I checked out this book because we wanted to serve more Native American dishes at our Thanksgiving dinner. I enjoyed reading the cookbook quite a bit - the photographs are beautiful, the recipes look delicious, and the authors have an interesting story. But I didn't end up using any of the recipes because they depend heavily on local ingredients that can't be found in the Midwest (or at least not easily in November). For anyone from the Pacific Northwest, this would definitely be a lovely book to read and explore.
The authors ran what is described in the book as the only first nations independent restaurant in the world; I'm not sure how provable that claim is, but clearly the recipes in the book are designed to appeal to customers interested in both the traditional cooking and more upscale presentation. Some use the author's culinary training in traditional European techniques, others depend on traditional local methods like specific types of woodsmoke.
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