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A sensuous journey of color, scent, and flavor through five regions, here are some of the best-loved Native American dishes adapted for modern kitchens.
--This text refers to the
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 the
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Inside Another Edition of this Book Citations: 12 books that cite this book Explore: Citations | Books on Related Topics | Concordance | Text Stats Key Phrases - SIPs: packages instant chicken broth, teaspoon fresh ground pepper, dried juniper berries, large heavy kettle, cup corn meal (more) Key Phrases - CAPs: Northwest Coast, Main Dishes, Plains Indians, Squaw Bread Browse Sample Pages: Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover | Surprise Me! |