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"tawãaw [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 Tawãaw: 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 Mâetis 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 Tawãaw, 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, Tawãaw 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."--
About the author
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.
Summary
tawâw [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 Métis 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 tawâw: 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, tawâw is part cookbook, part exploration of ingredients and techniques, and part chef’s personal journal.
Foreword
REVIEW COPIES:
- Publishers Weekly
- Booklist
- Kirkus Reviews
