“Where People Feast, An Indigenous People’s Cookbook”
Co-Authors: Dolly (Watts) McRae and Annie Watts
ISBN 978-1-55152-221-0 $24.95 CAD.
ISBN 978-1-551-52290-6 $12.49 CAD.
The food traditions of North America’s Indigenous peoples are centuries-old and endure to this day. Feasts that includ a bounty of land and sea are the focal point of celebrations and ceremonies; for many, food is what connects family, community, and the afterlife. Where People Feast one of the few indigenous cookbooks available, focuses on Native cuisine of the Pacific Northwest, which takes advantage of the area’s abundant seafood, game, fruits, and vegetables--with ingredients both exotic (oolichan, venison, grouse) and common (salmon, crab, berries). As prorietors of the Liliget Feast House, the only First Nations fine dining estabishment of its kind, Dolly (Watts) McRae and her daughter Annie Watts specialize in indigenous cuisine that is both traditional and modern; many recips are steeped in Native history, while others are contemporary takes that acknowledge other cuisines both near and far.
The book includes 16 full-color photographs, and over 150 delectable dishes that can be easily replicated by chefs at home; the authors also offer plenty of handy suggestions and sustitution ideas. Recipes include Smoked Salmon Mousse, Crab and Corn Soup,Indian Tacos, Venison Meatballs, Alder-Grilled Breast Pheasant, Butter Pecan Scallops, Blackberry-Glazed Beets, Wild Rice Pancakes, Seaweed and Salmon Roe Soup, and Wild Berry Crisp.
―Shelagh Rogers, CBC, Sounds Like Canada
A fascinating culinary history conveyed through a collection of Pacific Northwest indigenous dishes.
A chapter on smoking and preserving offers a closer historical look at indigenous culinary traditions. As one of the few titles on the topic, the Watts' book is recommended.
Through easy-to-follow recipes, the Watts give readers an excuse to raid the market and prepare dishes such as Venison Roast with Juniper Berry Rub, Wild Huckleberry Glazed Duck, and a Pacific Northwest favorite, clam chowder.... In a truly fitting tribute to the restaurant they once owned, the pair has put together an impressive collection of recipes.
This book is appropriately named, because "feast" is exactly what I wanted to do after reading it.
Filled with delicious and unusual recipes guaranteed to whet your appetite for outstanding Aboriginal cuisine.... Where People Feast is a must-have for every Canadian kitchen.
—Western Native News
A glowing shard of the continent's aboriginal past can be found in Where People Feast, which not only is that rare bird, a Native Indian cookbook, but also provides considerable guidance on how to deal with such game meats as venison, elk, and buffalo.
—San Francisco Bay Guardian
Where People Feast is a handsome volume, with stylish food photographs and carefully crafted recipes.... Whether traditional or contemporary, all preparations are imbued with two crucial ingredients: generosity and love.
Alongside recipes for bannock and desserts made from sopalali berries, the Gitksan authors share with readers their rich aboriginal cutlure.
WILD BLUEBERRY COBBLER
A recipe from “Where People Feast, An Indigenous People’s Cookbook”
3/4 cup buttermilk
1 large egg, beaten
2 1/4 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup cold butter
3/4 cup sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon cinnamon
2 envelopes unflavoured gelatin (1/4 ounce)
1/4 cup boiling water
5 cups wild blueberries
Preheat oven to 375 F. In a bowl, combine buttermilk, egg, flour, 3 tablespoons sugar, baking powder, baking soda, and salt, and mix well. Cut in butter and set aside. In another bowl, combine 3/4 cup sugar, nutmeg, cinnamon, and gelatin and mix, then set aside. In a saucepan on high heat, combine water and 21/2 cups of the blueberries and bring to a boil. Add gelatin mixture, then reduce heat to low and simmer for 7 minutes, stirring continually. Remove from heat, then add remainder of berries. Spread mixture into an 8 x 8 x 2-inch baking dish. Spoon dough evenly on top of berries. Bake for 25 minutes uncovered, or until golden brown, then cover with a lid or tinfoil and bake for an additional 10 minutes. Remove from oven and let cool completely, then refrigerate for 3 hours to allow berries to set. Makes 10 servings.