Spirit of the harvest : North American Indian cooking / Beverly Cox and Martin Jacobs.

Format:

Book

Author/Creator:

Cox, Beverly, 1945-

Language:

English

Subjects (All):

Indian cooking.

Indians of North America--Food.

Indians of North America.

Indians of North America--Social life and customs.

Indigenous peoples.

Genre:

Cookbooks.

Physical Description:

258 pages : illustrations (some color), map ; 29 cm

Place of Publication:

[Place of publication not identified] : Echo Point Books & Media, 2020.

Summary:

"Presenting authentic American Indian recipes from every region, award winning cookbook author and food editor Beverly Cox worked with Native elders, food historians, chefs and home cooks to compile this impressive collection of recipes and food lore. From the Northeast to the Pacific Northwest, from the Great Lakes to the Gulf of Mexico, these 150 recipes reflect food traditions that evolved over centuries, and remain very much alive today. Roast Duck Stuffed with Wild Rice and Wild Mushrooms; Elk Stew with Acorn Dumplings; Smoked Salmon Soup; Zuni Corn Soup; Iroquois Leaf Bread; Ember Roasted Buffalo; Pueblo Fried Squash Blossoms; and Navajo Peach Crisp are but a sampling of the variety and ingenious use of natural and seasonal foods by Native American cooks. Included in Spirit of the Harvest is a fully updated resources listing to assist in locating more exotic ingredients like fiddlehead ferns, acorn meal, and cattail pollen. This book is a must for all cooks wishing to celebrate and savor the culinary heritage of North America."--Amazon.com viewed Jan. 11, 2022.

Before Columbus, before the Pilgrims, Native Americans used indigenous plants, seafood, and game in cooking traditions that are still very much alive. This carefully researched cookbook presents 150 authentic recipes from across the United States, incorporating many indigenous ingredients hailed today for their healthfulness and flavor: wild rice, corn, beans, sunflower seeds, venison, buffalo, fowl, and fish. There are traditional dishes from the Cherokee, Chippewa, Navajo, Sioux, Mohegan, Iroquois, Comanche, Hopi, Haida, and many other North American tribes. Among them are recipes for such varied dishes as Cherokee Red and Green Mixit, Choctaw File-Crawfish Stew, Wild Rice and Venison Stuffed Pumpkin, Indian Tacos, Navajo Peach Crisp, Roast Duck Stuffed with Wild Rice and Wild Mushrooms, Elk Stew with Acorn Dumplings, Smoked Salmon Soup, Ember Roasted Buffalo, Skokomish Steamed Seafood, Mohegan Succotash, Iroquois Leaf Bread, and Whipped Raspberries and Honey. All recipes can be easily prepared using modern kitchen techniques. Fifty full-color photographs feature an array of historic Indian artifacts and a specially created map places the tribes and their principal foods in geographical context. Each chapter is introduced by an expert on the Indians of the region and discusses the cultures of major tribal groups, their diets, their ceremonial use of food, and the historic dishes they developed.

Contents:

Native American Foods

The Southeastern Coast and Woodlands

The Northeast Coast and Woodlands

The Great Plains

The Southwest

The West.

Notes:

"Updated Reprint ed. edition (November 16, 2020)"--Amazon.com viewed Jan. 11, 2022.

Includes bibliographical references and index.

ISBN:

1635619149

9781635619140

1635619157

9781635619157

OCLC:

1224517589

Online:

Contributor biographical information

Publisher description