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Synopsis
Book by Kimball, Yeffe
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From the Back Cover
The Art of American Indian Cooking is a sensuous journey of color, scent, and flavor through five North American regions. Using the bounty in ingredients available - such as avocados, sweet or Idaho potatoes, pineapples, pumpkins, wild game, and seafood, the American Indian first combined these gifts of the earth into what many of us now consider to be traditional American cooking. Offering such delicacies as Zuni green chili stew and roast pheasant stuffed with grapes and nuts, plus simple favorites such as baked acorn squash with honey and Chippewa wild rice, The Art of American Indian Cooking presents some of the best-loved dishes our continent has to impart. Adapted for modern kitchens, these recipes are as inspired today as they were at their inception, reflecting the terrain, climate, and culture from which they emerged. (5 1/2 X 8 1/4, 216 pages, illustrations)
About the Author
Yeffe Kimbal, an Oklahoma Osage, was a noted artist and consultant on Native American affairs for Life, The New Yorker, and other magazines.
Jean Anderson is the co-author of The New Doubleday Cookbook and author of The American Century Cookbook.
"About this title" may belong to another edition of this title.
- PublisherSimon & Schuster Books
- Publication date1986
- ISBN 10 067161987X
- ISBN 13 9780671619879
- BindingPaperback
- LanguageEnglish
- Edition number1
- Number of pages215
- Rating
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