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{"id":7026441224251,"title":"tawâw","handle":"taww","description":"\u003cp\u003e\u003cstrong\u003e\u003cem\u003etawâw\u003c\/em\u003e [pronounced ta-WOW]:\u003cbr\u003e\nCome in, you’re welcome, there’s room.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAcclaimed 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.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBorn 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 \u003cem\u003etawâw: Progressive Indigenous Cuisine\u003c\/em\u003e, 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 \u0026amp; Casino in Enoch, Alberta, on Treaty 6 Territory.\u003c\/p\u003e\n\u003cp\u003eContaining over seventy-five recipes — including Chartrand’s award-winning dish “War Paint” — along with personal stories, culinary influences, and interviews with family members, \u003cem\u003etawâw\u003c\/em\u003e is part cookbook, part exploration of ingredients and techniques, and part chef’s personal journal.\u003c\/p\u003e","published_at":"2022-10-26T15:41:28-04:00","created_at":"2022-10-26T15:33:18-04:00","vendor":"House of Anansi Press Inc","type":"","tags":["Adult Award Winning","Adult BIPOC Voices","Adult Nonfiction","Ambrosia","By (author) Chartrand Shane M.","Cookbooks","pub date: 2019-10-01","With Cockrall-King Jennifer"],"price":2495,"price_min":2495,"price_max":3699,"available":true,"price_varies":true,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":40908055740475,"title":"hardcover","option1":"hardcover","option2":null,"option3":null,"sku":"9781487005122","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"tawâw - hardcover","public_title":"hardcover","options":["hardcover"],"price":3699,"weight":1240,"compare_at_price":null,"inventory_management":"shopify","barcode":"9781487005122","requires_selling_plan":false,"selling_plan_allocations":[]},{"id":40946477367355,"title":"epub","option1":"epub","option2":null,"option3":null,"sku":"9781487012397","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"tawâw - epub","public_title":"epub","options":["epub"],"price":2495,"weight":0,"compare_at_price":null,"inventory_management":null,"barcode":"9781487012397","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/houseofanansi.com\/cdn\/shop\/files\/BNCImageAPI_c9389005-6601-4994-8b06-603019fce100.jpg?v=1729043095","\/\/houseofanansi.com\/cdn\/shop\/products\/BNCImageAPI_bba390e1-d467-4f95-b03e-12526968319e.jpg?v=1666813061","\/\/houseofanansi.com\/cdn\/shop\/products\/BNCImageAPI_dab26d9b-9107-4da9-82f1-af1686405ca6.jpg?v=1666813063","\/\/houseofanansi.com\/cdn\/shop\/products\/BNCImageAPI_c67817e6-20d8-4815-919b-837d3cf1769d.jpg?v=1666813065"],"featured_image":"\/\/houseofanansi.com\/cdn\/shop\/files\/BNCImageAPI_c9389005-6601-4994-8b06-603019fce100.jpg?v=1729043095","options":["Title"],"media":[{"alt":null,"id":24863588909115,"position":1,"preview_image":{"aspect_ratio":0.8,"height":3000,"width":2400,"src":"\/\/houseofanansi.com\/cdn\/shop\/files\/BNCImageAPI_c9389005-6601-4994-8b06-603019fce100.jpg?v=1729043095"},"aspect_ratio":0.8,"height":3000,"media_type":"image","src":"\/\/houseofanansi.com\/cdn\/shop\/files\/BNCImageAPI_c9389005-6601-4994-8b06-603019fce100.jpg?v=1729043095","width":2400},{"alt":null,"id":22846144806971,"position":2,"preview_image":{"aspect_ratio":1.6,"height":625,"width":1000,"src":"\/\/houseofanansi.com\/cdn\/shop\/products\/BNCImageAPI_bba390e1-d467-4f95-b03e-12526968319e.jpg?v=1666813061"},"aspect_ratio":1.6,"height":625,"media_type":"image","src":"\/\/houseofanansi.com\/cdn\/shop\/products\/BNCImageAPI_bba390e1-d467-4f95-b03e-12526968319e.jpg?v=1666813061","width":1000},{"alt":null,"id":22846145200187,"position":3,"preview_image":{"aspect_ratio":1.6,"height":625,"width":1000,"src":"\/\/houseofanansi.com\/cdn\/shop\/products\/BNCImageAPI_dab26d9b-9107-4da9-82f1-af1686405ca6.jpg?v=1666813063"},"aspect_ratio":1.6,"height":625,"media_type":"image","src":"\/\/houseofanansi.com\/cdn\/shop\/products\/BNCImageAPI_dab26d9b-9107-4da9-82f1-af1686405ca6.jpg?v=1666813063","width":1000},{"alt":null,"id":22846145232955,"position":4,"preview_image":{"aspect_ratio":1.6,"height":625,"width":1000,"src":"\/\/houseofanansi.com\/cdn\/shop\/products\/BNCImageAPI_c67817e6-20d8-4815-919b-837d3cf1769d.jpg?v=1666813065"},"aspect_ratio":1.6,"height":625,"media_type":"image","src":"\/\/houseofanansi.com\/cdn\/shop\/products\/BNCImageAPI_c67817e6-20d8-4815-919b-837d3cf1769d.jpg?v=1666813065","width":1000}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003e\u003cstrong\u003e\u003cem\u003etawâw\u003c\/em\u003e [pronounced ta-WOW]:\u003cbr\u003e\nCome in, you’re welcome, there’s room.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAcclaimed 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.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBorn 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 \u003cem\u003etawâw: Progressive Indigenous Cuisine\u003c\/em\u003e, 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 \u0026amp; Casino in Enoch, Alberta, on Treaty 6 Territory.\u003c\/p\u003e\n\u003cp\u003eContaining over seventy-five recipes — including Chartrand’s award-winning dish “War Paint” — along with personal stories, culinary influences, and interviews with family members, \u003cem\u003etawâw\u003c\/em\u003e is part cookbook, part exploration of ingredients and techniques, and part chef’s personal journal.\u003c\/p\u003e"}
{"AlsoRecommendedISBN_0":"9781487002442","AlsoRecommendedISBN_1":"9781487004101","AlsoRecommendedISBN_2":"9781487004132","BASICMainSubject":"CKB101000","BASICMainSubjectLiteral":"COOKING \/ Courses \u0026 Dishes \/ General","BiographicalNote":"\u003cp\u003e\u003cstrong\u003eSHANE M. CHARTRAND\u003c\/strong\u003e, 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 \u003cem\u003eIron Chef Canada\u003c\/em\u003e and \u003cem\u003eChopped Canada\u003c\/em\u003e. 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.\u003c\/p\u003e","BISACSubjectLiteral_0":"COOKING \/ Courses \u0026amp; Dishes \/ General","BISACSubjectLiteral_1":"COOKING \/ Regional \u0026amp; Ethnic \/ Canadian","BISACSubjectLiteral_2":"COOKING \/ Regional \u0026amp; Ethnic \/ Native American","BISACSubject_0":"CKB101000","BISACSubject_1":"CKB091000","BISACSubject_2":"CKB058000","ContributorBio_0":"\u003cp\u003e\u003cstrong\u003eSHANE M. CHARTRAND\u003c\/strong\u003e, 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 \u003cem\u003eIron Chef Canada\u003c\/em\u003e and \u003cem\u003eChopped Canada\u003c\/em\u003e. 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.\u003c\/p\u003e\r\n","ContributorBio_1":"\u003cp\u003eBorn and raised in Edmonton, Alberta, \u003cstrong\u003eJENNIFER COCKRALL-KING\u003c\/strong\u003e 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 \u003cem\u003eFood and the City: Urban Agriculture and the New Food Revolution\u003c\/em\u003e and \u003cem\u003eFood Artisans of the Okanagan Valley\u003c\/em\u003e. Her writing has appeared in publications across North America, including \u003cem\u003eMaclean’s\u003c\/em\u003e, \u003cem\u003eReader’s Digest\u003c\/em\u003e, \u003cem\u003eEighteen Bridges\u003c\/em\u003e, \u003cem\u003eCanadian Geographic\u003c\/em\u003e, and \u003cem\u003eenRoute\u003c\/em\u003e magazine. \u003cem\u003etawâw: Progressive Indigenous Cuisine\u003c\/em\u003e is her third book. \u003c\/p\u003e\r\n","ContributorRole_0":"By (author)","ContributorRole_1":"With","Contributor_0":"Chartrand, Shane M. (CA)","Contributor_1":"Cockrall-King, Jennifer (CA)","Description":"\u003cp\u003e\u003cstrong\u003e\u003cem\u003etawâw\u003c\/em\u003e [pronounced ta-WOW]:\u003cbr\u003e\nCome in, you’re welcome, there’s room.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAcclaimed 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.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBorn 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 \u003cem\u003etawâw: Progressive Indigenous Cuisine\u003c\/em\u003e, 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 \u0026 Casino in Enoch, Alberta, on Treaty 6 Territory.\u003c\/p\u003e\n\u003cp\u003eContaining over seventy-five recipes — including Chartrand’s award-winning dish “War Paint” — along with personal stories, culinary influences, and interviews with family members, \u003cem\u003etawâw\u003c\/em\u003e is part cookbook, part exploration of ingredients and techniques, and part chef’s personal journal.\u003c\/p\u003e","EAN":"9781487005122","Height":"10","HeightCode":"in","Imprint":"Ambrosia","NumberOfPages":"304","OtherText_Accolades_0":"\u003cp\u003e\"I’m so happy to see Chef Shane Chartrand’s creative work elevating and bringing awareness to the importance of our Indigenous foods. We need more Native voices and role models like him to help empower and inspire the next generation of Indigenous chefs!\" — \u003cstrong\u003eSean Sherman, chef\/founder, the Sioux Chef™ and the Indigenous Food Lab, and co-author of \u003cem\u003eThe Sioux Chef’s Indigenous Kitchen\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e","OtherText_Accolades_0_Auth":"Sean Sherman, chef\/founder, the Sioux Chef™ and the Indigenous Food Lab, and co-author of The Sioux Chef’s Indigenous Kitchen","OtherText_Accolades_1":"\u003cp\u003e\"Shane understands the cultural importance of food. For him, cooking is a ceremonial act and an act of respect — for the land we use, the animals we eat, and the people who share our tables. We all need to think more about this aspect of our food, and tawâw will help make that happen.\" — \u003cstrong\u003eAlessandro Porcelli, founder and director of Cook It Raw\u003c\/strong\u003e\u003c\/p\u003e","OtherText_Accolades_1_Auth":"Alessandro Porcelli, founder and director of Cook It Raw","OtherText_Accolades_2":"\u003cp\u003e\"Chef Shane Chartrand greets life with open arms and a sense of discovery that translates into one of the most inspirational and deeply personal food books I’ve ever read. tawâw is poised to become a must-have classic in any serious culinary library.\" — \u003cstrong\u003eAnita Stewart, chef, author, and founder of Food Day Canada\u003c\/strong\u003e\u003c\/p\u003e","OtherText_Accolades_2_Auth":"Anita Stewart, chef, author, and founder of Food Day Canada","OtherText_Accolades_3":"\u003cp\u003e\"I first met Shane during a chef’s retreat in Kananaskis Country, surrounded by the majesty of the Rocky Mountains. Through him, I learned the importance of traditional Indigenous thinking and approaches to food, which continues to influence and guide the uniqueness of Albertan cuisine today. I’m so happy that Shane and Jennifer have captured these ideas in tawâw for us all to savour. Bravo!\" — \u003cstrong\u003eJamie Kennedy, chef\/founder, Jamie Kennedy Kitchens, and author of \u003cem\u003eJ.K.: The Jamie Kennedy Cookbook\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e","OtherText_Accolades_3_Auth":"Jamie Kennedy, chef\/founder, Jamie Kennedy Kitchens, and author of J.K.: The Jamie Kennedy Cookbook","OtherText_Accolades_4":"\u003cp\u003e\"Chef Chartrand’s recipes are like the food he serves: each dish is a delicious journey that connects us to nêhiyaw\/Métis ways of life. tawâw draws us in the way Shane welcomes us into his restaurant — with warmth, good stories, and an abundance of great food.\" — \u003cstrong\u003ePatti LaBoucane-Benson, director of research at the Native Counselling Services of Alberta, and author of \u003cem\u003eThe Outside Circle\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e","OtherText_Accolades_4_Auth":"Patti LaBoucane-Benson, director of research at the Native Counselling Services of Alberta, and author of The Outside Circle","OtherText_Accolades_5":"\u003cp\u003e\"I have always respected Shane’s focus, dedication to his craft, and pride for his Indigenous culture, heritage, and food. Shane understands the need to tell his stories, to have them heard, and to make them delicious. With tawâw, he has placed his stamp firmly on the future of food in this country.\" — \u003cstrong\u003eNed Bell, chef, TV personality, and author of \u003cem\u003eLure: Sustainable Seafood Recipes from the West Coast \u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e","OtherText_Accolades_5_Auth":"Ned Bell, chef, TV personality, and author of Lure: Sustainable Seafood Recipes from the West Coast","OtherText_Accolades_6":"\u003cp\u003e\"Beautiful aesthetically and altruistically … [tawâw] is deeply entertaining, combining elements of historic truths that are sometimes difficult to accept with a delightful story of a young person finding a calling in the culinary world.\" — \u003cstrong\u003e\u003cem\u003eGonzo Okanagan\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e","OtherText_Accolades_6_Auth":"Gonzo Okanagan","OtherText_Back_cover_copy_0":"\u003cp\u003e\u003cstrong\u003eAWARD WINNING CHEF:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\u003cli\u003eShane M. Chartrand has participated in and won many culinary competitions, including being the first Indigenous chef to win the Gold Medal Plates, a national culinary competition.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINDIGENOUS CULTURE IN THE SPOTLIGHT:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\u003cli\u003eMore than ever, all aspects of Indigenous culture are now being brought to the forefront. Indigenous history, stories, culture, and now food are part of a growing trend in North America.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDOCUMENTARY IN THE WORKS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\u003cli\u003eChartrand was featured in two episodes of an eight-episode documentary series about Indigenous food and reconciliation called \u003cem\u003eRed Chef Revival\u003c\/em\u003e (created by Black Rhino Creative). \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eIRON CHEF CANADA:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\u003cli\u003eChartrand appeared in the second season of \u003cem\u003eIron Chef Canada\u003c\/em\u003e, which aired in Fall 2019.\u003c\/li\u003e\n\u003c\/ul\u003e","OtherText_Long_description_1":"\u003cp\u003e\u003cstrong\u003eAWARD WINNING CHEF:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\u003cli\u003eShane M. Chartrand has participated in and won many culinary competitions, including being the first Indigenous chef to win the Gold Medal Plates, a national culinary competition.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eINDIGENOUS CULTURE IN THE SPOTLIGHT:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\u003cli\u003eMore than ever, all aspects of Indigenous culture are now being brought to the forefront. Indigenous history, stories, culture, and now food are part of a growing trend in North America.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDOCUMENTARY IN THE WORKS:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\u003cli\u003eChartrand was featured in two episodes of an eight-episode documentary series about Indigenous food and reconciliation called \u003cem\u003eRed Chef Revival\u003c\/em\u003e (created by Black Rhino Creative). \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eIRON CHEF CANADA:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\u003cli\u003eChartrand appeared in the second season of \u003cem\u003eIron Chef Canada\u003c\/em\u003e, which aired in Fall 2019.\u003c\/li\u003e\n\u003c\/ul\u003e","OtherText_Previous_review_q_0":"\u003cp\u003e\u003cstrong\u003eREVIEW COPIES:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\u003cli\u003ePublishers Weekly\u003c\/li\u003e\n\u003cli\u003eBooklist\u003c\/li\u003e\n\u003cli\u003eKirkus Reviews\u003c\/li\u003e\n\u003c\/ul\u003e","OtherText_Review_0":"\u003cp\u003e\"The recipes are wonderful, representing a variety of ideas … Chef Chartrand set out to create a cookbook that expresses his personality and that replicates how he learned about his own identity and history. He is part of a group of Indigenous chefs from Canada and the United States who are taking back the Indigenous culture that was stolen from them. tawâw: Progressive Indigenous Cuisine is a welcome voice in the ongoing conversation about the resurgence of Indigenous culture and food.\" — \u003cstrong\u003e\u003cem\u003eForeword Reviews\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e","OtherText_Review_0_Src":"Foreword Reviews","OtherText_ShortDescription_0":"Acclaimed chef Shane M. Chartrand’s debut cookbook explores the reawakening of Indigenous cuisine.","PrizeCodeText_0":"Winner","PrizeCodeText_1":"Winner","PrizeCode_0":"01","PrizeCode_1":"01","PrizeName_0":"Best in the World — Innovative, Gourmand World Cookbook Awards","PrizeName_1":"Innovative Gourmand World Cookbook Award","PrizeYear_0":"2019","PrizeYear_1":"2019","ProductFormDescription":"hardcover","PublicationDate":"2019-10-01","Publisher":"House of Anansi Press Inc","ShortDescription":"Acclaimed chef Shane M. Chartrand’s debut cookbook explores the reawakening of Indigenous cuisine.","Subtitle":"Progressive Indigenous Cuisine","Width":"8","WidthCode":"in"}