Cooking with the Wolfman: Indigenous Fusion is a well-illustrated 240-page cookbook filled with contemporary recipes designed by classically trained chef David Wolfman from the Xaxli'p First Nation along with his partner Métis education consultant, Marlene Finn. In 10 chapters the book introduces cooks of all skill levels to the unique blend of traditional Indigenous food product preparation with European cooking methods. The book presents easy to follow procedures for preparing traditional foods, explains cooking techniques and cooking essentials every cook should know. The over 100 recipes include appetizers, soups, wild game, side dishes, breads, and desserts. Recipes such as Buffalo Egg Rolls with Mango Strawberry Dip, Buttery Bourbon Hot-Smoked Oysters, Slow-Cooked Ginger Caribou Shanks, and Blackened Sea Scallops with Cream of Pumpkin are included. Each recipe provides easy to follow steps and colour photographs as well as cultural details and tips for food handling. Interesting dishes include Haudenosaunee (Iroquois) poutine with cayenne hominy; wild rice pepper pilaf; Shawnee cake and Urban Indian Ice Cream. The book includes a helpful index, charts for testing for doneness, and lists of culinary terms. Highly recommended.