Author: Marcia Keegan
Publisher: Clear Light Pub
ISBN: 9780940666030
Category : Cooking
Languages : en
Pages : 120

View

Book Description
Includes recipes and food lore of both Navajo and Pueblo Indian cultures

Author: Zora Getmansky Hesse
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 68

View

Book Description
Abstract: A collection of 39 recipes contributed by 5 Indian tribes of the American Southwest features staple foods traditionally grown in Indian village gardens. These native foods include corn, squash, pinto beans, red and green chilis, pumpkin, and wild desert plants, e.g., prickly pear, mesquite, tepary, squawberry, and cholla. Many recipes of the Apache, Papago, Pima, Pueblo, and Navajo originated before contact was made with Spanish culture; others include foods introduced with colonization. Most ingredients found in these recipes, however, are available in local supermarkets and grocery stores. (nm).

Author: Phyllis Hughes
Publisher:
ISBN: 9780890130940
Category : Cooking
Languages : en
Pages : 64

View

Book Description
This 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.

Author: Lynn Nusom
Publisher: Western National Parks Association
ISBN: 9781877856891
Category : Cooking
Languages : en
Pages : 68

View

Book Description
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: Lois Ellen Frank
Publisher: Random House Value Pub
ISBN: 9780517147504
Category : Cookery, American
Languages : en
Pages : 160

View

Book Description

Author: Fernando Divina
Publisher: Random House Digital, Inc.
ISBN: 1580081193
Category : Cooking
Languages : en
Pages : 242

View

Book Description
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: Beverly Cox
Publisher: Echo Point Books & Media
ISBN: 9781635619157
Category :
Languages : en
Pages : 256

View

Book Description
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: Carolyn J. Niethammer
Publisher:
ISBN: 9780816529193
Category : Cooking
Languages : en
Pages : 0

View

Book Description
Over the last few decades, interest in eating locally has grown quickly. From just-picked apples in Washington to fresh peaches in Georgia, local food movements and farmer’s markets have proliferated all over the country. Desert dwellers in the Southwest are taking a new look at prickly pear, mesquite, and other native plants. Many people’s idea of cooking with southwestern plants begins and ends with prickly pear jelly. With this update to the classic Tumbleweed Gourmet, master cook Carolyn Niethammer opens a window on the incredible bounty of the southwestern deserts and offers recipes to help you bring these plants to your table. Included here are sections featuring each of twenty-three different desert plants. The chapters include basic information, harvesting techniques, and general characteristics. But the real treat comes in the form of some 150 recipes collected or developed by the author herself. Ranging from every-day to gourmet, from simple to complex, these recipes offer something for cooks of all skill levels. Some of the recipes also include stories about their origin and readers are encouraged to tinker with the ingredients and enjoy desert foods as part of their regular diet. Featuring Paul Mirocha’s finely drawn illustrations of the various southwestern plants discussed, this volume will serve as an indispensible guide from harvest to table. Whether you’re looking for more ways to prepare local foods, ideas for sustainable harvesting, or just want to expand your palette to take in some out-of-the-ordinary flavors, Cooking the Wild Southwest is sure to delight.

Author: E. Barrie Kavasch
Publisher: Random House (NY)
ISBN:
Category : Cooking
Languages : en
Pages : 232

View

Book Description
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: Carolyn Niethammer
Publisher: University of Arizona Press
ISBN: 0816538891
Category : Cooking
Languages : en
Pages : 233

View

Book Description
Drawing on thousands of years of foodways, Tucson cuisine blends the influences of Indigenous, Mexican, mission-era Mediterranean, and ranch-style cowboy food traditions. This book offers a food pilgrimage, where stories and recipes demonstrate why the desert city of Tucson became American’s first UNESCO City of Gastronomy. Both family supper tables and the city’s trendiest restaurants feature native desert plants and innovative dishes incorporating ancient agricultural staples. Award-winning writer Carolyn Niethammer deliciously shows how the Sonoran Desert’s first farmers grew tasty crops that continue to influence Tucson menus and how the arrival of Roman Catholic missionaries, Spanish soldiers, and Chinese farmers influenced what Tucsonans ate. White Sonora wheat, tepary beans, and criollo cattle steaks make Tucson’s cuisine unique. In A Desert Feast, you’ll see pictures of kids learning to grow food at school, and you’ll meet the farmers, small-scale food entrepreneurs, and chefs who are dedicated to growing and using heritage foods. It’s fair to say, “Tucson tastes like nowhere else.”