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Author : Lois Ellen Frank,Cynthia J. Frank
Publisher : Random House Value Pub
Page : 160 pages
File Size : 55,5 Mb
Release : 1991
Category : Cookery, American
ISBN : 0517147505
Author : Sean Sherman
Publisher : U of Minnesota Press
Page : 280 pages
File Size : 45,7 Mb
Release : 2017-10-10
Category : Cooking
ISBN : 9781452967431
2018 James Beard Award Winner: Best American Cookbook Named one of the Best Cookbooks of 2017 by NPR, The Village Voice, Smithsonian Magazine, UPROXX, New York Magazine, San Francisco Chronicle, Mpls. St. PaulMagazine and others Here is real food—our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef’s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut–maple bites. The Sioux Chef’s Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.
Author : Lois Ellen Frank
Publisher : Ten Speed Press
Page : 464 pages
File Size : 43,5 Mb
Release : 2013-02-20
Category : Cooking
ISBN : 9780307814692
In 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
Author : Lois Ellen Frank,Cynthia J. Frank,John Sedlar
Publisher : Clarkson Potter
Page : 160 pages
File Size : 40,7 Mb
Release : 1991
Category : Cooking
ISBN : 0517574179
Adapts traditional dishes and techniques to the modern kitchen
Author : Dolly Watts,Annie Watts
Publisher : ReadHowYouWant.com
Page : 310 pages
File Size : 48,5 Mb
Release : 2010-05-07
Category : Cooking
ISBN : 9781458753816
The food traditions of North America's indigenous peoples are centuries-old and endure to this day. Feasts that include a bounty of land and sea are the focal point of celebrations and ceremonies; for many, food is what connects them to family, community, and the afterlife. Where People Feast, one of the few indigenous cookbooks available, focuses on Canadian west coast Native cuisine, which takes advantage of the area's abundant seafood, game, fruits, and vegetables - with ingredients both exotic (oolichan, venison, grouse) and common (salmon, crab, berries). Dolly Watts and her daughter Annie are from the Gitk'san First Nation in British Columbia, and are the proprietors of the Liliget Feast House in Vancouver, the only First Nations fine dining establishment of its kind. For almost two decades, Dolly and (later) Annie have focused on serving Native cuisine that is both traditional and modern; while many recipes are steeped in history, others are contemporary takes that acknowledge other cuisines both near and far. The book includes 16 full-colour photographs, and 120 delectable dishes that can be easily replicated by chefs at home; the authors also offer plenty of handy suggestions and substitution ideas. For Dolly and Annie, Where People Feast is the culmination of a lifetime's work dedicated to introducing people to the extraordinary foods that are truly North American. Recipes include Smoked Salmon Mousse, Indian Tacos, Venison Meatballs, Alder-Grilled Breast of Pheasant, Blackberry-Glazed Beets, Wild Rice Pancakes, Seaweed and Salmon Roe Soup, and Wild Blueberry Cobbler.
Author : Heid Ellen Erdrich
Publisher : Unknown
Page : 0 pages
File Size : 49,6 Mb
Release : 2013
Category : Cooking
ISBN : 0873518942
A celebration of intensely local foods on a spectrum spanning traditional American Indian treatments and creative contemporary fusion.
Author : Freddie Bitsoie,James O. Fraioli
Publisher : Abrams
Page : 403 pages
File Size : 51,5 Mb
Release : 2021-11-16
Category : Cooking
ISBN : 9781647002527
Modern 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.
Author : E. Barrie Kavasch
Publisher : Random House (NY)
Page : 232 pages
File Size : 46,6 Mb
Release : 1979
Category : Cooking
ISBN : IND:39000005788802
Presents recipes for a wide variety of American Indian foods, with descriptions of wild plants and explanations of how to harvest and use them.
Author : Gustaf Nordenskiöld
Publisher : Unknown
Page : 450 pages
File Size : 40,7 Mb
Release : 1893
Category : Cliff-dwellers
ISBN : MSU:31293106893393
Author : Anonim
Publisher : Unknown
Page : 558 pages
File Size : 47,6 Mb
Release : 1993
Category : History
ISBN : UOM:39015033080154
Introduction to the Native peoples of the American Southwest.
Author : Lynn Nusom
Publisher : Western National Parks Association
Page : 68 pages
File Size : 46,5 Mb
Release : 1999
Category : Cooking
ISBN : 1877856894
Although the tastes are rich and complex, southwestern cooking is really very simple.Authentic Southwestern Cooking includes all the favorites from delicious standards like chicken enchiladas and caldo to tasty Indian fry bread and empanadas. Author Lynn Nusom's straightforward directions help you enjoy the food of the Southwest at home. A handy pantry section shows you how to find ingredients, or substitutes, wherever you live. And color photographs show you how to present the meals with panache. They are all here; burritos, nachos, guacamole, flan, and many more. Some of the tastiest cooking in the world developed from the blending of the Indian and Spanish cultures.Authentic Southwestern Cooking brings this delicious food to you in a simple, clear format.
Author : Beverly Cox
Publisher : Echo Point Books & Media
Page : 256 pages
File Size : 43,6 Mb
Release : 2020-11-16
Category : Electronic
ISBN : 1635619157
Presenting 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.
Author : Veronica E. Velarde Tiller
Publisher : Bowarrow Publishing Company
Page : 1154 pages
File Size : 51,8 Mb
Release : 2005
Category : Indian business enterprises
ISBN : UOM:39076002601552
This comprehensive guide to 562 American Indian tribes includes tribal history and culture and current information on location, tribal government, services and facilities, economic activity, and tribal contact information.
Author : George Erdosh
Publisher : The Rosen Publishing Group
Page : 24 pages
File Size : 41,8 Mb
Release : 1997
Category : Juvenile Nonfiction
ISBN : 9780823951161
Describes the different kinds of food and methods of cooking that had been common to Indians in each of five areas of the United States. Includes recipes.
Author : Harriet Kuhnlein,Nancy J Turner
Publisher : Routledge
Page : 745 pages
File Size : 42,6 Mb
Release : 2020-10-28
Category : Nature
ISBN : 9781000092325
First published in 1991, Traditional Plant Foods of Canadian Indigenous Peoples details the nutritional properties, botanical characteristics and ethnic uses of a wide variety of traditional plant foods used by the Indigenous Peoples of Canada. Comprehensive and detailed, this volume explores both the technical use of plants and their cultural connections. It will be of interest to scholars from a variety of backgrounds, including Indigenous Peoples with their specific cultural worldviews; nutritionists and other health professionals who work with Indigenous Peoples and other rural people; other biologists, ethnologists, and organizations that address understanding of the resources of the natural world; and academic audiences from a variety of disciplines.
