Foods of the Southwest Indian Nations: Traditional & Contemporary Native American Recipes by Lois Ellen Frank; Ellen Lois FrankIn 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. Includes sources for special ingredients and substitutions. Chapters are organized by the staples of Native American cuisine: corn, vine-growing vegetables, wild fruits and greens, legumes, game birds, meats, fish, and breads. Awards2003 James Beard Award WinnerReviews"A stunning new cookbook." --Accent West"[A] wonderful introduction to America's oldest cuisine."--Phoenix magazine "One of the most stunning books of the year."--Austin American Statesman "Gorgeous . . . exceptional."--New Age Retailer
Spirit of the Harvest: North American Indian Cooking by Beverly Cox; Martin Jacobs (Photographer)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
Call Number: TX715 .C8694
ISBN: 1556701861
Publication Date: 1991-09-01
A Taste of Heritage: Crow Indian Recipes & Herbal Medicines by Alma Hogan SnellDrawing on the knowledge and wisdom of countless generations of Crow Indian women, the well-known speaker and teacher Alma Hogan Snell presents an indispensable guide to the traditional lore, culinary uses, and healing properties of native foods. nbsp; A Taste of Heritage imparts the lore of ages along with the traditional Crow philosophy of healing and detailed practical advice for finding and harvesting plants: from the key to creating irresistible dishes of cattails and dandelions, salsify and Juneberries, antelope meat and buffalo hooves, to the secret of using plants to enhance beauty and incite love. Snell describes the age-old practice of turning wildflowers and garden plants into balms and remedies for such ailments and injuries as snakebite, headache, leg cramps, swollen joints, asthma, and sores. She brings to bear not only her lifetime of experience but also the invaluable lessons of her grandmother, the legendary medicine woman Pretty Shield. nbsp; With life-enhancing recipes for everything from soups, teas, and breads to poultices, aphrodisiacs, and fertility aids, A Taste of Heritage is above all a fascinating cultural document certain to enrich the reader’s relationship with the natural world. nbsp; A partial list of recipes: nbsp; Wild Bitterroot Sauce Wild Carrot Pudding Cattail Biscuits Dandelion Soup Salsify Oyster Stew Balapia (Berry Pudding) Juneberry Pie Chokecherry Cake Wild Mint Tea Bitterberry Lemonade Wheel Bread Boiled Hooves Bill’s Mother’s Antelope Roast Stuffed Trout Elk Roast Stuffed Eggs Old-Time Moose Roast Wild Turnip Porridge Wild Turnip Bread Fresh Wild Salad Buffalo Cattail Stew Ground Tomato Salad Gooseberry Pudding Bearberry Butter Spicy Dried Plum Cake Buffaloberry Jelly
Call Number: TX715 S669
ISBN: 0803293534
Publication Date: 2006-10-01
Where People Feast: an Indigenous People's Cookbook by Annie Watts; Dolly WattsOne of the very first cookbooks dedicated to Native North American food, mother and daughter team Dolly and Annie Watts have created a truly original recipe book. Recipes include such culinary exotica as oolichan, grouse, pemmican, bannock, elk, venison, seaweed and salmon bellies. It also features substitutes taking into account what is readily avaiable in global markets.
Call Number: TX715.6 W38x
ISBN: 1551522217
Publication Date: 2007-05-01
Indigenous Food Sovereignty in the United States: Restoring Cultural Knowledge, Protecting Environments, and Regaining Health by Devon A. Mihesuah (Editor); Elizabeth Hoover (Editor); Winona LaDuke (Foreword by)Unprecedented in its focus and scope, this collection addresses nearly every aspect of indigenous food sovereignty, from revitalizing ancestral gardens and traditional ways of hunting, gathering, and seed saving to the difficult realities of racism, treaty abrogation, tribal sociopolitical factionalism, and the entrenched beliefs that processed foods are superior to traditional tribal fare. The contributors include scholar-activists in the fields of ethnobotany, history, anthropology, nutrition, insect ecology, biology, marine environmentalism, and federal Indian law, as well as indigenous seed savers and keepers, cooks, farmers, spearfishers, and community activists. After identifying the challenges involved in revitalizing and maintaining traditional food systems, these writers offer advice and encouragement to those concerned about tribal health, environmental destruction, loss of species habitat, and governmental food control.