Franklin

Spirit of the harvest : North American Indian cooking / Beverly Cox and Martin Jacobs.

Author/Creator:
Cox, Beverly, 1945-
Publication:
New York : Stewart, Tabori & Chang : Distributed in the U.S. by Workman Pub., ©1991.
Format/Description:
Book
255 pages : illustrations (some color), map ; 29 cm
Status/Location:
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Details

Other Title:
North American Indian cooking
Subjects:
Indian cooking.
Indians of North America -- Food.
Indians of North America -- Social life and customs.
Childrens subjects:
Indians of North America -- Food.
Local subjects:
Indian cooking. (search)
Indians of North America -- Food. (search)
Indians of North America -- Social life and customs. (search)
Form/Genre:
Cookbooks.
Cookbooks.
Cookbooks.
Summary:
Before Columbus, before the Pilgrims, Native Americans used indigenous plants, seafood, and game in cooking traditions that are still very much alive. This carefully researched cookbook presents 150 authentic recipes from across the United States, incorporating many indigenous ingredients hailed today for their healthfulness and flavor: wild rice, corn, beans, sunflower seeds, venison, buffalo, fowl, and fish. There are traditional dishes from the Cherokee, Chippewa, Navajo, Sioux, Mohegan, Iroquois, Comanche, Hopi, Haida, and many other North American tribes. Among them are recipes for such varied dishes as Cherokee Red and Green Mixit, Choctaw File-Crawfish Stew, Wild Rice and Venison Stuffed Pumpkin, Indian Tacos, Navajo Peach Crisp, Roast Duck Stuffed with Wild Rice and Wild Mushrooms, Elk Stew with Acorn Dumplings, Smoked Salmon Soup, Ember Roasted Buffalo, Skokomish Steamed Seafood, Mohegan Succotash, Iroquois Leaf Bread, and Whipped Raspberries and Honey. All recipes can be easily prepared using modern kitchen techniques. Fifty full-color photographs feature an array of historic Indian artifacts and a specially created map places the tribes and their principal foods in geographical context. Each chapter is introduced by an expert on the Indians of the region and discusses the cultures of major tribal groups, their diets, their ceremonial use of food, and the historic dishes they developed.
Contents:
Native American foods
The Southeastern coast and woodlands
The Northeastern coast and woodlands
The Great Plains
The Southwest
The West.
Notes:
Includes bibliographical references (pages 241-243) and index.
Contributor:
Jacobs, Martin.
ISBN:
9781556701863
1556701861
OCLC:
23383374