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 lifetime 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. Authenticity and uniqueness are the obvious selling points for this book. As owner of the renowned Cape Cod restaurant The Flume for over 25 years, Mills presents each recipe with clarity and explicit detail, enabling the home cook to duplicate his highly-praised results. He also draws on his Wampanoag heritage, presenting blessings and local stories that transport to an earlier and more basic lifetime and connect us all through food, the good earth, and our own roots. 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. 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. The Wampanoag Cape Cod Cookbook will become a treasured and frequently-used addition to any cookbook collection.