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Native Recipes from the Grandmothers Kindle Edition

15 customer reviews

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Length: 65 pages

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Product Details

  • File Size: 3929 KB
  • Print Length: 65 pages
  • Simultaneous Device Usage: Unlimited
  • Publisher: Books We Love Publishing (May 9, 2014)
  • Publication Date: May 9, 2014
  • Sold by: Amazon Digital Services, Inc.
  • Language: English
  • ASIN: B003Y8XMVO
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Lending: Enabled
  • Enhanced Typesetting: Not Enabled
  • Amazon Best Sellers Rank: #554,474 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Most Helpful Customer Reviews

35 of 43 people found the following review helpful By cjastram on January 22, 2012
Format: Kindle Edition Verified Purchase
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.
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8 of 8 people found the following review helpful By magnus on August 15, 2012
Format: Kindle Edition Verified Purchase
I like this book. The recipes are easy to follow and give good step by step instructions. The recipes that use flowers and plants are particularly interesting, as well as the fry bread and other bread recipes. As another reviewer noted, there's a blend of Native American with European that I personally welcome.

The book was free when I found it, but I would not have felt badly if I had paid for it. There's a lot of useful information in it. The herbal information is mostly stuff I already know, as I've studied and used herbs for many years, but it was nice to see how they are used by the Native Americans who were his sources.

The stories and legends are a lot of fun and make this book even more an expression of the author and the grandmothers who helped him on his way to publishing this book. It's 2012, and the grandmothers have not lived in a vacuum, naturally, so short cuts such as cake mix and gelatin do not detract at all from the value and integrity of this book. After all, I don't plan on boiling bones to get gelatin for a recipe, and sometimes a cake mix can make a splendid, quick dessert. The presence of those items in a Native American cookbook does not detract from its value. Rather, it makes the recipes more easily followed and thus more practical.

When I loaded the book, I expected Native American recipes. I got them. There are some recipes I won't use and many that I will. My expectations were met. Thank you, sir.
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20 of 25 people found the following review helpful By Juliet Waldron on March 5, 2012
Format: Kindle Edition Verified Purchase
An earlier review was detailed and judicious, but I'll add a few more thoughts. The author appears to have a cultural background which is a mix of Native American and European, and this shows in the recipes, which are definitely hearty Grandma Fare, the kind of the food you'd stoke the menfolk with after they come in from plowing the back 40. Whether indigenous or not, we're all here together now, and have been sharing food and traditions for a few hundred years. In that time, foodways of both "tribes" have merged and changed. Many of these recipes reminded me of the church fundraiser cookbooks my southern in-laws have given me, with lots of tasty holiday crowd pleasers.

This cookbook is clearly laid out, which is important to a cook facing a prep table in her kitchen. The ingredients, except for a few, (elk/bear/venison/chokecherry) aren't unusual. I favor plain food, so the simplicity of each recipe is a blessing. Some of the recipes dress up cabbage, carrots or turnips or beans, those healthy, inexpensive basics every cook with a limited budget should know how to handle.

There is a mini herbal chapter on infusions, decoctions and macerations, with instructions on preparation and use. Easily obtained botanicals, such as celery, dandelion,and peppermint are used. (As with all forms of medication, don't try mix and match.)

The Native People's "talking stories," (like Aesop's Fables), plus the pictures, which you don't ususually see in an e-book, were an extra treat.
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4 of 4 people found the following review helpful By Okiedokie on October 2, 2012
Format: Kindle Edition Verified Purchase
I LOVED THE COMENTARY ALONG WITH THE RECIPES. I WILL LOOK INTO OTHER BOOKS IN THE WISDOMKEEPER COLLECTION. I AM GOING TO USE THIS BOOK ALOT.
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2 of 2 people found the following review helpful By Adamantine on August 16, 2012
Format: Kindle Edition Verified Purchase
I like this book. While I don't have a lot of experience preparing food, I like learning things. I read the book after loading it and don't see what the problem is or why one reviewer trashed the book and its author. How stupid do you think we amateur cooks are? We're not going to serve uncooked foods or add barrels of carrots when the exact amount is not specified. It's rather insulting actually. I'll be trying one of the recipes this weekend and will adjust my rating if necessary, but somehow I don't think I'll have a problem.

Maybe if one of the grandmothers was listed as the author, this author's work would have been given a modicum of respect or appreciation.
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