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

Roasted Capon on Garlic Crouton

made with red wine

now one of the most celebrated restaurants in the country

London: Holland Press

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