American Indian cooking : recipes from the Southwest / Carolyn Niethammer ; with a foreword by Ann Woodin ; illustrations by Jenean Thomson.
Material type: TextPublisher: Lincoln : University of Nebraska Press, 1999Edition: 1st Bison Books print. editionDescription: xxxii, 191 pages : illustrations ; 29 cmContent type:- text
- unmediated
- volume
- 080328375X
- 9780803283756
- American Indian food and lore
- 641.59297 21
- E78.S7 N53 1999
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.59297 NIE (Browse shelf(Opens below)) | 1 | Available | A195553B |
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641.59296073 HAR High on the hog : a culinary journey from Africa to America / | 641.59296073 OPI Hog & hominy : soul food from Africa to America / | 641.59297 MIH Recovering our ancestors' gardens : indigenous recipes and guide to diet and fitness / | 641.59297 NIE American Indian cooking : recipes from the Southwest / | 641.592994 FUL Māori food and cookery / | 641.592994 FUL Māori food and cookery / | 641.592994 RIL Māori vegetable cooking : traditional and modern methods / |
Originally published: American Indian food and lore. New York ; London : Collier Macmillan, 1974. With new pref.
Includes bibliographical references (pages 175-178) and index.
Foreword -- Acknowledgments -- Introduction -- I. Cactus and Cactuslike Plants -- Agave -- Barrel Cactus -- Cholla -- Ocotillo -- Prickly Pear -- Saguaro -- Yucca -- II. Nuts and Seeds -- Acorn -- Grass Seed -- Jojoba -- Mesquite -- Pinyon Pine -- Sunflower -- Black Walnut -- III. Grapes, Berries, and Cherries -- Chokecherry -- Wild Currant -- Elderberry -- Wild Grape -- Ground Cherry -- Desert Hackberry -- Net-Leaf Hackberry -- Manzanita -- Wild Rose -- Squawberry -- Wolf Berry -- IV. Foods of Marsh and Mesa -- Buffalo Gourd -- Cattail -- Cota -- Devil's Claw -- Mormon Tea -- Wild Onion -- Puffball -- V. Greens -- Rocky Mountain Beeweed -- Canaigre -- Curly Dock -- Dandelion -- Lamb's-Quarter -- Wild Mint -- Horsemint -- Pigweed -- Purslane -- Monkey Flower -- Tumbleweed -- VI. Agriculture -- Beans -- Chili -- Corn -- Melon -- Pumpkin -- Squash -- Wheat -- Notes -- Sources -- Bibliography -- Medical Index -- General Index.
"This 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."--Jacket.
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