Cooking with the Wolfman: Indigenous Fusion
Author and professional chef David Wolfman had an interesting concept when he conceived the idea of writing Cooking with the Wolfman. He proposed to use indigenous ingredients the Canada’s First Nation cooks originally used for their meals. Their culture and their food customs are quickly disappearing; thus the idea for the book. Elders still have the knowledge that Wolfman hoped to tap into by creating the recipes, and the book seems to encourage natives to embrace their food heritage. But who the readership for the cookbook is is a puzzle. The recipes are sophisticated, as it’s by a professional chef who envisions high-end restaurant foods that few home cooks would be interested in reproducing. People of the First Nations are unlikely to have much enthusiasm for such a cookbook with time-consuming, difficult recipes. Ingredients are not exactly easy to find: buffalo steaks, Saskatoon berries, calf suet, to name a few. Many recipes refer to preparations elsewhere, easy to find in a professional kitchen. Here we have recipes like Duck Breast Sandwich with Caramelized Onions, Three Sisters Relish, and Baked Xaxli’p Salmon on Pea Purée. The cookbook is not for simple down-home cooking but for chefs. Some step-by-step photos for preparations are nice. The index is good and cross-referenced. Good concept, disappointing product.
|Author||David Wolfman • Marlene Finn|
|Page Count||274 pages|
|Publisher||Douglas & McIntyre|
|Amazon||Buy this Book|
|Category||Cooking, Food & Wine|