Native American Books - Page 2

Native Plants, Native Healing

Tis Mal Crow

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Customer Reviews:
Total reviews: 4 Average rating: 5.0 of 5

Bringing it Down to Earth 5 out of 5 stars.
10 of 10 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:

This book is a must for beginners and serious students of herbs and of Native American ways. This set of herbal teachings, which draws strongly from the Muscogee tradition, presents an understanding of the healing nature of plants for the first time in book form. In a time of expanding awareness of the potential of herbs, this work shines and beckons. Tis Mal examines common wild plants and in a clear and authoritative style explains how to identify, honor, select, and prepare them for use. Illustrated and indexed by plant name and medical topic.

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

Alma Hogan Snell

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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 SauceWild Carrot PuddingCattail BiscuitsDandelion SoupSalsify Oyster StewBalapia (Berry Pudding)Juneberry PieChokecherry CakeWild Mint TeaBitterberry LemonadeWheel BreadBoiled HoovesBill’s Mother’s Antelope RoastStuffed TroutElk RoastStuffed EggsOld-Time Moose RoastWild Turnip PorridgeWild Turnip BreadFresh Wild SaladBuffalo Cattail StewGround Tomato SaladGooseberry PuddingBearberry ButterSpicy Dried Plum CakeBuffaloberry Jelly

(20070518)

Foods of the Maya: A Taste of the Yucatán

Nancy Gerlach, Jeffrey Gerlach

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

Editorial Review:

Pompano tamales. Shrimp enchiladas. Candied sweet papaya. These are some of the foods whose recipes reside in the pages of Nancy and Jeffrey Gerlach’s Foods of the Maya. The authors have spent years traveling throughout Mexico, familiarizing themselves with the cultures and cuisines of the people they have encountered. They created this cookbook to bring the flavors of the Yucatán to tables north of the border.

In an easy-to-follow format, Foods of the Maya provides handy background and travel information about the region and some of its ruins before dipping into the ninety-one recipes included here, organized according to meal course. There are recipes that will suit most everyone’s palate, from sauces and salsas to soups and sausages; from vegetarian and meat appetizers and main dishes to simple drinks and desserts. Each section begins with a brief description of the course and the types of food involved. The recipes are clear and easy to understand—one need not be a trained chef with a vast kitchen to create a tasty Yucatecan meal.

Foods of the Maya incorporates an array of cooking tips and techniques and a brief glossary of terms to help in food preparation—the authors have ensured that ingredients for their recipes are readily available at local food stores. This edition also includes an introduction by historian Jeffrey Pilcher which helps familiarize readers with the history and cultures of the Yucatán peninsula. So the next time you get a hankering for something different, you might consider cooking up a platter of Yucatán ribs or preparing a bowl of chayote pudding. Take a short trip to the Yucatán—without leaving your kitchen.

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.

Southwest Indian Cookbook

Marcia Keegan

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

My favorite Southwest Indian Cookbook 5 out of 5 stars.
9 of 9 people found this review helpful.

This my favorite cookbook covering Pueblo and Navaho foods. Not only are the recipies delicious and authentic, but the many photographs of the people and the landscape of the southwest, along with their words, has produced a small but beautiful book that displays the recipies within the context of the land and cultures.

A fitting culinary tribute to Native American cuisine 5 out of 5 stars.
0 of 0 people found this review helpful.

Marcia Keegan's Southwest Indian Cookbook wonderfully showcases Pueblo and Navajo recipes enhanced with beautiful photographic images and thematically appropriate quotes. From Potato and Tomato Cream Soup; Skillet Squash; and Taos Rabbit; to Pueblo Venison Stew; Indian Fry Bread; and Navajo Cake, the Southwest Indian Cookbook is a fitting culinary tribute to Native American cuisine and would grace any multicultural kitchen cookbook collection.

One of my favorites! 5 out of 5 stars.
0 of 0 people found this review helpful.

Long before I ever ventured into the Southwest (I did, eventually, to live & work), I brought this little cookbook home to add to my collection. Over the years I cooked it ragged, then loaned it to a friend. It has never come home, so I am absolutely delighted to find a replacement.

This book is full of gorgeous photos and easy, tasty recipes for authentic Southwestern foods. You'll find good food and enjoyment here for years to come.

Native Indian Wild Game, Fish & Wild Foods Cookbook

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Customer Reviews:
Total reviews: 1 Average rating: 3.0 of 5

A good resource about Native American foods 3 out of 5 stars.
19 of 20 people found this review helpful.

I purchased this book because my stepson harvested some acorns recently and I scoured my large cookbook collection, to no avail, for any information on how to process them or use them in cooking. This book contains information on that and so much more.

This would be an excellent resource for a hunter because game and fish of many kinds are covered here. There are recipes for venison curry, venison meatloaf, rabbit pot roast, wild duck with orange sauce and cornbread stuffed trout. There is also a section on edible wild plants and berries, with recipes. Nutritional information is given for many of the food items listed in the book. Did you know that deer meat is loaded with B vitamins, for instance?

To me, one of the best things about the book is that 100% of royalties go to Native charities. In the foreword it says that the royalties have helped to support scholarships, a children's camp and substance abuse programs. So you can give a little back, and you get a great source for Native North American foods.

Editorial Review:

Presents the culinary heritage of North American Native Peoples in a collection of simple-to-prepare recipes that include such dishes as Braised Venison and Vegetables, Oyster and Snapper Stew, and Black Walnut Souffle+a7.

Pueblo Indian Cookbook: Recipes from the Pueblos of the American Southwest

Phyllis Hughes

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Editorial Review:

With over 90,000 copies sold to date, this bestselling cookbook and curio is the definitive collection of Pueblo Indian cookery.

Native Indian Cookbook: Wild Game, Fish, and Wild Edibles

David Hunt

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Editorial Review:

Feast on dishes that are simple to prepare, elegant to serve, and feature all types of wild game, fish, wild plants, berries, and nuts. This is the only book of its kind--presenting the culinary heritage of the North American Native Peoples in a practical way for the modern cook. Recipes include Wild Goose with Apple Raisin Stuffing, Wild Turkey with Oyster Stuffing, Salmon Rice Salad, Mad Bear s Elk Stew, Black Walnut Soufflé, Braised Venison and Vegetables, and dozens of others. Much of the material for the book was provided by the Lovesick Lake Native Women s Association. The research and information gathered from an extensive 2-year oral history project formed the backbone for this book. Also includes the collections received from the Cherokee in North Carolina and groups in the Southwest and Pacific Northwest.

LA Porte Des Indes Cookbook

Mehernosh Mody, Sherin Mody, John Hellon

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

Transform your Indian adventure with this book 5 out of 5 stars.
8 of 9 people found this review helpful.

Imagine a twist on traditional Indian faire, namely one with a resounding French influence. I was so taken by the outstanding cuisine of this London restaurant that describes itself as "Indian Cuisine with a Difference" I pined for their cookbook. My five year wait is over. Is it ever impressive!

I had never dreamed that I could create credible tandoori grilled salmon or prawns on my own outdoor grill at home by following the recipes described in the cookbook. The grilled prawns are such an absolute knock out that unsuspecting dinner guests who instinctively must reach for cocktail sauce find themselves instead reaching for yet another grilled prawn! The green fish curry made with monkfish, with its novel presentation, was another succulent dish expertly nailed.

Tadka Dal (tempered yellow lentils) and Yellow Lentil Soup are other dishes prepared that our guests readily savor. They also made delightful autumn themed additions to our table, what with the blend of yellows, reds and greens.

Mehermosh and Sherin Mody have compiled an exquisite work that is easy to follow and even includes recipes for a number of delectable chutneys and sauces that greatly complement certain foods. Many superb photographs visually accompany dozens of recipes. They sent me scurrying to my local Indian spice shop to round out my spice cabinet. And, I now keep on hand lots of fresh garlic!

Whether one's experience level with Indian cuisine is novice or sophisticated, one will find the cookbook easy to follow and informing. For me, it was well worth the wait. For my friends who cook, well, let's just say they have tasted their way into ordering their own copy of the La Porte des Indes Cookbook!

Editorial Review:

A unique, stunningly produced Indian cookbook, featuring the French créole cuisine of Pondichèry in southern India.

Floras Kitchen: Recipes from a New Mexico Family : LA Cocina De Flora : Recetas De Una Familia De Nuevo Mexico

Regina Romero

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Total reviews: 7 Average rating: 4.5 of 5

Real New Mexican Food 5 out of 5 stars.
9 of 9 people found this review helpful.

I am a native of New Mexico and have loved the cooking of this region all my life. Having moved to Arizona as a young child, it was hard to find mexican food that tastes like "New Mexican" food. There is a difference and reading this book and using the recipes have allowed me to taste the original flavors in my own home. Not only are the recipes original and delicious, but the story of this family is especially interesting and in itself "flavorfull". Great book!

Editorial Review:

In this special cookbook, Regina Romero recalls the traditional Hispanic cooking in the home of her grandmother, Flora Duran Romero, famous for her cooking for six decades. Over fifty classic recipes cover a wide spectrum of delicious foods: chile verde caldo (green chile stew), fideos (a delicate noodle dish), empanaditas (little turnovers), natillas (a heavenly meringue dessert that melts in the mouth), and dozens more. All ingredients and directions have been carefully updated to include modern techniques and current sources of supply. Everyone can make these dishes--even the reduced -fat tamales! Regina Romero has combined the recipes with a heart-warming memoir of this remarkable family. The result is a unique contribution to Southwest cooking.