Field Dressing and Butchering Upland Birds, Waterfowl, and Wild Turkeys Review

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(More customer reviews)The first thing this book has going for it, is the size, since this is a book that you can carry with you on hunting trips as a step by step guide, or how to. Not only are the instructions absolutely complete but they are easy to follow, and the equipment required is inexpensive and in some cases free.
Every legally hunted bird is covered from field dressing, preserving to cooking and recipes.
The step by step instructions include either exact illustrations and/or black and white clear photographs. It is a book that the novice should own.

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Where People Feast: An Indigenous People's Cookbook Review

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(More customer reviews)Be aware that this is not a collection of traditional Native American recipes. These seem to have been devised for a modern restaurant as inspired by traditional ingredients. Still, the recipes are adventuresome, and the dishes certainly look appetizing.

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The food traditions of North America's indigenous peoples are centuries old and they endure to this day. For almost two decades, Dolly Watts and her daughter Annie have served native cuisine that is both traditional and modern; for them, Where People Feast, one of very few indigenous cookbooks available, is the culmination of a lifetime dedicated to introducing people to extraordinary foods that are truly North American. Recipes include Smoked Salmon Mousse, Indian Tacos, Venison Meatballs, Alder-Grilled Breast of Pheasant, Blackberry-Glazed Beets, Wild Rice Pancakes, and Wild Blueberry Cobbler. Includes sixteen full-color photos and 120 recipes.

Dolly and Annie Watts run Vancouver's Liliget Feast House, the only Native American fine dining establishment of its kind, which received a four-star "recommended" rating from The New York Times. In 2004, Dolly won on an episode of the Food Network's Iron Chef.

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