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Niqiliurniq

Micah Arreak | Annie Désilets | Lucy Kappianaq | Glenda Kripanik | Kanadaise Uyarasuk
€19.99
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A01=Annie Desilets
A01=Glenda Kripanik
A01=Kanadaise Uyarasuk
A01=Lucy Kappianaq
A01=Micah Arreak
aboriginal
Arctic
arctic char
Author_Annie Desilets
Author_Glenda Kripanik
Author_Kanadaise Uyarasuk
Author_Lucy Kappianaq
Author_Micah Arreak
Canadian
Canadian cuisine
caribou
Category=WBH
Category=WBN
Category=WBTB
cookbook
cooking
country food
cultural food
culture
diet
eq_bestseller
eq_food-drink
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
ethnic food
food from around the world
food safety
food storage
Igloolik
Indigenous
indigenous books
Indigenous Peoples Day
Indigenous People’s Day
indigenous stories
Inuit
Inuit food
Inuit stories
Inuktitut
Iqaluit
natural cooking
Nunavut
nutrition
recipes
seal
traditional knowledge
traditional recipes
traditional story

Product details

  • ISBN 9781772272673
  • Weight: 1000g
  • Dimensions: 178 x 254mm
  • Publication Date: 06 Oct 2020
  • Publisher: Inhabit Media Inc
  • Publication City/Country: CA
  • Product Form: Paperback
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Description

“Food is life. Food is the key to vitality, goodness, happiness, and a strong body and mind.”

Compiled by five women living in Igloolik, Nunavut, this collection of recipes brings together healthy traditional country foods—like seal, Arctic char, and caribou—with store-bought produce to create delicious meals that can be an alternative to pre-packaged foods. With details on food safety and storage, as well as information on how to build a healthy, nutritious diet, this book will help even novice cooks feel empowered to begin cooking from scratch at home.

With tasty recipes from land and sea—from Arctic char pizza to caribou chilli—this beautifully photographed cookbook provides wholesome, hearty meals that will become family favourites for years to come.
About Annie Desilets | Glenda Kripanik | Kanadaise Uyarasuk | Lucy Kappianaq | Micah Arreak
Micah Arreak is currently a researcher and translator for Inuit IQ and Oral History at Nunavut Arctic College. She has a great interest in preserving and transmitting cultural knowledge. Her grandmother, Letia Ajaqqut Panikpachoocho, instilled in her a love of baking bread and bunsand making Inuit traditional foods like “alu,” a dessert made from caribou fat and blueberries. Micah wishes to pass down the knowledge that her ancestors freely gave her and inspire people to carry on this Inuit wisdom by mixing and matching traditional and foreign foods for a better life. Her favourite food is caribou meat, but she could survive on just aged meat or dried meats like nikku, qasaarraq, pissi, aujalisaq, and niqittannak. Annie Désilets’s love story with Nunavut and admiration for Inuit culture started in 2008. Since then, she has developed a passion for cooking and nutrition which she honed by studying at the Institute of Tourism and Hotellerie of Québec. She believes that a homemade lifestyle can be a great source of happiness and hopes to share this vision through this book, making a bridge between her knowledge of Inuit country food and cooking techniques. Lucy Kappianaq started cooking at a very early age while helping her mother. As a result, she has become a self-taught cook with a particular interest in world cuisine. She loves to try new recipes and integrate her personal touch of fusion. Glenda Kripanik grew up eating and enjoying homemade cooked food. She’s open-minded and is one to always try new things. This has brought Glenda to experiment with her own cooking. She especially enjoys traditional food, her favourite delicacies being maktak and seal. Kanadaise Uyarasuk has been cooking for 32 years and is famous in her community for her homemade pies. She learned some of her cooking skills from a chef from New York City years back. In 1999, Kanadaise, along with two other women, cooked a feast for the entire community of Igloolik for the celebrations surrounding the creation of Nunavut.

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