A Feast for All Seasons by Andrew George Jr.
In the sustainability era, where people are increasingly choosing local over international and cloth over plastic, it seems appropriate that North American food adopt a similar eco-friendly stance. Canadian First Nations chef Andrew George Jr.’s A Feast For All Seasons (Arsenal Pulp Press, $24.95), available at local bookstores, features 120 recipes about creating authentic Aboriginal cuisine with organic ingredients, such as braised bear or blueberry cookies. Bon appetit or so’h ga nec kewh dalt!—Kendra Wong
Stay, Dine, Do
