Our First Nations seafood cookbook features:
• 65 original community seafood recipes
• 24 recipe photos; 10 historic photos
• 8 pieces of original artwork by Kelly Poirier
• traditional seafood preparation/preservation methods
• oral history anecdotes from Nuu-chah-nulth members
• conversion tables, measurements, and much more!
Spiral bound, 8.5″ x 5.5″
90 pages, illustrated
(plus shipping and applicable taxes)
In Camus, (pronounced “chum-us”) First Nations elders and families from the west coast of Vancouver Island and northern Washington share the wisdom and riches of their traditional territories. Marrying First Nations cuisine with cooking tips, cultural observations, and oral history anecdotes, Camus features traditional and wild ingredients for a mouthwatering read.
Instructions about the traditional preparation of Vancouver Island’s wild foods, including fish, kelp, berries, and fowl are interspersed with recipes for the modern kitchen. Bringing together the wisdom of the elders with the culinary artistry of B.C.’s unique tastes, Camus explores the art of how to butterfly a salmon, how to can fish, as well as delectable recipes for marinated seaweed, steam pit cooking, Nuu-chah-nulth upskwee, and shellfish.
Wholeheartedly endorsed by the Nuu-chah-nulth Council of Ha’wiih (Hereditary Chiefs), Camus illuminates a traditional way of eating while promoting a healthy lifestyle. Living examples of the tenets espoused by the slow food movement, which has grown to include 80,000 members in over 100 countries, the First Nations of Vancouver Island’s west coast and northern Washington link family and community in their respectful treatment of their Ha-houlthee’s freshest ingredients.