Book Finder
    
 
> Cooking > Regional & International > Native American Cooking
 

The Gift of Southern Cooking: Recipes and Revelations from Two Great American Cooks
Edna Lewis
0375400354
April 2003
Hardcover
·
 
Book Review
The books of Edna Lewis--In Pursuit of Flavor, The Taste of Country Cooking, and the out-of-print Edna Lewis Cookbook--should be on any serious cook's bookshelf. Add to that list The Gift of Southern Cooking, which she wrote with fellow Southern cook, Scott Peacock. In her time, Edna Lewis has quietly upheld the virtues of a good meal and the Southern cooking she learned as a child. Her grandfather, a former slave, joined with freed slaves to found Freetown, a Virginia farming community. So Lewis grew up with the food at hand, fresh buttermilk, for example. She moved to New York City early on where she cooked for and rubbed shoulders with artists and actors, musicians and writers, cooks and Communists. And through all her years, through her life and through her cooking, she described the most elegant, simple line. It's there...


Foods of the Americas
Fernando Divina
1580082599
Sept 2004
Hardcover
·
 
From Publishers Weekly
From potted smoked salmon of the Pacific Northwest to Peruvian ceviche, Brazilian cozido and Hawaiian poke, this book tries to cover over 3,000 miles of indigenous food traditions. But while the geographical scope of the book makes it fascinating to browse, it also limits readers’ ability to actually cook several of the recipes without extensive use of mail-ordered ingredients: where fresh cattails are available for Cattail Cakes, limu kohu (a popular Hawaiian seaweed used in Poke Aku) will likely not be. And a wild food guide would be essential to recreate many of the recipes that require foraging for ingredients. Occasionally, helpful substitutions are provided: fennel seed instead of licorice fern in Venison with Juniper and Wild Huckleberry Sauce or rosemary rather than pine needles for Coos-Style...


Seminole Indian Recipes
Marina Polvay
0942084357
Dec 1996
Paperback
·
 


Foods of the Southwest Indian Nations: Traditional & Contemporary Native American Recipes
Lois Ellen Frank
1580083986
July 2002
Hardcover
·
 
Book Description
In this gloriously photographed book, renowned photographer and Native American–food expert Lois Ellen Frank, herself part Kiowa, presents more than 80 recipes that are rich in natural flavors and perfectly in tune with today’s healthy eating habits. Frank spent four years visiting reservations in the Southwest, documenting time-honored techniques and recipes. With the help of culinary advisor and Navajo Nation tribesman Walter Whitewater, a chef in Santa Fe, Frank has adapted the traditional recipes to modern palates and kitchens. Inside you’ll find such dishes as Stuffed Tempura Chiles with Fiery Bean Sauce, Zuni Sunflower Cakes, and Prickly Pear Ice. With its wealth of information, this book makes it easy to prepare and celebrate authentic Native American cooking.

About...


The Encyclopedia of Cajun & Creole Cuisine
John D. Folse
0970445717
December 2004
Hardcover
·
 
Book Description
Chef Folse's seventh cookbook is the authoritative collection on Louisiana's culture and cuisine. The book features more than 850 full-color pages, dynamic historical Louisiana photographs and more than 700 recipes. You will not only find step-by-step directions to preparing everything from a roux to a cochon de lait, but you will also learn about the history behind these recipes. Cajun and Creole cuisine was influenced by seven nations that settled Louisiana, from the Native Americans to the Italian immigrants of the 1800s. Learn about the significant contributions each culture made-okra seeds carried here by African slaves, classic French recipes recalled by the Creoles, the sausage-making skills of the Germans and more. Relive the adventure and romance that shaped Louisiana, and recreate the recipes enjoyed in Cajun...


Native Harvests
E. Barrie Kavasch
048644063X
Mar 2005
Paperback
·
 


Native American Cooking
Troy Johnson (Editor)
159084131X
March 2002
Hardcover
·
 


Enduring Harvests
E. Barrie Kavasch
0595195172
Aug 2001
Paperback
·
 
From Publishers Weekly
Food historian and native plants expert Kavasch (Native Harvests) describes more than 70 time-honored festivals celebrated by Native Americans, lacing the narrative with 150-plus recipes for dishes traditionally served at these events. Beginning with September feasts, she offers an eclectic, somewhat rambling look at cultures and corresponding festivals many readers may know little about. Celebrations include Schemitzun, the feast of green corn celebrated in Connecticut by the Mashantucket Pequot Indians, with Savory Venison Stew and Algonquian Three Sisters Rice; the O'Odham Tash Days in mid-February in the dry Southwest, with Barbecued Pork Spareribs; the Buffalo Days Pow Wow in July in Alberta, Canada, with Grilled Rack of Buffalo Ribs. Such recipes as Grape Dumplings, Halibut Steaks with Raspberry-Juniper...


Famous Dave's Backroads and Sidestreets: Recipes Inspired by America's Down-Home Eateries
Dave Anderson
0966854802
January 1999
Hardcover
·
 
Steven Schussler, Creator, Rainforest Cafe
"The Best Cookbook Ever! Passion on Every Page! 25 Years of Living, Loving, Laughing and Eating."

Rich Melman, Chairman: Lettuce Entertain You Enterprises, Inc
"Dave Anderson is a guy whose heart is even bigger than his appetite. These recipes reflect his love for his Chicago roots and his zest for life with a little kick."

See all Editorial Reviews


Earth Medicine, Earth Food
Michael A. Weiner
0449905896
December 12, 1990
Paperback
·
 
Review
"A fantastic collection of traditional herbs, foods, and plants, some of which have been nearly forgotten, but all of which, strangely enough, served us for centuries as the best health remedies available."

Vine Deloria, Jr.

"A remarkable compendium of herbal knowledge."

Prevention Book Club

"Utterly absorbing reading."

Cincinnati Enquirer

Review
"A fantastic collection of traditional herbs, foods, and plants, some of which have been nearly forgotten, but all of which, strangely enough, served us for centuries as the best health remedies available."

Vine Deloria, Jr.

"A remarkable compendium of herbal knowledge."

Prevention Book Club

"Utterly absorbing reading."

Cincinnati Enquirer ...


The First Eagle
Tony Hillerman
0061097853
July 1999
Mass Market Paperback
·
 
Book Review
It seems like July 8 is going to be a bad day for Acting Lieutenant Jim Chee. He's got a stack of overdue paperwork on his desk. Anderson Nez has died of plague, but the circumstances around the death are murky. His ex-fiancée, Janet Pete, is returning from Washington, D.C., and Chee doesn't know what to think about her last letter. (Will they be getting married this time?) And Officer Benny Kinsman's unwanted advances have enraged Catherine Pollard (among others), one of the scientists studying this newest outbreak of the black death. Now, the hot-headed Kinsman's gone off to nab a Hopi man who's poaching eagles. When Chee is called to back Kinsman up at Yells Back Butte, the bad day turns worse. He finds the young Hopi, Robert Jano, standing over Benny's mortally wounded body. Jano insists that he did not kill the...


New Native American Cooking
Dale Carson
0679769552
February 27, 1996
Paperback
·
 
Book Description
Across the country, Native American dishes are cropping up in restaurants and grocery stores. Dale Carson, an Abenaki Indian, captures the growing interest in native cuisine, bringing her heritage to your table with a collection of delicious recipes, each accompanied by notes on its historical background and traditional preparation, as well as ingredient substitution and menu planning tips.

Inside Flap Copy
Across the country, Native American dishes are cropping up in restaurants and grocery stores. Dale Carson, an Abenaki Indian, captures the growing interest in native cuisine, bringing her heritage to your table with a collection of delicious recipes, each accompanied by notes on its historical background and traditional preparation, as well as ingredient substitution and...


American Indian Cooking
Carolyn J. Niethammer
080328375X
Nov 1999
Paperback
·
 


Hunting Badger
Tony Hillerman
0061097861
December 2000
Mass Market Paperback
·
 
Book Review
The marvelous Hunting Badger is Tony Hillerman's 14th novel featuring Navajo tribal police officers Joe Leaphorn and Jim Chee. Here the two cops (who appeared in separate books early on but whose paths now cross routinely) are working two angles of the same case to catch the right-wing militiamen who pulled off a violent heist at an Indian casino. Hillerman serves up plenty of action and enough plot twists to keep readers off balance, leading up to a satisfyingly tense climax in which Leaphorn and Chee stalk a killer in his hideout. But through it all, the cardinal Hillerman virtues are in evidence: economical, pellucid prose; a panoply of Indian-country characters who seem to rise right up off the page; vivid evocations of the Southwest's bleak beauty; and rich insights into Navajo life and culture. (Hillerman once told an...


Native Plants Native Healing
Tis Mal Crow, Tis Mal Crow
1570671052
November 2000
Paperback
·
 
Book Description
This book is a must for beginners and serious students of herbs and of Native American ways. This set of herbal teachings, which draws strongly from the Muscogee tradition, presents an understanding of the healing nature of plants for the first time in book form. In a time of expanding awareness of the potential of herbs, this work shines and beckons. Tis Mal examines common wild plants and in a clear and authoritative style explains how to identify, honor, select, and prepare them for use. Illustrated and indexed by plant name and medical topic.


A Taste of Heritage
Alma Hogan Snell
0803293534
Oct 2006
Paperback
·
 


Hopi Cookery
Juanita Kavena
0816506183
May 1980
Paperback
·
 


Native American Activity Book: Arts, Crafts, Cooking and Historical Aids
Linda Milliken
1564720004
November 1980
Paperback
·
 


Foods of the Maya
Nancy Gerlach
0826328768
May 2002
Paperback
·
 
From Booklist
Geographically isolated from the Mexican mainland, the Yucatan has also retained its Mayan identity, which includes a distinctive cuisine. The Gerlachs provide a brisk and informative traveler's guide to the region as an introduction to their fresh and zesty recipes. The first section features an extensive selection of salsas and seasonings. As the Gerlachs move on to appetizers, salads and soups, and a lively assortment of main dishes, drinks, and desserts, the use of nuts, seeds, chiles, and fruits and the pickling, or "sousing," of foods emerge as common denominators. Aromatic and colorful, these dishes are made with challenging but not intimidating cooking techniques. Indigenous ingredients are identified, but more readily available substitutes are always suggested. Donna Seaman --This text refers to an out...


The Stevia Cookbook
Ray Sahelian
0895299267
June 2004
Paperback
·
 
From Publishers Weekly
What is stevia? It’s an "all-natural sweetener" that’s "200 to 300 times sweeter than regular sugar" and "suitable for diabetics." The FDA banned its import as a sweetener in 1991, and to this day allows it into the country only as a "dietary supplement." Sahelian (Natural Sex Boosters) here teams up with longtime stevia advocate Gates (The Body Ecology Diet) to advocate for the South American plant’s sweetening properties. Among the short chapters that begin the book are detailed descriptions of stevia’s chemical composition and probable effects on the metabolism and of Gates’s dealings with the FDA in trying to get stevia recognized as a safe sweetener. The heart of the book comprises more than 100 sugar-free, stevia-sweetened recipes, for everything from Autumn Apple Crepes to Sweet...


Blood Song: The Battle of Powder River and the Beginning of the Great Sioux War, 1876 (The Plainsmen Series #8)
Terry C. Johnston
0312929218
January 1993
Mass Market Paperback
·
 
Book Description
Frontier Scout Seamus Donegan is heading for Montana Territory with his new bride when war erupts in the Black Hills of Dakota. Sitting bull and Crazy horse have defied the federal Government and refused to lead the wild tribes of the Northern Plains onto the reservation, and Washington decides to end the Indian problem once and for all.

Donegan joins us with General George Cook who is leading the 2nd and 3rd Cavalry and a rough-and-tumble band of scouts and interpreters into the bloody battle. For Seamus Donegan and the men on the front lines, the long fight in the bitter cold of winter will be one of loneliness and fear--a struggle for survival that will not end, even with the swift and successful assault one the enemy stronghold. For in the ashes on the snow, in the fury of defeated warriors, the seeds are...


The Old West Baking Book
Lon Walters
0873586379
June 2003
Paperback
·
 


Feast!
Andrew George, Robert Gaines
0385255802
September 1, 1997
Paperback
·
 
Book Description
FEAST!  A truly unique cookbook that combines tantalizing recipes with a fascinating glimpse into Native culture and customs.  The dishes are arranged into four sections:

-FOOD FROM THE WATERS (fish and seafood)

-FOODS FROM THE EARTH (berries, vegetables, and breads)

-FOODS FROM THE LAND (wild meats)

-FOODS FROM THE SKIES (fowl)

These categories illustrate two traditional Native attitudes:  respect for the nurturing land, and acknowledgment of the spiritual power food can have in our lives.

Seasonal menus feature such tastebud-tempting dishes as:

Pacific Salmon and Atlantic Fiddlehead Stir-Fry

Baked Sweet Potato with Roasted Hazelnuts

Stuffed Wild Goose with Apples

Wild Blueberry...


Pueblo Indian Cookbook
Phyllis Hughes
0890130949
May 1977
(Paperback) - Revised Ed.
·
 


The Art of American Indian Cooking
Yeffe Kimball, Jean Anderson
1585740101
June 1, 2000
Paperback
·
 
Review
"Readers...will surely savor the recipes and insights into Native life-ways found in this classic book."--Native Peoples


Spirit of the Harvest: North American Indian Cooking
Beverly Cox
1556701861
September 1991
Hardcover
·
 
From Library Journal
This handsome volume provides an impressive record of the tribal cooking of the North American Indians. The recipes, organized by region, have been adapted for contemporary kitchens but are as authentic as possible, emphasizing native ingredients over those introduced by the Europeans. The dishes themselves are generally simple, but varied and even exotic--Smoked Salmon Soup, Maple-Basted Broiled Bluefish, Cranberry Fritters. Cox's recipe headnotes are eminently readable mini-histories, filled with information on the various tribes, their histories, and their customs. Jacobs's color photographs of the food feature Indian artifacts, and the page borders and line drawings scattered throughout reproduce tribal motifs and designs. One of the few recent books on the subject, this is a unique work; highly...

  ©BookFinder USA LLC.
  All rights reserved.