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Tawâw : progressive Indigenous cuisine

Auteur : Shane Chartrand; Jennifer Cockrall-King; Cathryn Sprague
Éditeur: [Toronto] : Ambrosia, [2019] ©2019
Édition/format:   Livre imprimé : AnglaisVoir toutes les éditions et tous les formats
Résumé:
"tawâw [ta-wow; Cree]: "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  Lire la suite...
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Détails

Genre/forme: Cookbooks
Livres de cuisine
Format – détails additionnels: Chartrand, Shane.
tawâw.
Toronto : Ambrosia, 2019
(OCoLC)1079421899
Type de document: Livre
Tous les auteurs / collaborateurs: Shane Chartrand; Jennifer Cockrall-King; Cathryn Sprague
ISBN: 9781487005122 1487005121
Numéro OCLC: 1079421846
Notes: Includes indexes.
Description: xv, 301 pages : color illustrations ; 27 cm
Contenu: A note on language --
Foreword / Marlene and Laurie Buffalo --
Introduction --
Spring --
Summer --
Fall --
Winter --
Pastry staples --
Afterword / Jennifer Cockrall-King --
Acknowledgments --
Recipe index.
Autres titres: Tawaw :
Progressive Indigenous cuisine
Responsabilité: Shane M. Chartrand with Jennifer Cockrall-King ; foreword by Marlene and Laurie Buffalo ; photography by Cathryn Sprague.

Résumé:

"tawâw [ta-wow; Cree]: "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. Born to Cree parents and raised by a Métis father and Mi'kmaq/British mother, Chartrand has spent the past fifteen years learning about his history, visiting with other First Nations peoples, gathering and sharing knowledge and stories, and creating dishes that combine his diverse interests and express his unique personality. The result is Tawâw, a gorgeous 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 along with personal stories, interviews with Chartrand's culinary influences and family members, and contemporary and archival photographs of his journey, Tawâw is part cookbook, part exploration of ingredients and techniques, and part chef's personal journal -- a visionary book that will invite readers to leaf through its pages for ideas, education, recipes, and inspiration."--

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\n\n

Primary Entity<\/h3>\n
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With Taw\u00E2w: 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. Born to Cree parents and raised by a M\u00E9tis father and Mi\'kmaq\/British mother, Chartrand has spent the past fifteen years learning about his history, visiting with other First Nations peoples, gathering and sharing knowledge and stories, and creating dishes that combine his diverse interests and express his unique personality. The result is Taw\u00E2w, a gorgeous 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 along with personal stories, interviews with Chartrand\'s culinary influences and family members, and contemporary and archival photographs of his journey, Taw\u00E2w is part cookbook, part exploration of ingredients and techniques, and part chef\'s personal journal -- a visionary book that will invite readers to leaf through its pages for ideas, education, recipes, and inspiration.\"--<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\nschema:description<\/a> \"A note on language -- Foreword \/ Marlene and Laurie Buffalo -- Introduction -- Spring -- Summer -- Fall -- Winter -- Pastry staples -- Afterword \/ Jennifer Cockrall-King -- Acknowledgments -- Recipe index.<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\nschema:exampleOfWork<\/a> <http:\/\/worldcat.org\/entity\/work\/id\/7168127162<\/a>> ;\u00A0\u00A0\u00A0\nschema:genre<\/a> \"Cookbooks<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\nschema:genre<\/a> \"Livres de cuisine<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\nschema:inLanguage<\/a> \"en<\/span>\" ;\u00A0\u00A0\u00A0\nschema:isSimilarTo<\/a> <http:\/\/www.worldcat.org\/oclc\/1079421899<\/a>> ;\u00A0\u00A0\u00A0\nschema:name<\/a> \"Taw\u00E2w : progressive Indigenous cuisine<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\nschema:productID<\/a> \"1079421846<\/span>\" ;\u00A0\u00A0\u00A0\nschema:workExample<\/a> <http:\/\/worldcat.org\/isbn\/9781487005122<\/a>> ;\u00A0\u00A0\u00A0\nwdrs:describedby<\/a> <http:\/\/www.worldcat.org\/title\/-\/oclc\/1079421846<\/a>> ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n\n

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