Spirit of the Harvest: North American Indian Cooking

Overview

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, ...

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Overview

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

A carefully researched book, Spirit of the Harvest presents 150 authentic recipes from the Chippewa, Sioux, Comanche, Hopi, and other North American tribes. Navajo Peach Crisp, Ember Roasted Buffalo, and Iroquois Leaf Bread are among the unusual recipes offered. A portion of future royalties will be donated to the Museum of the American Indian. 50 full-color photographs. Full-color map.

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Editorial Reviews

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.
Booknews
Features traditional dishes from the Chippewa, Sioux, Comanche, Hopi, and many other North American tribes, illustrated with 50 color photos. Each chapter opens with an essay on the Indians of the region, describing their cultures, diets, ceremonial use of food, and the historic dishes they developed. Annotation c. Book News, Inc., Portland, OR (booknews.com)
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Product Details

  • ISBN-13: 9781556701863
  • Publisher: Abrams, Harry N., Inc.
  • Publication date: 9/28/1991
  • Pages: 256
  • Sales rank: 639,636
  • Product dimensions: 8.75 (w) x 11.25 (h) x 1.00 (d)

Meet the Author

Beverly Cox is the author of several award-winning cookbooks, including Eating Cuban. She lives on her family’s homestead in Colorado.

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Sort by: Showing all of 2 Customer Reviews
  • Posted November 4, 2008

    Wow! What a great cookbook

    I have many cookbooks and in just one short month, this has become my favorite. The pumpkin recipe shown on the front is unbelievable good! There is an authentic frybread recipe that I remember well. I no longer have to forgo frybread because no one knows how to make it here. I can make it myself. There is sweets recipes that I had forgotten how good they were. This is a MUST HAVE for anyone who enjoys good cooking and good food that is naturally based and for the most part, easily available. All spices and seasonings are either easily available or substitutions are given. I highly recommend this book, both for a good read and a great cookbook.

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  • Anonymous

    Posted September 19, 2003

    Authentic and historical tastes

    Spirit of the Harvest is the best north american indian cookbook I've been able to find. Not only are the recipes tasty, but the book is divided by different regions (Northeast, Southwest, etc) thus giving you a small history lesson regarding what different tribes would have had at the dinner table. If you enjoy Native American history and love to cook, this book is a must. You'll find Spirit of the Harvest especially useful during Thanksgiving.

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