Taw‚w: Progressive Indigenous Cuisine

Front Cover
House of Anansi Press, 2019 - COOKING - 304 pages
"taw„aw [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 Taw„aw: 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‚etis 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„aw, 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„aw 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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Taw‚w: Progressive Indigenous Cuisine

User Review  - Publishers Weekly

Cree author Chartrand, executive chef for the River Cree Resort and Casino in Enoch, Alberta, weaves indigenous cuisine with Asian and European riffs in this unique collection of 75 recipes. His deep ... Read full review

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About the author (2019)

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. Currently, Chartrand is the executive chef at the acclaimed SC Restaurant at the River Cree Resort & Casino in Enoch, Alberta, where he transforms his diverse influences and experiences into culinary art.

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. taw‚w: Progressive Indigenous Cuisine is her third book.

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