The art of American Indian cooking / by Yeffe Kimball and Jean Anderson ; with a foreword by Will Rogers, Jr. ; with a preface by Gary Soucie ; illustrated by Yeffe Kimball.

Format:

Book

Author/Creator:

Kimball, Yeffe, 1914-1978, author, illustrator.

Anderson, Jean, 1929-2023, author.

Contributor:

Soucie, Gary, writer of introduction.

Language:

English

Subjects (All):

Indian cooking.

Cooking, American.

Genre:

cookbooks.

Cookbooks.

Physical Description:

215 pages : illustrations ; 21 cm

Place of Publication:

New York : Nick Lyons Books, [1988].

Summary:

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.

Contents:

The gardeners and gatherers of the Southwest

The fishermen of the Pacific Northwest

The wandering hunters of the plains

The planters of the South

The Woodsmen of the East.

Notes:

Reprint. Originally published: New York : Doubleday, 1965.

Includes index.

Local Notes:

The Indian Rights Association Complementary Collection.

Other Format:

Online version: Kimball, Yeffe, 1914-1978. Art of American Indian cooking.

ISBN:

1558210040

9781558210042

OCLC:

18351094