Southwest Indian Cookbook
Author: Marcia Keegan
Publisher: Clear Light Pub
Published: 1987-01-01
Total Pages: 120
ISBN-13: 9780940666030
DOWNLOAD EBOOKIncludes recipes and food lore of both Navajo and Pueblo Indian cultures
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Pueblo Indian Cookbook
Author: Phyllis Hughes
Publisher:
Published: 1977
Total Pages: 64
ISBN-13: 9780890130940
DOWNLOAD EBOOKThis bestselling cookbook and curio is the definitive collection of Pueblo Indian cooking. It's all here--from savory Chickpea Soup to sweet Piñon Nut Cake dripping with honey.
Foods of the Americas
Author: Fernando Divina
Publisher: Random House Digital, Inc.
Published: 2010
Total Pages: 242
ISBN-13: 1580081193
DOWNLOAD EBOOKThis book celebrates the amazing diversity of the original foods of North, Central, and South America. Foods of the Americas highlights indigenous ingredients, traditional recipes, and contemporary recipes with ancient roots. Includes 140 modern recipes representing tribes and communities from all regions of the Americas.
Foods of the Southwest Indian Nations
Author: Lois Ellen Frank
Publisher: Ten Speed Press
Published: 2013-02-20
Total Pages: 464
ISBN-13: 0307814696
DOWNLOAD EBOOKIn 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
Native American Cooking
Author: Lois Ellen Frank
Publisher: Random House Value Pub
Published: 1991
Total Pages: 160
ISBN-13: 9780517147504
DOWNLOAD EBOOKSouthwestern Indian Recipe Book
Author: Zora Getmansky Hesse
Publisher:
Published: 1973
Total Pages: 72
ISBN-13:
DOWNLOAD EBOOKAboriginal and modern recipes from many SW tribes. Contains two excellent recipes for Navajo Fry Bread.
Anglo-Indian Cuisine – a Legacy of Flavours from the Past
Author: Bridget White
Publisher: AuthorHouse
Published: 2013-01-17
Total Pages: 227
ISBN-13: 1477251642
DOWNLOAD EBOOKAnglo-Indian Cuisine: A Legacy of Flavours from the Past is a comprehensive and unique collection of easy-to-follow recipes of popular and well-loved Anglo-Indian dishes. The repertoire is rich and vast, ranging from roasts, cutlets, croquettes, pasties, etc., to mouthwatering curries, side dishes, spicy fries, foogaths, biryani and pilafs, pickles, chutneys etc., picking up plenty of hybrids along the way. The sumptuous Anglo-Indian dishes such as Yellow Coconut Rice and Mince Ball (Kofta) Curry / Bad Word Curry, Pepper Water, Mulligatawny Soup, Grandmas Country Captain Chicken, Railway Mutton Curry, Dak Bungalow Curry, Crumbed Lamb Chops, Anglo-Indian Masala Chops, Pepper Steaks, Beef Country Captain, Ding Ding, Stews, Duck Buffat, Almorth, Brinjal Pickle, Salt Fish Pickle, Fish Padda, etc., which were very popular in the olden days, will take one on an exotic nostalgic journey to culinary paradise. Anglo-Indian Cuisine: A Legacy of Flavours from the Past was selected as the Winner from India under the category Best Culinary History Book by Gourmand International Spain, Gourmand World Cook Books Awards 2012.
New Native Kitchen
Author: Freddie Bitsoie
Publisher: Abrams
Published: 2021-11-16
Total Pages: 403
ISBN-13: 1647002524
DOWNLOAD EBOOKModern Indigenous cuisine from the renowned Native foods educator and former chef of Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian From Freddie Bitsoie, the former executive chef at Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian, and James Beard Award–winning author James O. Fraioli, New Native Kitchen is a celebration of Indigenous cuisine. Accompanied by original artwork by Gabriella Trujillo and offering delicious dishes like Cherrystone Clam Soup from the Northeastern Wampanoag and Spice-Rubbed Pork Tenderloin from the Pueblo peoples, Bitsoie showcases the variety of flavor and culinary history on offer from coast to coast, providing modern interpretations of 100 recipes that have long fed this country. Recipes like Chocolate Bison Chili, Prickly Pear Sweet Pork Chops, and Sumac Seared Trout with Onion and Bacon Sauce combine the old with the new, holding fast to traditions while also experimenting with modern methods. In this essential cookbook, Bitsoie shares his expertise and culinary insights into Native American cooking and suggests new approaches for every home cook. With recipes as varied as the peoples that inspired them, New Native Kitchen celebrates the Indigenous heritage of American cuisine.
Spirit of the Harvest
Author: Beverly Cox
Publisher: Echo Point Books & Media
Published: 2020-11-16
Total Pages: 256
ISBN-13: 9781635619157
DOWNLOAD EBOOKPresenting authentic Native American cuisine, award-winning chef Beverly Cox presents a delicious array of wholesome recipes. With an updated resources listing, this book is key for anyone wishing to work with ingredients native to the land.
American Indian Cooking
Author: Carolyn Niethammer
Publisher: U of Nebraska Press
Published: 1999-11-01
Total Pages: 228
ISBN-13: 9780803283756
DOWNLOAD EBOOKThis handy cookbook is an enjoyable and informative guide to the rich culinary traditions of the American Indians of the Southwest. Featured are 150 authentic fruit, grain, and vegetable recipes?foods that have been prepared by generations of Apaches, Zunis, Navajos, Havasupais, Yavapais, Pimas, and Pueblos. These tasty, unique dishes include mesquite pudding, Navajo blue bread, hominy, cherry corn bread, and yucca hash. American Indian Cooking also boasts wonderfully detailed illustrations of dozens of edible wild plants and essential information on their history, use, and importance. Many of these plants can be obtained by mail; a list of mail-order sources in the back of the book allows everyone to sample and savor these distinctive, natural recipes.
