Earl Mills, (Chief Flying Eagle) a sachem of the Cape Cod Mashpee Wampanoag Indians, is a contemporary gourmet chef who shares with the reader time-tested recipes handed down by his ancestors and perfected at his popular Cape Cod restaurant,”The Flume”. Homespun narratives and blessings over meals precede Cape Cod recipes ranging from Quahog Chowder to Indian Pudding. This down-home mix of comfort foods and nostalgia offers an invitation to succumb to fond memories, take control of “hearth and soul,” and rediscover the passion of good eating. Every recipe in this book has been taste-tested to perfection. Each story and blessing transports to an earlier and more basic era and connects us all through food, the good earth, and our own roots. Mills and Breen show us how to incorporate our best yesterdays into our modern lives, mixing gentle nostalgia with up-to-date tips on food preparation. Recipes include soups and chowders, breads, salads and dressings, pastries, meats, game, seafood, vegetables, pasta, sauces, and desserts. Several additional recipes were selected from contributions by patrons and prominent New Englanders, such as Senators Edward M. Kennedy and John J. Kerry as well as former First Lady Barbara Bush. The Cape Cod Wampanoag Cookbook will become a treasured and frequently-used addition to any cookbook collection.