I'm writing this review after having looked through the recipes, without having made anything from the book. However, I have plenty of experience in the kitchen, including preparing some semi-unusual meat such as woodchuck, and it appears that the recipes in this book should do very well.
Pros: Most of the recipes are very simple. Simplicity is key for me, because I find myself cooking for 2-8 people regularly, and need to scale recipes up and down accordingly. Many of the recipes involve meat, but there are lots of vegetarian recipes, and more than a few vegan recipes as well. The variety is excellent as well. Stir-fried trout with dandelion greens? Sign me up!
I especially enjoy the simple recipes involving beans. They are casual enough that you can use a variety of different beans, and look particularly tasty.
The meats generally involve beef, pork, venison, elk. I would have appreciated some ideas for preparing some of the more endemic North American small mammals such as opossum, squirrel, and woodchuck, but the several recipes for "wild game" look excellent.
If you procure the meat yourself, the recipes are extremely inexpensive. If you grow your own garden, you may be able to prepare these recipes entirely from your own property, with the exception of certain ingredients such as salt and pepper.
As a 10-year vegan, I took particular interest in the fact that many of the recipes do not require the use of the listed dairy ingredients. For example, the "Sweet Potatoes Stuffed with Cranberries," which I may prepare tonight, will easily accept a substitution of olive oil for butter.
Towards the end of the book, there are collections of stories, and one section of medicinal herbs and preparations. I cannot vouch for the stories, but my limited herbal experience is largely corroborated in those pages. It is at least a starting place.
Cons: Many of the recipes feature butter and milk, which I'm pretty sure did not exist in native American Indian diets before the arrival of Europeans. One recipe has grape gelatin. Also, I don't see any explanation in the book about where the recipes come from. In any work dealing with tradition, even casually, I really like to see some sort of recognition of lineage. I assume that at least some of the recipes come from the author's roots in British Columbia, but that is unclear.
Overall, I highly recommend this book. It is worth the money (one dollar and ninety-nine cents), and DEFINITELY worthwhile if you happen to pick it up for free.
I wish I could donate some money to the author. Perhaps I will purchase another book of his, just to recognize his efforts.