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American Indian cooking : recipes from the Southwest / Carolyn Niethammer ; with a foreword by Ann Woodin ; illustrations by Jenean Thomson.

By: Material type: TextTextPublisher: Lincoln : University of Nebraska Press, 1999Edition: 1st Bison Books print. editionDescription: xxxii, 191 pages : illustrations ; 29 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 080328375X
  • 9780803283756
Uniform titles:
  • American Indian food and lore
Subject(s): DDC classification:
  • 641.59297 21
LOC classification:
  • E78.S7 N53 1999
Online resources:
Contents:
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.
Review: "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."Summary: "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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Holdings
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

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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