Native American Books

Spirit of the Harvest: North American Indian Cooking

Martin Jacobs, Beverly Cox

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Customer Reviews:
Total reviews: 6 Average rating: 5.0 of 5

BEST American cookbook yet! 5 out of 5 stars.
20 of 21 people found this review helpful.

The photography is unbelievable and the recipes work! The book gives us a palatable way to enjoy the true native american way of cooking. I would highly reccomend this book to everyone that loves to experience the enjoyment of cooking new recepies and the even greater enjoyment of eating what they have re-created. A great book for all ages and ethnic backrounds. Good food and lots of it!

Easy Recipes, Beautiful Photographs 5 out of 5 stars.
18 of 19 people found this review helpful.

This is a "must have" cookbook if you'd like to prepare authentic Native American food. The ingredients are easy to find in any well stocked grocery store, and the recipes are not difficult. No "weird" ethnic foods here- just good meals made with what's available. The historical background for the foods of different tribes is an interesting read. The photographs and drawings are absolutely beautiful- those alone are good reasons to purchase this book!

Culinary Excellence That is Truly Authentic 5 out of 5 stars.
7 of 7 people found this review helpful.

Great recipes...I orignally bought a copy of this book in 1994 and have tried virtually every recipe in the book. I subsequently purchased a copy in 2006 as a gift for a family member. I asked my family to consider a new tradition in 2006; replacing the standard Christmas dinner with a "Native Harvest" the outcome was brilliant. Consequently my entire family agreed to embrace this concept and pass it along to the children. We found inspiration in the recipes from this truly amazing cook book and an opportunity to honor our ancesters and Native American culture as a whole.

Native Harvests: American Indian Wild Foods and Recipes

E. Barrie Kavasch

Amazon Price: $10.36 List Price: $12.95 Usually ships in 24 hours By: Dover Publications Amazon Marketplace: 33 new & used starting at $7.65

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Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

EXCEPTIONAL CLASSIC !!! 5 out of 5 stars.
11 of 12 people found this review helpful.

This new edition of NATIVE HARVESTS is the most robust treatment with an especially beautiful new cover! More photographs and drawings adorn this fine Dover edition. What a great classic! This book has educated a whole generation fo wilf foods foragers, and folks intrigued with Native American fare. This new edition holds more "gifts" of native quotes, spirituality, stories, and suggested menus. I am so grateful for this excellent new book, which takes its place among each of the previous versions in my collections. Each is well-used, well-read, and abundantly travelled!

Wonderful Ideas! 5 out of 5 stars.
0 of 0 people found this review helpful.

I had purchased this book as a gift for Christmas for a friend. She received it, and told me she loved the receipes and could not wait to try them. She was very pleased with the book, and said it was a great gift!

Editorial Review:

Practical primer on natural foods not only provides recipes for varied Native American dishes but also describes uses of ceremonial, medicinal, and sacred plants. From clambakes to wild strawberry bread, the volume is simultaneously a field guide, cookbook, and useful manual on herbal remedies. 139 black-and-white illustrations; 8 in color.

American Indian Cooking: Recipes from the Southwest

Carolyn Niethammer

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

Unique, accessible, fascinating, "reader friendly". 5 out of 5 stars.
14 of 14 people found this review helpful.

Based on wild/natural foods grown and gathered by Native Americans of the Southwest, American Indian Cooking presents a wealth of information on plants, uses and updated recipes for their consumption. Each plant is listed, described and illustrated painstakingly, followed by the plant's uses and recipes for serving. A great deal of Native American agrarian history is effortlessly presented in this attractive book. Some eye catching recipes are given for: Saguaro Cactus Jelly, Sweet Pumpkin Muffins, Walnut Corn Bread, Roasted Pumpkin Seeds, Blue Corn Mush with Onion Gravy, and Zuni Succotash. Take a walk in the desert and see what wonderful edible plants nature has provided.

Editorial 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.

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.

A Taste of Heritage: Crow Indian Recipes and Herbal Medicines (At Table)

Alma Hogan Snell

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Subjects -> Medicine

Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

Editorial Review:

Drawing on the knowledge and wisdom of countless generations of Crow Indian women, the well-known speaker and teacher Alma Hogan Snell presents an indispensable guide to the traditional lore, culinary uses, and healing properties of native foods.

A Taste of Heritage imparts the lore of ages along with the traditional Crow philosophy of healing and detailed practical advice for finding and harvesting plants: from the key to creating irresistible dishes of cattails and dandelions, salsify and Juneberries, antelope meat and buffalo hooves, to the secret of using plants to enhance beauty and incite love. Snell describes the age-old practice of turning wildflowers and garden plants into balms and remedies for such ailments and injuries as snakebite, headache, leg cramps, swollen joints, asthma, and sores. She brings to bear not only her lifetime of experience but also the invaluable lessons of her grandmother, the legendary medicine woman Pretty Shield.

With life-enhancing recipes for everything from soups, teas, and breads to poultices, aphrodisiacs, and fertility aids, A Taste of Heritage is above all a fascinating cultural document certain to enrich the reader’s relationship with the natural world.

A partial list of recipes:

Wild Bitterroot Sauce

Wild Carrot Pudding

Cattail Biscuits

Dandelion Soup

Salsify Oyster Stew

Balapia (Berry Pudding)

Juneberry Pie

Chokecherry Cake

Wild Mint Tea

Bitterberry Lemonade

Wheel Bread

Boiled Hooves

Bill’s Mother’s Antelope Roast

Stuffed Trout

Elk Roast

Stuffed Eggs

Old-Time Moose Roast

Wild Turnip Porridge

Wild Turnip Bread

Fresh Wild Salad

Buffalo Cattail Stew

Ground Tomato Salad

Gooseberry Pudding

Bearberry Butter

Spicy Dried Plum Cake

Buffaloberry Jelly

(05/18/2007)

Floyd's India

Keith Floyd

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Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

An excellent guide - both India and Indian cuisine! 5 out of 5 stars.
9 of 9 people found this review helpful.

I have loved Indian cuisine and culture for many years - and have read many books on both.
In my collection, this book stands out as a truly great guide to authentic Indian cookery, and to the history and culture of India itself.
Keith Floyd opens this book with a travelogue which is a joy to read. Profuse use of photographs create a great atmosphere as you see the places described come alive on the page.
Next, we are introduced to a range of dishes (both vegetarian and non-vegetarian), and those I have tried I have enjoyed a great deal.
In summary, this is a great book, and one of my favourite guides to India and indian food. If you are looking for a book on either, you could do a lot worse than to buy this book! I very highly recommend it!
One sentance review: "A great Indian cookbook that is a joy both to read and to use!"

Editorial Review:

This title accompanies the eight-part television series for Channel 5 of the same name. In the series, Keith Floyd turns his attention to the remarkable continent of India, traveling throughout the country, comparing and contrasting the different food styles. The book depicts his journey from the green hill stations in the north of the country, through the bustling markets of Delhi, Calcutta and Madras, to the lush rice fields of the south. He cools off in the sparkling waters of the Indian Ocean and takes tiffin with sari-clad memsahibs. He uses the local specialities - the spices, mustard greens, dals, ghee, lotus seeds, almonds, and paneer - to create pasandas, kormas, koftas, bhajiyas, and all manner of spicy curries. Throughout his travels, Floyd meets the local people, shops in local markets and cooks according to local customs.

Native Plants, Native Healing

Tis Mal Crow

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Customer Reviews:
Total reviews: 3 Average rating: 5.0 of 5

Bringing it Down to Earth 5 out of 5 stars.
9 of 9 people found this review helpful.

When gathering plants out in the bush for medicine, it is useful to carry some kind of field guide. For the uninitiated, the most comprehensive field guides quickly overwhelm, frequently with "skull and crossbones" designations of toxicity.

Native healer Tis Mal Crow reigns it all in by describing only 22 or so widely available and ubiquitous plants. Without the distancing effect of the western botanist describing "traditional uses", Tis Mal Crow gets down to earth: This is what it is. This is what it looks like. This is what it's for. This is how to use it - with appropriate cautions. Most importantly of all, Tis Mal Crow outlines the spirit and intent with which you must go gathering, to bond with and elicit the cooperative spirit of the plant involved.

Native Plants, Native Healing is engaging. If you only ever work with these 22 plants, you will have learned much.

Editorial Review:

The author highlights common plants of the Eastern woodlands and explains how to identify, honor, select, and prepare them. Illustrated and indexed by plant name and medical topic.

Foods of the Southwest Indian Nations: Traditional & Contemporary Native American Recipes

Lois Ellen Frank

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Customer Reviews:
Total reviews: 8 Average rating: 5.0 of 5

Beautiful Photographs and Fabulous Recipes! 5 out of 5 stars.
12 of 16 people found this review helpful.

I ordered 150 of these magnificent cookbooks for a large group of corporate meeting attendees and everyone loved them! I have never received more compliments on a meeting attendee gift. Ms. Frank does an incredible job of enlightening her readers on the cultures and culinary expertise of Native Americans. The photographs are so remarkable that you feel her dish sitting right in front of you. Not only did our group receive this most extraordinary cookbook, but Lois Ellen Frank and Walter Whitewater came to our event in Santa Fe and personalized every single cookbook for all 150 people! Ms. Frank was gracious enough to give personal attention to every individual and share stories of the successes of her cookbook. I could never have asked for a more successful event, thanks to the magnificent work of a culinary genius! Thank you Lois!

Editorial Review:

In this gloriously photographed book, renowned photographer and Native American-food expert Lois Ellen Frank, herself part Kiowa, presents more than 80 recipes that are rich in natural flavors and perfectly in tune with today's healthy eating habits. Frank spent four years visiting reservations in the Southwest, documenting time-honored techniques and recipes. With the help of culinary advisor and Navajo Nation tribesman Walter Whitewater, a chef in Santa Fe, Frank has adapted the traditional recipes to modern palates and kitchens. Inside you'll find such dishes as Stuffed Tempura Chiles with Fiery Bean Sauce, Zuni Sunflower Cakes, and Prickly Pear Ice. With its wealth of information, this book makes it easy to prepare and celebrate authentic Native American cooking.

Foods of the Americas: Native Recipes and Traditions

Fernando Divina, Marlene Divina

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Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

Awesome Chef, awesome book 5 out of 5 stars.
12 of 14 people found this review helpful.

I work for Chef Divina, and we make a lot of the dishes from this book in the restaurant. The Wild Rice and Corn Fritters are a huge hit. Also the Huckleberry Sorbet is to die for! He wrote this book with his wife, they also won a James Beard Award for this book as well. This chef is awesome to work with and someone I look up to and hope to be like.

Editorial Review:

The culinary traditions of the native peoples of the Americas are celebrated in this lavish book produced in association with the Smithsonian National Museum of the American Indian. Written by chef Fernando Divina and Marlene Divina, who is of Chippewa heritage, FOODS OF THE AMERICAS presents 140 modern recipes that incorporate a wide array of foods cultivated by native people throughout North and South America. The book also includes nine illustrated short essays by native writers that provide an American Indian perspective on a variety of indigenous food traditions. Illustrated with food photographs as well as images from the museum's vast collections, the book is being published to coincide with the opening of the museum's flagship site on the National Mall on September 21, 2004.

The Historical Cookbook of the American Negro: The Classic Year-Round Celebration of Black Heritage from Emancipation Proclamation Breakfast Cake to Wandering Pilgrim's Stew

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Customer Reviews:
Total reviews: 3 Average rating: 4.5 of 5

Editorial Review:

From the organization that brought us The Black Family Reunion cookbooks comes The Historical Cookbook of the American Negro, a fun, richly brewed collection of recipes, historical facts, photos, and personal anecdotes. First published in 1958 by the National Council of Negro Women, it includes contributions from members in thirty-six states plus the District of Columbia and offers exceptional insight into American history and the African-American community at the time of its publication. As John Hope Franklin (whose own family owns a copy of the book) points out, much of the cultural information in the cookbook has never been passed down to successive generations.

Arranged according to the calendar year, the cookbook opens with a cake to be baked in celebration of both New Year's Day and the Emancipation Proclamation. Scattered among the recipes one finds excerpts from documents such as the Gettysburg Address and the Universal Declaration of Human Rights. Tributes to well-known figures like Harriet Tubman, Phillis Wheatley, and Booker T. Washington appear alongside brief bios and recipes in celebration of important but obscured figures. This delightful collection of delicious recipes helps us commemorate African-American history throughout the year.

Cape Cod Wampanoag Cookbook: Wampanoag Indian Recipes, Images & Lore

Earl Mills, Betty Breen

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Customer Reviews:
Total reviews: 2 Average rating: 4.5 of 5

Cape Cod Wampanoag Cookbook 5 out of 5 stars.
12 of 12 people found this review helpful.

More Patti Page's "Old Cape Cod" than a collection of recipes, The Cape Cod Wampanoag Cookbook is a wonderful concoction of good reading and favorite meals simplified. Essays are interspersed with mouth-watering and heart-warming dinners, soups, chowders, and breads. A history of the cranberry bogs winds its way through one chapter, carefully following the transition from a time when native children crawled on hands and knees to pick cranberries by hand to the modern method of wet harvesting the bogs. A childhood spent as an Indian guide for hunting and fishing expeditions is well documented in charming narratives spinkled through the book. Earl Mills' voice comes throgh in stories which are divided according to the four seasons, telling readers how his people lived according to the land.
The owner and cook of a popular Cape Cod restaurant for close to thirty years, Mills is Chief Flying Eagle of the Mashpee Wampanoags and former athletic director of the Falmouth , MA public schools. Breen, who has captured his spirit as well as a native respect for Mother Earth, has also captured Cape Cod at its best. Her thoughts on Thanksgiving are worth the price of this little gem of a book.
I read the book cover to cover and then bought it for every one on my Christmas list. Readers, eaters and cooks alike will cherish this delightful gem!