The New Native American Cuisine: Five-Star Recipes from the Chefs of Arizona's Kai Restaurant

The New Native American Cuisine: Five-Star Recipes from the Chefs of Arizona's Kai Restaurant

by Marian Betancourt, Sheraton Wild Horse Pass Resort & Spa, Michael O'dowd, Jack Strong
     
 

Bringing Ancient Cuisine into the Modern Spotlight with Classical Culinary Techniques
 
The New Native American Cuisine presents more than fifty delectable recipes from Arizona’s Kai Restaurant—the only Native American restaurant in the nation to have achieved AAA Five Diamond and Mobil Five Star status. Written by a leading food

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Overview

Bringing Ancient Cuisine into the Modern Spotlight with Classical Culinary Techniques
 
The New Native American Cuisine presents more than fifty delectable recipes from Arizona’s Kai Restaurant—the only Native American restaurant in the nation to have achieved AAA Five Diamond and Mobil Five Star status. Written by a leading food writer and two of the restaurant’s top chefs, this beautiful and informative book offers a new interpretation of an ancient cuisine, as well as a better understanding of the culture that created it. It brings an exciting new dimension to the culinary experience of kitchens across America.
 
Signature Cocktails
Sundown at Komatke  •  Mesquite Bean Martini

BREADS
Chemaith  •  Huitlacoche Biscotti

APPETIZERS
Black Bean Hummus  •  Three Sisters Composition: Sweet Corn Panna Cotta, Pickled Local Squash,
and Venison Carpaccio
 
FROM THE FIELDS: SOUPS AND SALADS
Confit of Heirloom Tomatoes and Sun Roots with High Country Mushroom Espresso
Chilled Sixty-Day Sweet Corn Soup

FROM THE OCEANS AND STREAMS: FISH ENTREES
Butter-Basted Lobster Tail on Fry Bread with Avocado Mousse  •  Caramelized Red Mullet and Quinoa with Rhubarb Chutney

FROM THE PRAIRIE AND SKY: MEAT, GAME, AND POULTRY
Pecan-Crusted Colorado Rack of Lamb  •  Grilled Elk Chop with Truffle

FROM THE EARTH: VEGETABLE SIDE DISHES
Posole and Desert Succotash  •  Horseradish Dauphinoise Potatoes

AFTERLIFE: DESSERT
Goat’s Milk Cheesecake on Mesquite Meal Crust with Fennel-Pistachio Crumbs
Local Olives Prepared Three Ways

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Product Details

ISBN-13:
9780762748952
Publisher:
Rowman & Littlefield Publishers, Inc.
Publication date:
09/01/2009
Edition description:
First Edition
Pages:
144
Product dimensions:
7.80(w) x 9.30(h) x 0.70(d)

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