Tawâw: Progressive Indigenous Cuisine (Shane M. Chartran, Jennifer Cockrall-King) Armenian Roasted Capon on Garlic Crouton

Roasted Capon on Garlic Crouton

Rio mangoes and figs

made with red wine

with just a few ingredients and simple methods

Tawâw: Progressive Indigenous Cuisine (Shane M. Chartran, Jennifer Cockrall-King) Armenian Roasted Capon on Garlic CroutonBorn to Cree parents and raised by a Mtis father and Mikmaw Irish mother, Shane M. Chartrand has spent the past ten years learning about his history, visiting with other First Nations peoples, gathering and sharing knowledge and stories, and creating dishes that combine his diverse interests and express his unique personality. The result is taww: Progressive Indigenous Cuisine, a gorgeous book that traces Chartrands culinary journey from his childhood