- Paperback: 216 pages
- Publisher: Lyons Press; First edition (Jun 1 2000)
- Language: English
- ISBN-10: 1585740101
- ISBN-13: 978-1585740109
- Product Dimensions: 21 x 14.1 x 1.4 cm
- Shipping Weight: 295 g
- Average Customer Review: 4.0 out of 5 stars See all reviews (3 customer reviews)
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Amazon Bestsellers Rank:
#1,640,643 in Books (See Top 100 in Books)
- #23 in Books > Cooking, Food & Wine > Regional & International > Native American
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Product Details |
Product Description
Review
"Readers...will surely savor the recipes and insights into Native life-ways found in this classic book."--Native Peoples
Book Description
A sensuous journey of color, scent, and flavor through five regions, here are some of the best-loved Native American dishes adapted for modern kitchens.
Inside This Book
(Learn More)
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Explore More
Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
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Most helpful customer reviews
4.0 out of 5 stars
Good food,
By
This review is from: The Art of American Indian Cooking (Paperback)
The recipes are quite good. I would like to weigh in, however, on the issue of the 'traditionality' of the various dishes included here. An earlier reviewer mentioned that the recipes 'are only traditional in a pan-American sense', but I would differ with that characterization. First, a good number of the recipes call for nothing more than what would have been available to the particular tribes in question in pre-Columbian times. Only some of the recipes include ingredients originally from Central & South America & elsewhere. But further, I wonder whether it is in fact wrong to call the dishes that *do* include ingredients from afar traditional. Using this criterion one would have to count out tomato-based sauces as part of Italian culinary tradition, for instance, or for that matter Italian noodles, the making of which was learned from China. Most if not all of the dishes probably represent traditional Indian cookery in one form or another, whether traditions pre-existing the arrival of Europeans or arising afterwards. But it is worthwhile noting that some of these dishes likely came into being later than others, as the earlier reviewer took pains to do.
3.0 out of 5 stars
so-so,
By Paul Bridges (California) - See all my reviews
This review is from: Art Of American Indian Cooking Pb (Paperback)
A fun book, but the recipes are only traditional in a pan-american sense. In other words, before the "white man", north american indians didn't have potatoes, pineapples, avocados, etc. Central and South american indians sometimes used these. If you are teaching about *north* american indian tradition/history, for example, this book will disappoint.
5.0 out of 5 stars
A Delacacy for both the Mind and the Stomach,
By carolyn (Albany, NY USA) - See all my reviews
This review is from: The Art of American Indian Cooking (Paperback)
This cookbook is a wonderful source of knowledge in addition to recipes. The recipes are easy to follow and many are delicious. Even my children who are at times picky eaters enjoyed tasting and helping prepare the recipes. We used the book as a resource while doing a research paper on Iroquios food. We learned alot from reading the information and found it to be written very well.
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