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Spirit of the Harvest: North American Indian Cooking
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About Spirit Of The Harvest: North American Indian Cooking
Product Description Discover the Flavors of Native America from Coast to Coast 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. This book is also available from Echo Point Books in hardcover, ISBN 1635619157. Lovers of Beverly Cox's incomparable cuisine will also want to have her other cookbooks in the Spirit series: Spirit of the West (hardcover ISBN 1635617634) and Spirit of the Earth (hardcover ISBN 1635617898, paperback ISBN 1635616883). 256 pages, with 57 color photographs. About the Author Beverly Cox grew up on a cattle ranch near Cheyenne, Wyoming. She is the author of fifteen cookbooks, including Spirit of the West: Cooking from Ranch House and Range, winner of the IACP Julia Child Award, and IACP Finalists, Spirit of the Earth: Native Cooking from Latin America, and Eating Cuban: 120 Authentic Recipes from the Streets of Havana to American Shores. The late Martin Jacobs was an award-winning photographer. A specialist in food photography, he has more than forty cookbooks to his credit. Jacobs and Cox collaborated on six cookbooks as well as a regular food column for Native Peoples magazine.
