Southwest Indian Cookbook
Author: Marcia Keegan
Publisher: Clear Light Pub
Published: 1987-01-01
Total Pages: 120
ISBN-13: 9780940666030
DOWNLOAD EBOOK →Includes recipes and food lore of both Navajo and Pueblo Indian cultures
Author: Marcia Keegan
Publisher: Clear Light Pub
Published: 1987-01-01
Total Pages: 120
ISBN-13: 9780940666030
DOWNLOAD EBOOK →Includes recipes and food lore of both Navajo and Pueblo Indian cultures
Author: Zora Getmansky Hesse
Publisher:
Published: 1973
Total Pages: 72
ISBN-13:
DOWNLOAD EBOOK →Aboriginal and modern recipes from many SW tribes. Contains two excellent recipes for Navajo Fry Bread.
Author: Phyllis Hughes
Publisher:
Published: 1977
Total Pages: 64
ISBN-13: 9780890130940
DOWNLOAD EBOOK →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
Published: 1999
Total Pages: 68
ISBN-13: 9781877856891
DOWNLOAD EBOOK →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: Zora Hesse
Publisher:
Published: 1998
Total Pages: 60
ISBN-13: 9780865410428
DOWNLOAD EBOOK →Over 31 recipes. Includes techniques for preparing beans and vegetables and for roasting and drying a variety of chiles.
Author: Lois Ellen Frank
Publisher: Random House Value Pub
Published: 1991
Total Pages: 160
ISBN-13: 9780517147504
DOWNLOAD EBOOK →Author: Fernando Divina
Publisher: Random House Digital, Inc.
Published: 2010
Total Pages: 242
ISBN-13: 1580081193
DOWNLOAD EBOOK →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: Bridget White
Publisher: AuthorHouse
Published: 2013-01-17
Total Pages: 227
ISBN-13: 1477251642
DOWNLOAD EBOOK →Anglo-Indian Cuisine: A Legacy of Flavours from the Past is a comprehensive and unique collection of easy-to-follow recipes of popular and well-loved Anglo-Indian dishes. The repertoire is rich and vast, ranging from roasts, cutlets, croquettes, pasties, etc., to mouthwatering curries, side dishes, spicy fries, foogaths, biryani and pilafs, pickles, chutneys etc., picking up plenty of hybrids along the way. The sumptuous Anglo-Indian dishes such as Yellow Coconut Rice and Mince Ball (Kofta) Curry / Bad Word Curry, Pepper Water, Mulligatawny Soup, Grandmas Country Captain Chicken, Railway Mutton Curry, Dak Bungalow Curry, Crumbed Lamb Chops, Anglo-Indian Masala Chops, Pepper Steaks, Beef Country Captain, Ding Ding, Stews, Duck Buffat, Almorth, Brinjal Pickle, Salt Fish Pickle, Fish Padda, etc., which were very popular in the olden days, will take one on an exotic nostalgic journey to culinary paradise. Anglo-Indian Cuisine: A Legacy of Flavours from the Past was selected as the Winner from India under the category Best Culinary History Book by Gourmand International Spain, Gourmand World Cook Books Awards 2012.
Author: Carolyn J. Niethammer
Publisher:
Published: 2011
Total Pages: 0
ISBN-13: 9780816529193
DOWNLOAD EBOOK →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: Freddie Bitsoie
Publisher: Abrams
Published: 2021-11-16
Total Pages: 403
ISBN-13: 1647002524
DOWNLOAD EBOOK →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.