Cooking with the Wolfman: Indigenous Fusion - Softcover

Chef David Wolfman, member of the Xaxli'p First Nation, is an internationally recognized expert in wild game and traditional Indigenous cuisine. He has been a culinary arts professor at George Brown College in Toronto since 1994 and is also executive producer and host of a popular APTN program, Cooking with the Wolfman.

“Their cookbook provides a beautiful balance of fact, cultural lore and practical tips with a refined focus on keeping it local.”

“Wolfman has written both a storybook and a cookbook...a good read and a fine cooking course in one.”

“...Many refer to him as the Godfather of Indigenous Cuisine, in fact, his passion has always been in teaching aboriginal traditions. And he does so with expert flair and beauty in a glorious new cookbook, Cooking with the Wolfman... a stunning book that covers everything from origins of heritage foods to creating unique recipes using classical European cooking techniques... book brimming with colour and detail, and reverence for the foods of our nation.”

“A good cookbook can be the platform for that, recounting stories of shared times, detailing ways to preserve and maintain traditions. Cooking with the Wolfman: Indigenous Fusion by David Wolfman and Marlene Finn (Douglas & McIntyre, $29.95) is just such a book filled with the recipes and stories, collected from the families and friends of Wolfman (of the Xaxli’p First Nation), with his wife and partner Finn (of the Métis Nation of Ontario).”

“[Wolfman] is being lauded as an innovator and an inspiration – one who championed Indigenous flavours and techniques well before the mainstream North American food scene paid attention. “David Wolfman takes a cuisine that was treated in Canada as almost an historical artifact and made it as a living cuisine again," said Dr. Lenore Newman, the Canada Research Chair in food security and the environment...”