Items related to Spirit of the Harvest: North American Indian Cooking
The reissued James Beard and IACP award winner Spirit of the Harvest brings authentic Native American recipes into the modern home kitchen. This carefully researched cookbook presents 150 recipes from across the United States, incorporating many indigenous ingredients and traditional dishes from the Cherokee, Chippewa, Navajo, Sioux, Mohegan, Iroquois, Comanche, Hopi, and many other North American tribes. Each chapter is introduced by an expert on the region and discusses the cultures of major tribal groups, their diets, their ceremonial use of food, and the historic dishes they developed. Spirit of the Harvest celebrates the many cooking traditions that have stood the test of time and are still very much alive today.
Praise for Spirit of the Harvest:
“Those readers who are unfamiliar with the amazing natural bounty of food that this country provides . . . are in for a real surprise.”
—Spirituality and Health
“Most of us have scant knowledge about what might be called the original American cuisine. Beverly Cox and Martin Jacobs offer the book to right that wrong.”
—Today’s Diet and Nutrition
Praise for Spirit of the Harvest:
“Those readers who are unfamiliar with the amazing natural bounty of food that this country provides . . . are in for a real surprise.”
—Spirituality and Health
“Most of us have scant knowledge about what might be called the original American cuisine. Beverly Cox and Martin Jacobs offer the book to right that wrong.”
—Today’s Diet and Nutrition
"synopsis" may belong to another edition of this title.
About the Author:
Beverly Cox is the author of several award-winning cookbooks, including Eating Cuban. She lives on her family’s homestead in Colorado.
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 recommended.
Copyright 1991 Reed Business Information, Inc.
Copyright 1991 Reed Business Information, Inc.
"About this title" may belong to another edition of this title.
- PublisherStewart Tabori & Chang
- Publication date1991
- ISBN 10 1556701861
- ISBN 13 9781556701863
- BindingHardcover
- Edition number2
- Number of pages256
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