{"product_id":"tawaw-progressive-indigenous-cuisine","title":"Tawâw: Progressive Indigenous Cuisine","description":"\u003cp\u003e\u003cstrong\u003e\u003cem\u003etawâw\u003c\/em\u003e [pronounced ta-WOW]: \u003cbr\u003e Come in, you're welcome, there's room.\u003c\/strong\u003e\u003c\/p\u003e \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 \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 \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\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eChartrand, Shane M.:\u003c\/i\u003e\u003c\/b\u003e - \u003cp\u003eSHANE 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 \u003cem\u003eIron Chef Canada\u003c\/em\u003e and \u003cem\u003eChopped Canada\u003c\/em\u003e. Currently, Chartrand is the executive chef at the acclaimed SC Restaurant at the River Cree Resort \u0026amp; Casino in Enoch, Alberta, where he transforms his diverse influences and experiences into culinary art.\u003c\/p\u003e\u003cb\u003e\u003ci\u003eCockrall-King, Jennifer:\u003c\/i\u003e\u003c\/b\u003e - \u003cp\u003eBorn 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 \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","brand":"Ambrosia","offers":[{"title":"Default Title","offer_id":50618694861074,"sku":"9781487005122","price":23.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/4771\/8930\/files\/img_934d3bab-3e6a-4a55-abcf-ccdd060b0901.jpg?v=1732540190","url":"https:\/\/surprise-castle.myshopify.com\/products\/tawaw-progressive-indigenous-cuisine","provider":"Surprise Castle","version":"1.0","type":"link"}