Salish Country Cookbook is a celebration of Salish knowledge with ancient roots in the land and the sea. Salish Country Cookbook contains recipes that use Northwest native foods and medicines gathered and prepared in ways suitable for the 21st century kitchen. The Salish living cornucopia includes a great abundance of roots, greens, berries, nuts, apples, seeds, flowers, honey and tree sap, tree bark, deer, elk, bear, pheasant, ducks, geese, and sea foods including sea weed, shellfish, salmon, cod, halibut, and a small fish, the Oolichan.
Rudolph Ryser is the Chair and faculty at the Center for World Indigenous Studies. Rudolph has for more than 40-years worked in the field of Indian Affairs as a writer and researcher and as Indian rights advocate. Rudolph is also a traditional foods chef and has taught widely on Historical Trauma, cultural models of addictions recovery, Diabetes and Culture, Foods and Medicine. He has developed and conducted workshops and seminars internationally on health, community organization, self-government, and natural resource management.