Author Tags: Aboriginal Authors, Cookbook
Wet'suwet'en chef Andrew George of Surrey is a past owner and chef of Vancouver's Toody Ni Restaurant and Catering Company. In 1992, he was a member of the first Aboriginal, Canadian gold-medal team at the World Culinary Olympics in Frankfurt. By 2010 he was head chef at the Four Host First Nations pavilion at the 2010 Winter Olympics. The recipes in his third cookbook, Modern Native Feasts: Healthy, Innovative, Sustainable Cuisine (Arsenal 2013) emphasize nutrition and include Asian touches with dishes such as bison ribs with Thai sauce, venison barley soup, buffalo tortiere and sea asparagus salad.
Feast! Canadian Native Cuisine for All Seasons; with Robert Gairns. (Doubleday, 1997)
A Feast for all Seasons: Traditional Native Peoples' Cuisine; with Robert Gairns. (Arsenal Pulp Press, 2010). 9781551523682 : $24.95.
Modern Native Feasts: Healthy, Innovative, Sustainable Cuisine (Arsenal 2013) $21.95 978-1-55152-507-5
[BCBW 2013] "Cooking"