Foods of the Americas Native Recipes and Traditions

ISBN-10: 1580081193
ISBN-13: 9781580081191
Edition: N/A
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Description: 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  More...

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Book details

List price: $34.00
Publisher: Potter/TenSpeed/Harmony
Publication date: 6/8/2010
Binding: Paperback
Pages: 240
Size: 9.00" wide x 11.00" long x 0.75" tall
Weight: 2.244
Language: English

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.A comprehensive, illustrated cookbook with 140 recipes dedicated to the native ingredients and traditions of the Americas. Includes 24 full-color food photographs and 30 images from the Smithsonian collections. Awards 2005 James Beard Cookbook of the YearReviewsldquo;This very important book will open the reader's mind to the culinary wisdom and ingenuity of the Native peoples of the Americas. Then it will open the reader's mouth to an enticing world of new flavors, which are in fact ancient and indigenous.rdquo; -Deborah Madison, author of Local Flavors: Cooking and Eating from America's Farmers' Markets

Acknowledgments
Foreword: Native Taste
Introduction
Small Plates & Appetizers
Corn Is Life, by Susan Secakuku
Cold Sauces, Relishes, & Salads
Community Gardens and the Cycle of Life
Soups
Going Home with Koyah and Misho
Meats & Wild Game
Reservation Foods
Game Birds & Fowl
Growing Up in the Kitchen
Foods from Rivers, Lakes, & Oceans
People of the Salmon
Breads & Savory Cakes
"Celebrating Corn,"
Sweets & Desserts
"Making Apple Butter,"
Molasses from a Tree
Beverages
Native Hospitality
Basic Cooking Methods and Preparations
Glossary
Sources
Bibliography
Permissions
Index

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