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Author : Kathryn Smithyman,Bobbie Kalman
Publisher : Crabtree Publishing Company
Page : 36 pages
File Size : 42,7 Mb
Release : 2005
Category : Juvenile Nonfiction
ISBN : 0778703835
Outlines the diet and cooking practices of Native American culture.
Author : Sean Sherman
Publisher : U of Minnesota Press
Page : 280 pages
File Size : 54,5 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 Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and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 : Fernando Divina,Marlene Divina
Publisher : Random House Digital, Inc.
Page : 242 pages
File Size : 50,5 Mb
Release : 2010
Category : Cooking
ISBN : 9781580081191
This 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.
Author : Freddie Bitsoie,James O. Fraioli
Publisher : Abrams
Page : 403 pages
File Size : 55,7 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 : Beverly Cox
Publisher : Echo Point Books & Media
Page : 256 pages
File Size : 53,8 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 : Leslie Beckett
Publisher : Greenhaven Publishing LLC
Page : 26 pages
File Size : 43,5 Mb
Release : 2016-12-15
Category : Juvenile Nonfiction
ISBN : 9781534520943
Readers gain a deeper understanding of and appreciation for Native American history and culture through learning about popular Native American foods. As they explore the engaging text, colorful images, and primary sources, they find fascinating facts about early Native American life, including what Native Americans ate and how they prepared their food. This essential part of social studies curricula is given a fun twist with the addition of simple recipes. As readers follow each detailed set of instructions, they create their own Native American dishes, making history come alive in a dynamic and delicious way.
Author : Niki Walker,Bobbie Kalman
Publisher : Crabtree Publishing Company
Page : 36 pages
File Size : 55,7 Mb
Release : 2005
Category : Juvenile Nonfiction
ISBN : 0778703843
Presents an introduction to the cultural and philosophical beliefs and practices of Native Americans.
Author : Luz Calvo,Catriona Rueda Esquibel
Publisher : arsenal pulp press
Page : 368 pages
File Size : 41,6 Mb
Release : 2016-01-04
Category : Cooking
ISBN : 9781551525938
International Latino Book Award winner, Best Cookbook More than just a cookbook, Decolonize Your Diet redefines what is meant by "traditional" Mexican food by reaching back through hundreds of years of history to reclaim heritage crops as a source of protection from modern diseases of development. Authors Luz Calvo and Catriona Rueda Esquibel are life partners; when Luz was diagnosed with breast cancer in 2006, they both radically changed their diets and began seeking out recipes featuring healthy, vegetarian Mexican foods. They promote a diet that is rich in plants indigenous to the Americas (corn, beans, squash, greens, herbs, and seeds), and are passionate about the idea that Latinos in America, specifically Mexicans, need to ditch the fast food and return to their own culture's food roots for both physical health and spiritual fulfillment. This vegetarian cookbook features over 100 colorful, recipes based on Mesoamerican cuisine and also includes contributions from indigenous cultures throughout the Americas, such as Kabocha Squash in Green Pipian, Aguachile de Quinoa, Mesquite Corn Tortillas, Tepary Bean Salad, and Amaranth Chocolate Cake. Steeped in history but very much rooted in the contemporary world, Decolonize Your Diet will introduce readers to the the energizing, healing properties of a plant-based Mexican American diet. Full-color throughout. Luz Calvo and Catriona Rueda Esquibel are professors at California State East Bay and San Francisco State University, respectively. They grow fruits, vegetables, and herbs on their small urban farm. This is their first book.
Author : Sharon Moore
Publisher : Rosen Classroom
Page : 28 pages
File Size : 41,6 Mb
Release : 2000-12-30
Category : Juvenile Nonfiction
ISBN : 0823981649
Discusses Native American cultures by focusing on their food and recipes.
Author : Andrew George
Publisher : Arsenal Pulp Press
Page : 193 pages
File Size : 46,5 Mb
Release : 2013-10-14
Category : Cooking
ISBN : 9781551525082
Native American cuisine comes of age in this elegant, contemporary collection that reinterprets and updates traditional Native recipes with modern, healthy twists. Andrew George Jr. was head chef for aboriginal foods at the 2010 Winter Olympics in Vancouver; his imaginative menus reflect the diverse new culinary landscape while being mindful of an ages-old reverence for the land and sea, reflecting the growing interest in a niche cuisine that is rapidly moving into the mainstream to become the "next big thing" among food trends. Andrew also works actively at making Native foods healthier and more nutritious, given that Native peoples suffer from diabetes at twice the rates of non-Natives; his recipes are lighter, less caloric, and include Asian touches, such as bison ribs with Thai spices, and a sushi roll with various cooked fish wrapped in nori. Other dishes include venison barley soup, wild berry crumble, seas asparagus salad, and buffalo tourtière. Full of healthy, delicious, and thoroughly North American fare, Modern Native Feasts is the first Native American foods cookbook to go beyond the traditional and take a step into the twenty-first century. Andrew George Jr. is a member of the Wet'suwet'en Nation in British Columbia. He participated on the first all-Native team at the Culinary Olympics in Frankfurt, Germany, and in 2012 was part of a group of chefs from twenty-five countries on a US State Department initiative called "Culinary Diplomacy: Promoting Cultural Understanding Through Food." His first book, A Feast for All Seasons, was published in 2010.
Author : E. Barrie Kavasch
Publisher : Courier Corporation
Page : 272 pages
File Size : 43,6 Mb
Release : 2013-05-27
Category : Cooking
ISBN : 9780486319056
From clambakes to wild strawberry bread, this practical primer on natural foods not only provides recipes for varied Native American dishes but also describes uses of ceremonial, medicinal, and sacred plants. 147 illustrations.
Author : Melissa Raé Shofner
Publisher : Gareth Stevens Publishing LLLP
Page : 32 pages
File Size : 42,8 Mb
Release : 2017-12-15
Category : Juvenile Nonfiction
ISBN : 9781538208793
"Native Americans hunted, fished, farmed, gathered, and raised animals for food. Depending on where they lived, this meant one tribe's diet could be vastly different from another tribe's. Food is always an attention-grabbing topic, and readers will find this book especially interesting as they learn about the culinary dishes and traditions of a variety of peoples across America. Fact boxes offer additional information and contribute to the eye-catching layout."
Author : Heid Ellen Erdrich
Publisher : Unknown
Page : 0 pages
File Size : 55,6 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 : E. Barrie Kavasch
Publisher : Random House (NY)
Page : 232 pages
File Size : 47,6 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 : Dolly Watts,Annie Watts
Publisher : ReadHowYouWant.com
Page : 310 pages
File Size : 46,5 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.