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.
This cookbook invites you to experience the Native American cultures of Southern California through their foods. Full-color photos and detailed recipes showcase the diversity, health, and flavor of modern cuisine made from Southern California native plants in combination with other foods. The results are mouthwatering: dishes including mesquite-rubbed quail marinated in prickly pear juice, "superfood" cookies featuring chia and pine nuts, acorn dumplings, and tepary tart topped with an elderberry reduction. Accompanied by essays that bring to life the rich history and the hopeful future of the Native people of the area, Cooking the Native Way showcases the luscious scents and tastes of vibrant indigenous cultures and is for all who wish to reconnect with the land through gathering, cooking, and savoring.
While there were major variations from region to region and from season to season, in general, the traditional diets of Indigenous peoples of North America were remarkably healthy--high in protein and nutrients, low in salt, sugar and nearly without refined carbohydrates, featuring large and small game, waterfowl, eggs, fish and seafood, tubers, berries, tree roots, grasses, seeds and cultivated food crops.
As a classically trained chef of First Nations heritage, David Wolfman has a passion for bringing these traditional food sources together with European cooking techniques. In Cooking with the Wolfman, he and his wife, Marlene, share recipes gathered from David's career as a caterer, culinary professor and host of a popular cooking show, as well as a few family favourites, like an updated version of Marlene's great-grandmother's recipe for pemmican.
Covering everything from the origin of bannock to the finer points of filleting a fish, Cooking with the Wolfman is accessible to readers of every culinary skill level, with step-by-step instructions and charts covering the fundamentals of cooking, from knife handling techniques, choosing cuts of meat and making stocks and sauces to home smoking.
From foodies who want to try locally foraged ingredients to Indigenous cooks looking for new ways to enjoy familiar traditional foods, David Wolfman's easy-to-follow recipes make Indigenous Fusion available to everyone. With over one hundred recipes including Buffalo Egg Rolls with Mango Strawberry Dip, Buttery Bourbon Hot-Smoked Oysters, Slow-Cooked Ginger Caribou Shanks, and Blackened Sea Scallops with Cream of Pumpkin as well as beautiful colour photographs, Cooking with the Wolfman will inspire readers to bring more traditional foods into their kitchens.
Celebrating Native California food gathering and preparation across the seasons, Kathleen Rose Smith reveals the practices handed down through generations of her Bodega Miwuk and Pomo ancestors, and shares how these traditions have evolved into the contemporary ways her family still enjoys wild foods. Her knowledge and personal reflections are expressed through recipes, stories, and artwork, recording not only the technical aspects of food gathering, but also the social and spiritual--inextricable elements of traditional California Indian food preparation. She explores relationships between people and nature, and the deep cultural knowledge--respect, thankfulness, joy, and sacrifice--that gives meaning and grace to these most ordinary aspects of daily life.
Complete with family stories and photos, this elegant memoir illuminates a world of sustainable bounty--full of abalone, salmon, seaweed, and strawberries. It is at once a pleasure to read and a lesson in survival: the survival of the foods and of the people themselves.
Traditional North American Native peoples' cuisine has existed for centuries, but its central tenet of respecting nature and its bounty have never been as timely as they are now. Andrew George Jr. of the Wet'suwet'en Nation in Canada is a well-respected aboriginal chef and instructor who has spent the last twenty-five years promoting the traditions of First Nations food. In "A Feast for All Seasons," written with Robert Gairns, he has compiled aboriginal recipes that feature ingredients from the land, sea, and sky, elements of an enduring cuisine that illustrate respect for the environment and its creatures and an acknowledgment of the spiritual power that food can have in our lives.
The 120 recipes include delectable, make-at-home dishes such as Salmon and Fiddlehead Stirfry, Stuffed Wild Duck, Barbecued Oysters, Pan-fried Rabbit with Wild Cranberry Glaze, Clam Fritters, and Wild Blueberry Cookies. The book also features recipes with exotic ingredients that provide a fascinating glimpse into the history of Native cuisine: Moose Chili, Boiled Porcupine, Smoked Beaver Meat, and Braised Bear.
This unique cookbook pays homage to an enduring food culture--grounded in tradition and the power of nature--that transcends the test of time.
Andrew George Jr. was most recently head chef at the Four Host First Nations pavilion at the 2010 Winter Olympics (the first games in which Indigenous peoples were recognized as official host partners by the International Olympic Committee). He also participated at the World Culinary Olympics as part of the first all-Native team in the competition's history.
In this food memoir, named for the manoomin or wild rice that also gives the Menominee tribe its name, tribal member Thomas Pecore Weso takes readers on a cook's journey through Wisconsin's northern woods. He connects each food--beaver, trout, blackberry, wild rice, maple sugar, partridge--with colorful individuals who taught him Indigenous values. Cooks will learn from his authentic recipes. Amateur and professional historians will appreciate firsthand stories about reservation life during the mid-twentieth century, when many elders, fluent in the Algonquian language, practiced the old ways.
Weso's grandfather Moon was considered a medicine man, and his morning prayers were the foundation for all the day's meals. Weso's grandmother Jennie "made fire" each morning in a wood-burning stove, and oversaw huge breakfasts of wild game, fish, and fruit pies. As Weso grew up, his uncles taught him to hunt bear, deer, squirrels, raccoons, and even skunks for the daily larder. He remembers foods served at the Menominee fair and the excitement of "sugar bush," maple sugar gatherings that included dances as well as hard work.
Weso uses humor to tell his own story as a boy learning to thrive in a land of icy winters and summer swamps. With his rare perspective as a Native anthropologist and artist, he tells a poignant personal story in this unique book.
"The most intelligent and brilliantly researched book on the food of the American Indian." --Craig Claiborne, The New York Times
This wonderful book is not just a recipe collection, but a passport to foraging and to surviving close to nature. It will tell you how to prepare familiar foods such as stuffed clams and corn chowder, but also how to fix clover soup, purslane salad, young milkweed spears, wild rice with hazelnuts and blueberries, fiddlehead stew, meadow mushroom pie, stewed wild rabbit with dumplings, spoon bread, acorn coffee, and witch hazel tea. Beautifully illustrated by the author (herself of American Indian descent), this book is also an invaluable manual on herbal medicines and ceremonial, sacred, and poisonous plants -- all written with acute sensitivity to and appreciation of Native American ways.
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 SoufflE, 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.
Tis Mal Crow studied the medicinal use of plants and traditional native root doctoring techniques from childhood. He shared his knowledge and insights on how to gather herbs respectfully and use them to make tinctures, teas, liniments, oils, lotions and salves for medicinal use. Twenty-two Eastern Woodland plants are profiled and identified by their doctrine of signature, which ailments respond to their treatment, and what type of application works best. The importance of responsible harvesting is stressed, as a number of wild medicinal plants face extinction due to overharvesting.