recipes with modern, healthy twists. Andrew George Jr. was head chef for aboriginal foods at the 2010 Winter Olympics in Vancouver; his imaginative menus reflect the diverse new culinary landscape while being mindful of an ages-old reverence for the land and sea, reflecting the growing interest in a niche cuisine that is rapidly moving into the mainstream to become the "next big thing" among food trends. - Publisher

More than just a cookbook, it is a trip into history. The book seems like a personal journey for Mullins back [to] his heritage as a Cherokee. This book offers time-proven favorites, inventive new ideas and contemporary twists on Native cuisine. - Publisher

Accompanied by original artwork by Gabriella Trujillo and offering delicious dishes like Cherrystone Clam Soup from the Northeastern Wampanoag and Spice-Rubbed Pork Tenderloin from the Pueblo peoples, Bitsoie showcases the variety of flavor and culinary history on offer from coast to coast, providing modern interpretations of 100 recipes that have long fed this country. - Publisher

Local foods have garnered much attention in recent years, but the concept is hardly new: indigenous peoples have always made the most of nature's gifts. Their menus were truly the "original local," celebrated here in sixty home-tested recipes paired with profiles of tribal activists, food researchers, families, and chefs. - Publisher

Many of the recipes in Seaweed, Salmon, and Manzanita Cider appear in print for the first time here, offering glimpses of the past as well as straightforward information on the preparation of simple and sumptuous foods. Dubin and Tolley write in their introduction that the recipes in this book are transcriptions from tribal and personal memory and, as such, fragments of living culture. Part culinary study, part history and cultural chronicle, this book is a fascinating presentation of a venerable American food cuisine. - Publisher

Locally sourced, seasonal, "clean" ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his first cookbook, Sherman shares his approach to creating boldly-seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare -- no fry bread or Indian tacos here -- and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef's healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut-maple bites. The work is a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders. - Publisher

"Welcome, there is room." Indigenous cuisine, like other aspects of Indigenous cultures, is now reawakening with a fresh vitality and creative energy unlike anything we've seen in decades. With Tawâw: Progressive Indigenous Cuisine, acclaimed chef Shane Chartrand hopes to ignite the imagination of a new generation of culinary talent who will create a more inclusive understanding of what it means to cook, eat, and share food in our homes, in our communities, and in our restaurants. - Publisher

The food traditions of North America’s indigenous peoples are centuries old and they endure to this day. For almost two decades, Dolly Watts and her daughter Annie have served native cuisine that is both traditional and modern; for them, Where People Feast, one of very few indigenous cookbooks available, is the culmination of a lifetime dedicated to introducing people to extraordinary foods that are truly North American. Recipes include Smoked Salmon Mousse, Indian Tacos, Venison Meatballs, Alder-Grilled Breast of Pheasant, Blackberry-Glazed Beets, Wild Rice Pancakes, and Wild Blueberry Cobbler. Includes sixteen full-color photos and 120 recipes. - Publisher

This book... ranging between history, tradition and tikanga, as well as Monique's personal journey of self-discovery, it tells the story of kai Maori, provides foraging and usage notes, an illustrated ingredient directory, and over 30 breathtaking recipes that give this ancient knowledge new life. - Publisher

Here are more than two hundred recipes from Hawaii that are as varied and distinctive, as appealing and inviting as are its delightful scenery and its charming people. Polynesian to begin with, the islanders and their food have been tempered extensively--and nicely--by assimilating many of the fine traits of the Chinese, Japanese, Korean, Filipinos, Portuguese, and mainland Americans who have make Hawaii their home. All of these influences are reflected in this delightful potpourri of delectable and distinctive Hawaiian dishes. - Publisher

Featuring an expanded array of tempting recipes of indigenous ingredients and practical advice about health, fitness, and becoming involved in the burgeoning indigenous food sovereignty movement, the acclaimed Choctaw author and scholar Devon A. Mihesuah draws on the rich indigenous heritages of this continent to offer a helpful guide to a healthier life. - Publisher

During an unfortunate mishap, young Awâsis loses Kôhkum's freshly baked world-famous bannock. Not knowing what to do, Awâsis seeks out a variety of other-than-human relatives willing to help. What adventures are in store for Awâsis? - Publisher

A boy patiently listens to his mother s reasons for not making bannock all the result of a beaver's need to make a dam. Includes a bannock recipe. - Publisher