Chef David Wolfman
Cookbook and Recipes

 

Learning Resource Applications of the Cookbook


Consider adding Cooking with the Wolfman: Indigenous Fusion your curriculum to promote interactive learning in any of the following areas of study:


  • Introductory cooking

  • Fish and seafood cooking 

  • Meat and game cooking 

  • Regional cuisine 

  • Canadian cuisine 

  • Aboriginal cuisine

  • Indigenous Studies 

  • First Nations of BC

  • Canadian History

  • Traditional food

Some of the Indigenous Nations Represented in the Recipes

  • Aztec
  • Blackfoot
  • Cree
  • Coast Salish
  • Inuit
  • Haudenosaunee
  • Heiltsuk
  • Inca
  • Maya
  • Menominee
  • Mi'kmaq
  • Metis
  • Ojibway
  • Potawatomi
  • Sioux
  • Xaxli'p


NEW COOKBOOK

ANNOUNCING the upcoming release of Cooking with the Wolfman: Indigenous Fusion!  

My first cookbook, written with my wife and business partner, Marlene Finn, will be available in Canada on October 7, 2017 for $29.95.

Pre-order it now!  Visit Amazon or Indigo.

Bulk Cookbook Purchases

Contact our nearest book seller for information on bulk purchases of the cookbook for your bookstore or gift shop.
About the Cookbook

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


 From foodies who want to try locally hunted and foraged ingredients, to indigenous cooks looking for new ways to enjoy familiar traditional foods, David Wolfman’s engaging and easy-to-follow recipes make Indigenous Fusion accessible to everyone.


With over 100 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 of diverse backgrounds to bring more indigenous foods into their kitchens.  More information.

About the Authors

Chef David Wolfman, member of the Xaxli’p First Nation, is an internationally recognized expert in wild game and traditional indigenous cuisine. He has been a culinary arts professor at George Brown College in Toronto since 1994 and is also executive producer and host of the television show, Cooking with the Wolfman. He is an enthusiastic educator, entertainer and culinary consultant. 

 

Marlene Finn, Métis, is an education consultant specializing in indigenous program development and evaluation. She is a former business teacher at the Toronto District School Board, former director of the National Aboriginal Achievement Awards, and former vice president of the Canadian Council for Aboriginal Business. Together, she and David deliver cooking demonstrations and workshops on indigenous food and culture-based tourism and family nutrition. David and Marlene live in Toronto.



Upcoming Author Appearances

Toronto - Thursday, August 24, 2017 at the Canadian National Exhibition on the Celebrity Chef Stage

Toronto - Sunday, September 24, 2017 at the Word on the Street Toronto Book and Magazine Festival Cooks 'n Books Stage

M'njikaning First Nation (Rama, Ontario) - Saturday, September 30, 2017 at Giiwenh: First Nations Literary Festival 


Additional Recipes