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American Indian Cooking: Recipes from the Southwest Paperback – November 1, 1999

3.8 out of 5 stars 6 customer reviews

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Editorial Reviews

Review

“A comprehensive survey of basic desert foods and recipes, including pictures and descriptions of the various plants for the intrepid food-gatherer.”—Kirkus
(Kirkus)

“At least once in our life, we should experience the joy of a meal that we ourselves have gathered and prepared from native plants. Carolyn Niethammer coaxes us to walk with her through the deserts, marshes, and mesas of Arizona and New Mexico to collect, clean, dry, and partake of the bountiful harvest of our great Southwest.”—The American West
(The American West)

From the Back Cover

This handy cookbook is an enjoyable and informative guide to the rich culinary traditions of the American Indians of the Southwest. Featured are 150 authentic fruit, grain, and vegetable recipes -- foods that have been prepared by generations of Apaches, Zunis, Navajos, Havasupais, Yavapais, Pimas, and Pueblos. These tasty, unique dishes include mesquite pudding, Navajo blue bread, hominy, cherry corn bread, and yucca hash.

American Indian Cooking also boasts wonderfully detailed illustrations of dozens of edible wild plants and essential information on their history, use, and importance. Many of these plants can be obtained by mail; a list of mail-order sources in the back of the book allows everyone to sample and savor these distinctive, natural recipes.

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Product Details

  • Paperback: 191 pages
  • Publisher: Bison Books; 1st Bison Books Print. Ed edition (November 1, 1999)
  • Language: English
  • ISBN-10: 080328375X
  • ISBN-13: 978-0803283756
  • Product Dimensions: 8 x 0.5 x 10.9 inches
  • Shipping Weight: 1.1 pounds (View shipping rates and policies)
  • Average Customer Review: 3.8 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Best Sellers Rank: #1,267,351 in Books (See Top 100 in Books)

More About the Author

I grew up in the little mountain town of Prescott, Arizona. I studied journalism at the University of Arizona and worked for a local paper. The subjects of my books all relate to the Southwest-five on the foods of the region, including edible wild plants, three on Native American women, and one travelogue on Southeastern Arizona. I began my interest in edible wild plants during a brief stint as a hippie in Northern California. For my first book, I traveled through Arizona and New Mexico in an old rattletrap car talking to Native American women on how they used the wild plants around them. I get an enormous amount of pleasure picking and eating wild plants, whether it is just one berry popped into my mouth on a hike or an elaborate dessert made in my kitchen.

I blog about whatever plant is in season at http://savorthesouthwest.wordpress.com. On my website, www.cniethammer.com, you can click to a short video on edible plants and the dishes you can make from them.

My first novel, The Piano Player, was published in August 2014. In raucous Tombstone in 1882, an adventurous San Francisco socialite becomes Frisco Rosie, a saloon piano player. Her alliance with Nellie Cashman, a prominent boardinghouse owner, takes them to a Mexican jail, and on to Dawson City's frozen creeks in the 1898 Klondike Gold Rush. Rosie pursues dreams of wealth and adventure, postponing romance until a disaster turns everything upside down.

I currently live in Tucson, Arizona, with my husband, Ford Burkhart

Customer Reviews

Top Customer Reviews

Format: Paperback
Based on wild/natural foods grown and gathered by Native Americans of the Southwest, American Indian Cooking presents a wealth of information on plants, uses and updated recipes for their consumption. Each plant is listed, described and illustrated painstakingly, followed by the plant's uses and recipes for serving. A great deal of Native American agrarian history is effortlessly presented in this attractive book. Some eye catching recipes are given for: Saguaro Cactus Jelly, Sweet Pumpkin Muffins, Walnut Corn Bread, Roasted Pumpkin Seeds, Blue Corn Mush with Onion Gravy, and Zuni Succotash. Take a walk in the desert and see what wonderful edible plants nature has provided.
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It's mind-blowing to realize how many plants i considered weeds or merely ornamental are edible.
If i ever get stuck in the wilderness, i'll now know many more foods to stay alive on.
Unfortunately, many of them take extensive prep to make them palatable.
But i'm planning to share a meal of them with adventurous neighbors.
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Format: Paperback
Carolyn Neithammer is great! You can't go wrong with her cookbooks. Her recipes are absolutely traditional, and the book also gives good wild-food foraging and processing information, as well as background information about the foods.
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