One of the very first cookbooks dedicated to Native North American food, mother and daughter team Dolly and Annie Watts have created a truly original recipe book. Recipes include such culinary exotica as oolichan, grouse, pemmican, bannock, elk, venison, seaweed and salmon bellies. It also features substitutes taking into account what is readily avaiable in global markets.
About the book
One of the very first cookbooks dedicated to Native North American food, mother and daughter team Dolly and Annie Watts have created a truly original recipe book. Recipes include such culinary exotica as oolichan, grouse, pemmican, bannock, elk, venison, seaweed and salmon bellies. It also features substitutes taking into account what is readily avaiable in global markets.