tawâw, progressive Indigenous cuisine, by Shane Chartrand, Cree/Metis/Mi'kmaw, is the result of his years spent years learning about his history, visiting with other First Nations peoples, gathering and sharing knowledge and stories, and creating dishes that show his diverse interest and unique personality. This book contains 75 recipes and is part cookbook, part exploration of ingredients and techniques. tawâw is filled with ideas, education, recipes and inspiration.
Awasis and the World-Famous Bannock is a charming picture book by the Swan River First Nation author Dallas Hunt. Added to the mix of this fun text are the colourful illustrations from Metis media artist and filmmaker Amanda Strong. The Cree author mixes key Cree vocabulary within this story about a young girl who is delivering her Kohkum’s (grandmother’s” bannock to a relative. But on her way Awasis allows the bread to fall into a stream. What should the little girl do? With the help of her animal friends the girl collects all the ingredients for making bannock.
Le Livre de La Galette is a 32-page children's picture book written and illustrated by Reading Recovery teacher Linda Ducharme. It is the French language edition translated from the English edition by Mona Buors. The author tells the story of a young girl as she assists her mother with making a healthy bannock for her grandfather, called Pepere. The family is Métis and the author introduces a few Michif terms. The procedure for making bannock is described in simple sentences. The granddaughter assists by measuring the whole wheat flour and other dry ingredients.
Modern Native Feasts: Healthy, Innovative, Sustainable Cuisine by v Master Chef Andrew George Jr. contains contemporary Indigenous cuisine that reinterprets and updates traditional Native recipes with modern, healthy twists. Andrew George Jr. was head chef for Aboriginal foods at the 2010 Winter Olympics in Vancouver; his imaginative menus reflect the diverse new culinary landscape while being mindful of an ages-old reverence for the land and sea, reflecting the growing interest in a cuisine that is rapidly moving into the mainstream to become the "next big thing" among food trends.