This cookbook provides stories of Chef Shane Chartrand’s experiences and of the foods he prepares as a reflection of his cultural beliefs and traditions. The book is organized by the foods prepared in each of the four seasons. The gathering and preparation of food is described as a ceremonial act that should be done with respect for the land we use, the animals we eat and the people with whom we share it. The recipes in this book incorporate locally sourced food from items foraged in the forest to proteins acquired by hunting and fishing, often given to Chef Chartrand by Indigenous Elders.--Ministry of Education website.

Commercial Cooking 10, 20, 30 (2020). Food Studies 10, 20, 30 (2021). Includes index.