Have you ever had frybread, beaver tails, bannock bread at a Native American (Indian) Powwow/Gathering? Ever wonder where it came from? It’s Hidden History? The controversial background of it? How you can make or have it at home? Here’s the Book you need. The only book ever written (that we know of) that …
Recipes, reminiscences and lessons in Chickasaw life are the main ingredients for ilimpachi (Were Gonna Eat!): A Chickasaw Cookbook, the first cookbook produced by the Chickasaw Press. Chickasaw cooks JoAnn Ellis and Vicki Penner selected recipes and illuminated them with glimpses and scenes from growing up around kitchens and outdoor cooking fires. ilimpachi also features a glossary of Chickasaw …
Meet the local farmers who feed America—in stories, photos, and 50 recipes! When Forrest Pritchard went looking for the unsung heroes of local, sustainable food, he found them at 18 exceptional farms all over the country. In Detroit, Aba Ifeoma of D-Town Farm dreams of replenishing the local “food desert” with organic produce. On Cape Cod, Nick Muto …
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 …
The Pueblo Food Experience Cookbook: Whole Food of Our Ancestors
The Pueblo Food Experience Cookbook is an original cookbook by, for, and about the Pueblo peoples of New Mexico. This cookbook is a product of the Flowering Tree Permaculture Institute, founded by Roxanne Swentzell at Santa Clara Pueblo. Its goal is to promote healing and balance by returning to the original foodways of the Pueblo peoples. The precontact, …
“The most intelligent and brilliantly researched book on the food of the American Indian.” —Craig Claiborne, The New York TimesThis wonderful book is not just a recipe collection, but a passport to foraging and to surviving close to nature. It will tell you how to prepare familiar foods such as stuffed clams and corn chowder, but also how …
This title accompanies the eight-part television series for Channel 5 of the same name. In the series, Keith Floyd turns his attention to the remarkable continent of India, traveling throughout the country, comparing and contrasting the different food styles. The book depicts his journey from the green hill stations in the north of the country, through the bustling markets …
Enduring Harvests: Native American Foods and Festivals for Every Season
More than 150 tempting Native American recipes here have been adapted for the modern kitchen, making use of vegetables, fruits, fish, and game indigenous to the Americas. Delve into the delicious worlds of American Indian cookery and glimpse the cultures who made food preparation an art as well as a prayer for health and peace. Countless celebrations will …
Enough for All: Foods of My Dry Creek Pomo and Bodega Miwuk People
Celebrating Native California food gathering and preparation across the seasons, Kathleen Rose Smith reveals the practices handed down through generations of her Bodega Miwuk and Pomo ancestors, and shares how these traditions have evolved into the contemporary ways her family still enjoys wild foods. Her knowledge and personal reflections are expressed through recipes, stories, and artwork, recording not …