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About this book
Progressive Indigenous Cuisine
Jennifer Cockrall-King • Shane M. Chartrand
Tawâw [ta-wow; Cree]: “Welcome, there is room.”
Born to Cree parents and raised by a Métis father and Mi’kmaw-British mother, Shane M. 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: Progressive Indigenous Cuisine, 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 75 recipes — including his award-winning dish “War Paint” — 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.
About the Creators
JENNIFER COCKRALL-KING is an award-winning independent food writer, lecturer, and editor. 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. She lives in the small community of Naramata, in British Columbia’s Okanagan Valley.
Shane M. Chartrand
SHANE MEDERIC 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 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.