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Foods of the Americas: Native Recipes and Traditions Hardcover – September 1, 2004
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From Publishers Weekly
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Top Customer Reviews
Chef Fernando Divina has helmed numerous restaurants in the Pacific Northwest of the United States, while his wife, Marlene, is an accomplished children's author and member of the Chippewa tribe. Both are considered food historians and serve primarily as consultants to the food industry, although certainly not far from the kitchen with their Terrace Kitchen in Oregon.
The new paperback edition comes in at 240 pages with 140 recipes. The recipes include Fry Bread, Turkey with Oaxacan Black Mole, Wild Rice and Corn Fritters, Venison with Juniper and Wild Huckleberry Sauce, Chilean-Style Avocado and Shrimp Salad. Ample historic photos and modern food images accent the book that also contains a number of personal essays. The essays range in quality but each offers an insight into a specific tribe and contextual history for the various foods in the book.
Foods of the Americas is of the quality that you might find at your museum bookstore - crisply edited, interesting and gorgeous photos and stimulating information. Yet the book's content vibrates with a roughness that seems to hold itself back. Possibly this roughness has its roots in the breadth of the content.Read more ›
I have made the tomatillo salsa, guacamole, tamales, and the empadas (South American version of empanadas) featured in Foods of the Americas. Everything was quite enjoyable, although it was my preference to add more seasonings to the empadas than the recipe called for in order to bring out the best flavor.
There's a little bit of something new for everyone in this cookbook. If you've grown up in the American southwest for example, you might find the recipes that arose from the Pueblo and Navajo to be common to your childhood, but you've probably never been exposed to the culinary traditions of the Cherokee, Algonquin, Multnomah, or Chippewa. Likewise, if you're from New England, Oneida cuisine might be pedestrian to you but what about the food of the Utes or Coos?
Foods of the Americas is a worthwhile addition to your cookbook collection. You can pick it up at the Smithsonian National Museum of the American Indian or order it directly from Amazon.com.
Most Recent Customer Reviews
After my three-year journey through Latin America this book allows me to revisit many of the meals I enjoyed eating while there.Published 8 months ago by Patrick G.
This is a wonderful book of native recipes and a lot of interesting stories to help you understand more about Native Americans.Published on September 18, 2013 by Amazon Customer
This is a very interesting cook book that uses some very interesting things that are not very hard to get at your local supermarket !!!Published on February 3, 2013 by G. S. Levin