Spirit of the Harvest: North American Indian Cooking

by Martin Jacobs

Hardcover, 1991


Call number

American -- JAC

Call number

American -- JAC


Stewart Tabori & Chang (1991), Edition: First Edition, Hardcover, 256 pages


Discover the Flavors of Native America from Coast to CoastPresenting authentic American Indian recipes from every region, award winning cookbook author and food editor Beverly Cox worked with Native elders, food historians, chefs and home cooks to compile this impressive collection of recipes and food lore. From the Northeast to the Pacific Northwest, from the Great Lakes to the Gulf of Mexico, these 150 recipes reflect food traditions that evolved over centuries, and remain very much alive today. Roast Duck Stuffed with Wild Rice and Wild Mushrooms; Elk Stew with Acorn Dumplings; Smoked Salmon Soup; Zuni Corn Soup; Iroquois Leaf Bread; Ember Roasted Buffalo; Pueblo Fried Squash Blossoms; and Navajo Peach Crisp are but a sampling of the variety and ingenious use of natural and seasonal foods by Native American cooks.Included in Spirit of the Harvest is a fully updated resources listing to assist in locating more exotic ingredients like fiddlehead ferns, acorn meal, and cattail pollen. This book is a must for all cooks wishing to celebrate and savor the culinary heritage of North America.… (more)

Physical description

256 p.; 11.46 inches

Similar in this library

Page: 0.3911 seconds