Art of American Indian Cooking [Paperback]

Jean Anderson (Author), Yeffe Kimball (Author)

Book Description

Publication Date: November 1988

With dishes that range from Zuni Green Chile Stew to simple corn on the cob and pumpkin pie, this collection is a representation of recipes from Native American tribes in every region of the country.

Editorial Reviews

Review

"Readers...will surely savor the recipes and insights into Native life-ways found in this classic book."--Native Peoples

--This text refers to an alternate Paperback edition.

From the Back Cover

The Art of American Indian Cooking is a sensuous journey of color, scent, and flavor through five North American regions. Using the bounty in ingredients available - such as avocados, sweet or Idaho potatoes, pineapples, pumpkins, wild game, and seafood, the American Indian first combined these gifts of the earth into what many of us now consider to be traditional American cooking. Offering such delicacies as Zuni green chili stew and roast pheasant stuffed with grapes and nuts, plus simple favorites such as baked acorn squash with honey and Chippewa wild rice, The Art of American Indian Cooking presents some of the best-loved dishes our continent has to impart. Adapted for modern kitchens, these recipes are as inspired today as they were at their inception, reflecting the terrain, climate, and culture from which they emerged. (5 1/2 X 8 1/4, 216 pages, illustrations)

--This text refers to an alternate Paperback edition.

See all Editorial Reviews

Product Details

• Paperback: 215 pages
• Publisher: Lyons Pr (November 1988)
• Language: English
• ISBN-10: 1558210040
• ISBN-13: 978-1558210042
• Product Dimensions: 8.1 x 5.5 x 0.7 inches
• Shipping Weight: 8.8 ounces
• Average Customer Review: 3.6 out of 5 stars  See all reviews (5 customer reviews)
• Amazon Best Sellers Rank: #3,419,119 in Books (See Top 100 in Books)
  • #60 in Books > Cookbooks, Food & Wine > Regional & International > Native American

Customer Reviews

Most Helpful Customer Reviews

17 of 17 people found the following review helpful:

5.0 out of 5 stars A Delacacy for both the Mind and the Stomach, December 27, 2000

By 

carolyn (Albany, NY USA) - See all my reviews

This review is from: The Art of American Indian Cooking (Paperback)

This cookbook is a wonderful source of knowledge in addition to recipes. The recipes are easy to follow and many are delicious. Even my children who are at times picky eaters enjoyed tasting and helping prepare the recipes. We used the book as a resource while doing a research paper on Iroquios food. We learned alot from reading the information and found it to be written very well.

19 of 21 people found the following review helpful:

4.0 out of 5 stars Good food, June 10, 2004

By 

Henry Clayton (New Orleans, La. USA) - See all my reviews
(REAL NAME)   

This review is from: The Art of American Indian Cooking (Paperback)

The recipes are quite good. I would like to weigh in, however, on the issue of the 'traditionality' of the various dishes included here. An earlier reviewer mentioned that the recipes 'are only traditional in a pan-American sense', but I would differ with that characterization. First, a good number of the recipes call for nothing more than what would have been available to the particular tribes in question in pre-Columbian times. Only some of the recipes include ingredients originally from Central & South America & elsewhere. But further, I wonder whether it is in fact wrong to call the dishes that *do* include ingredients from afar traditional. Using this criterion one would have to count out tomato-based sauces as part of Italian culinary tradition, for instance, or for that matter Italian noodles, the making of which was learned from China. Most if not all of the dishes probably represent traditional Indian cookery in one form or another, whether traditions pre-existing the arrival of Europeans or arising afterwards. But it is worthwhile noting that some of these dishes likely came into being later than others, as the earlier reviewer took pains to do.

20 of 28 people found the following review helpful:

4.0 out of 5 stars Re level of accurate knowledge of pre-contact Indn foods, January 5, 2007

By 

Indian Maid "Indian Maid" (Turtle Island) - See all my reviews

This review is from: The Art of American Indian Cooking (Paperback)

We Indigenous of this Turtle Island GAVE potatoes, tomatoes, & similar to the world, so where those who reviewed this book got the wild idea that we didn't have those things is beyond me. Maybe they'er wannabe Caucasians with the standard paternalistic view of us 'poor ignerent savajs'. As for honey - we had that, too, as did most of the rest of the world. We gave over 200 different foods alone to the rest of the world.
It's high time someone took note of that from outside the Indn world, & got the rest of the sophomores off their high horses.
We didn't have noodles - those came from China. We made dumplings.
We didn't eat our food raw - we cooked it. We did have spices, but not the same ones that lost Italian creep was looking for.
Duwahleh! These people who say such things as were said about us Indns should subscribe to the ancient teaching (from everyone's culture) that "if you keep your mouth shut, folks might think you're a fool, but if you open it & pour out inaccurate paternalistic garbage, you will remove any doubt".