Tumbleweed Gourmet: Cooking with Wild Southwestern Plants

Tumbleweed Gourmet: Cooking with Wild Southwestern Plants

by Niethammer Carolyn

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Library Journal
The plants of the American Southwest were the diet of Indians and, later, settlers. Niethammer believes we need to use all our natural resources today, and return to everyday consumption of such traditional regional foods as mesquite, acorns, tepary beans, and tumbleweed sprouts. Most of her recipes, such as mesquite mousse and pickled acorns, are variations on traditional recipes, and many originated with staff of Southwestern organizations. The line drawings are attractive and useful for identification. A list of mail order distributors will help readers in the rest of the country. Of regional and special interest, but good browsing too. SP

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University of Arizona Press
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