Where People Feast: An Indigenous People's Cookbook
Just Like Grandma's Bannock
Page 130
Cuisine: North American | Course Type: Breads
View photos (1)Tags: seafood bread bannock feast indigenous wild game
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ALWPublishing - 25th August 2012
Bannock is a traditional pan-fried bread adopted into the Native North American cuisine in the eighteenth century from the Scottish fur traders’ “griddle scones.” Dolly’s first business was selling bannock from a food cart outside the Museum of Anthropology at the University of British Columbia; her Native customers often told her, “It tastes just like Grandma’s bannock!” hence the name. Bannock is delicious and can be served with preserves or Apple-Pear Butter (page 178) and a special treat. It also makes a great sandwich bun by cutting the bannock in half; try stuffing it with Wild Smoked Salmon Cream Cheese (page 112) or Venison Pate’ (page 23).
ALWPublishing - 27th August 2012
In 2007, Gourmand Awards honored Where People Feast, An Indigenous People's Cookbook with the title, Best Local Cuisine for Canada. Recognized as the "Oscars" of the food and wine cookbook industry, the Gourmand Awards help booksellers and buyers identify the best out of the 24,000 food and wine books published every year. Our cookbook was shortly thereafter entered and won the World Title in the same category.
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