Robert Gairns (51 results)

Paperback. Condition: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Paperback. Condition: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Paperback. Condition: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.

Paperback. Condition: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.

Paperback. Condition: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Condition: New.

Condition: New.

Condition: As New. Unread book in perfect condition.

Condition: As New. Unread copy in mint condition.

Paperback. Condition: New.

Condition: New.

Paperback. Condition: New.

Paperback. Condition: Very Good. Clean tight copy.

Paperback. Condition: Very Good. No Dustjacket. Later Edition. ISBN 9781551523682. Trade Paperback. Second edition of 1997 original. Slight wear to corners; otherwise tight, sound and unmarked in Very Good to Near Fine condition. No Signature.

Condition: New. pp. 176.

Condition: New. In English.

Paperback. Condition: Brand New. 176 pages. 8.90x8.00x0.40 inches. In Stock.

Condition: New.

Condition: New. 2010. Paperback. . . . . .

Paperback. Condition: Brand New. 176 pages. 8.90x8.00x0.40 inches. In Stock.

Condition: New.

Condition: New. pp. 176.

Soft cover. Condition: Good. Ex-Library copy with usual library markings, corners of back cover have light wear, otherwise very clean and well bound. 8 X 10" 159 pages. Feast! is a truly unique cookbook that combines tantalizing recipes with a fascinating glimpse into Native culture and customs. The dishes are arranged into four sections that illustrate traditional Native attitudes that show respect for the nurturing land, and acknowledgment of the spiritual power food can have in our lives. Andrew George Jr. was a member of the Canadian Native Haute Cuisine gold-medal team at the World Culinary Olympics in 1992 and lives in Burns Lake, British Columbia. **Bundle Up & Save On Postage**. Colour Photographs (illustrator).…

Condition: New. 2010. Paperback. . . . . . Books ship from the US and Ireland.

Condition: New. pp. 176.

Condition: As New. Unread book in perfect condition.

Condition: New. In English.

Paperback. Condition: New.

Taschenbuch. Condition: Neu. Neuware - This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the 'public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.…

Taschenbuch. Condition: Neu. Neuware - Traditional North American Native peoples' cuisine has existed for centuries, but its central tenet of respecting nature and its bounty have never been as timely as they are now. Andrew George Jr. of the Wet'suwet'en Nation in Canada is a well-respected aboriginal chef and instructor who has spent the last twenty-five years promoting the traditions of First Nations food. In A Feast for All Seasons, written with Robert Gairns, he has compiled aboriginal recipes that feature ingredients from the land, sea, and sky, elements of an enduring cuisine that illustrate respect for the environment and its creatures and an acknowledgment of the spiritual power that food can have in our lives.The 120 recipes include delectable, make-at-home dishes such as Salmon and Fiddlehead Stirfry, Stuffed Wild Duck, Barbecued Oysters, Pan-fried Rabbit with Wild Cranberry Glaze, Clam Fritters, and Wild Blueberry Cookies. The book also features recipes with exotic ingredients that provide a fascinating glimpse into the history of Native cuisine: Moose Chili, Boiled Porcupine, Smoked Beaver Meat, and Braised Bear.This unique cookbook pays homage to an enduring food culture--grounded in tradition and the power of nature--that transcends the test of time.Andrew George Jr. was most recently head chef at the Four Host First Nations pavilion at the 2010 Winter Olympics (the first games in which Indigenous peoples were recognized as official host partners by the International Olympic Committee). He also participated at the World Culinary Olympics as part of the first all-Native team in the competition's history.…