Douglas & McIntyre
Cooking with the Wolfman

Book details:

October 2017
ISBN 978-1-77162-163-2
Paperback - Trade
8" x 10"
280 pages
75 colour photographs
Cooking / Individual Chefs & Restaurants CKB115000
$29.95 CAD


  • Shortlisted for the Foreword Indies Book of the Year Award in the Adult Non-Fiction Cooking category

Douglas & McIntyre

Cooking with the Wolfman

Indigenous Fusion

Renowned Chef David Wolfman and his wife, Marlene Finn, share their favourite recipes, combining classic cooking techniques with traditional ingredients.

While there were major variations from region to region and from season to season, in general, the traditional diets of Indigenous peoples of North America were remarkably healthy--high in protein and nutrients, low in salt, sugar and nearly without refined carbohydrates, featuring large and small game, waterfowl, eggs, fish and seafood, tubers, berries, tree roots, grasses, seeds and cultivated food crops.

As a classically trained chef of First Nations heritage, David Wolfman has a passion for bringing these traditional food sources together with European cooking techniques. In Cooking with the Wolfman, he and his wife, Marlene, share recipes gathered from David's career as a caterer, culinary professor and host of a popular cooking show, as well as a few family favourites, like an updated version of Marlene's great-grandmother's recipe for pemmican.

Covering everything from the origin of bannock to the finer points of filleting a fish, Cooking with the Wolfman is accessible to readers of every culinary skill level, with step-by-step instructions and charts covering the fundamentals of cooking, from knife handling techniques, choosing cuts of meat and making stocks and sauces to home smoking.

From foodies who want to try locally foraged ingredients to Indigenous cooks looking for new ways to enjoy familiar traditional foods, David Wolfman's easy-to-follow recipes make Indigenous Fusion available to everyone. With over one hundred recipes including Buffalo Egg Rolls with Mango Strawberry Dip, Buttery Bourbon Hot-Smoked Oysters, Slow-Cooked Ginger Caribou Shanks, and Blackened Sea Scallops with Cream of Pumpkin as well as beautiful colour photographs, Cooking with the Wolfman will inspire readers to bring more traditional foods into their kitchens.

About the Authors

Marlene Finn

Marlene Finn, Métis, is an education consultant, former director of the National Aboriginal Achievement Awards and former vice president of the Canadian ...

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David Wolfman

Chef David Wolfman, member of the Xaxli'p First Nation, is an internationally recognized expert in wild game and traditional Indigenous cuisine. He has ...

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