Canada’s First Nations peoples based their cuisine on the rich, regionally diverse bounty of the land, sea, lakes and rivers. The recipes in this book feature ingredients at the foundation of Aboriginal culture, such as salmon, venison, bison, fiddleheads, wild rice and berries, and include brief descriptions of their historic relationship with that food.
First Nations cuisine draws on millennia of evolution and deserves a lifetime of study. The recipes here represent a selection of favourites from various cultures across the country. They are inspired by traditional Native cooking, but combine historic and currently available ingredients to reflect a contemporary, modern taste.