Where People Feast: An Indigenous People's Cookbook
Where People Feastis 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.—Indian Country(Indian Country2007-10-24)It rocks!―Shelagh Rogers, CBC,Sounds Like Canada(Sounds Like Canada2007-05-30)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.—Library Journal(Library Journal2007-06-12)The mother-daughter team who ran the Liliget Feast House share traditional and modern aboriginal recipes, including methods for smoking and drying wild game, preparing seafood, and preserving berries. The original 100-mile diet!—Shared Vision(Editor's Pick) (Shared Vision2007-06-01)The cookbook is elegant.... The photos provide stunning visuals of the food. I'm impressed with the wide variety of recipes and different kinds of foods, from Hot Buttered Halibut to Juniper Berry Sauce and Bannock.—The Homemaking Cottage(homemakingcottage.com) (The Homemaking Cottage2007-06-01)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.—Northwest Palate(Northwest Palate2007-06-28)This book is appropriately named, because "feast" is exactly what I wanted to do after reading it.—Victoria Times-Colonist(Victoria Times Colonist2007-06-25)Filled with delicious and unusual recipes guaranteed to whet your appetite for outstanding Aboriginal cuisine....Where People Feastis a must-have for every Canadian kitchen.—Western Native News(Western Native News2007-07-15)A glowing shard of the continent's aboriginal past can be found inWhere 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(San Francisco Bay Guardian2007-07-17)A fascinating culinary history conveyed through a collection of Pacific Northwest indigenous dishes.—Georgia Straight(Georgia Straight2007-07-19)There's something for traditionalists as well as Canadian cooking enthusiasts.—Homemakers(Homemakers2007-10-31)Alongside recipes for bannock and desserts made from sopalali berries, the Gitksan authors share with readers their rich aboriginal cutlure.―Soar Magazine(Soar Magazine)