Disponible:*
Numéro de rayon | Type de documentation | Copier | Emplacement en rayon | Statut |
|---|---|---|---|---|
| 641.5973 COX | Book | 1 | Standard shelving location | Recherche en cours... Inconnu |
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Résumé
Résumé
The reissued James Beard and IACP award winner Spirit of the Harvest brings authentic Native American recipes into the modern home kitchen. This carefully researched cookbook presents 150 recipes from across the United States, incorporating many indigenous ingredients and traditional dishes from the Cherokee, Chippewa, Navajo, Sioux, Mohegan, Iroquois, Comanche, Hopi, and many other North American tribes. Each chapter is introduced by an expert on the region and discusses the cultures of major tribal groups, their diets, their ceremonial use of food, and the historic dishes they developed. Spirit of the Harvest celebrates the many cooking traditions that have stood the test of time and are still very much alive today.
Praise for Spirit of the Harvest:
"Those readers who are unfamiliar with the amazing natural bounty of food that this country provides . . . are in for a real surprise."
-- Spirituality and Health
"Most of us have scant knowledge about what might be called the original American cuisine. Beverly Cox and Martin Jacobs offer the book to right that wrong."
--Today's Diet and Nutrition
Notes de l'auteur
Beverly Cox is the author of several award-winning cookbooks, including Eating Cuban . She lives on her family's homestead in Colorado.
Critiques (2)
Critique de Booklist
It's easy to see, after leafing through this cookbook, the origin of many American dishes--roasted turkey, gumbo, clam chowder, even popcorn. With the help of native American authorities, former Cook's magazine editor Cox has harvested the best of tribal foodstuffs, adapting them to modern kitchens and ingredients. Herein lie the secrets behind the cooking of the Utes, Pawnees, Cherokees, Navahos, Iroquois, and other nations: simple, nutritious meals relying on the essence of natural foods for flavor--nuts, berries, corn, beans, game, and seafood. Some of the 150 recipes may be too exotic for most palates (such as fried deer liver, venison mincemeat pie, and cactus and eggs); others can be readily integrated into entertaining lunches and dinners (peanut soup, oyster potato cakes, and whipped raspberries and honey, among others). Though Cox indicates appropriate substitutions for many ingredients, the pressed-for-time cook will view this as a once-a-year culinary reference--more of an oddity than an everyday collection. ~--Barbara Jacobs
Critique du Library Journal
This handsome volume provides an impressive record of the tribal cooking of the North American Indians. The recipes, organized by region, have been adapted for contemporary kitchens but are as authentic as possible, emphasizing native ingredients over those introduced by the Europeans. The dishes themselves are generally simple, but varied and even exotic--Smoked Salmon Soup, Maple-Basted Broiled Bluefish, Cranberry Fritters. Cox's recipe headnotes are eminently readable mini-histories, filled with information on the various tribes, their histories, and their customs. Jacobs's color photographs of the food feature Indian artifacts, and the page borders and line drawings scattered throughout reproduce tribal motifs and designs. One of the few recent books on the subject, this is a unique work; highly recommended. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.