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Wild Rice Cooking: History, Natural History, Harvesting, and Love

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As a food, wild rice is one of the most nutritious. Wild rice, native only to the western Great Lakes region of the United States, is rich in both nutrition and lore. Using canoes and traditional methods, American Indians and other residents of the area harvest it from lakes and rivers where it grows naturally. Wild rice is also raised and harvested commercially.
Wild Rice Cooking is the complete book of wild rice. Tucked within its pages are the history and lore of wild rice, ...
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New York, New York, U.S.A. 2004 Paperback New 159228535X. FLAWLESS COPY, AVOID WEEKS OF DELAY ELSEWHERE. --clean and crisp, tight and bright pages, with no writing or markings ... to the text. Read more Show Less

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New York, New York, U.S.A. 2004 Paperback New 159228535X. FLAWLESS COPY, BRAND NEW, PRISTINE, NEVER OPENED.

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Overview


As a food, wild rice is one of the most nutritious. Wild rice, native only to the western Great Lakes region of the United States, is rich in both nutrition and lore. Using canoes and traditional methods, American Indians and other residents of the area harvest it from lakes and rivers where it grows naturally. Wild rice is also raised and harvested commercially.
Wild Rice Cooking is the complete book of wild rice. Tucked within its pages are the history and lore of wild rice, as well as a primer on how to share the joys of reaping wild harvest. Also included are instructions on proper cooking techniques, a guide to buying wild rice, and 80 recipes inspired by both the rice harvesters of today and of long ago.
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Product Details

  • ISBN-13: 9781592285358
  • Publisher: Rowman & Littlefield Publishers, Inc.
  • Publication date: 11/28/2004
  • Pages: 200
  • Product dimensions: 7.04 (w) x 6.98 (h) x 0.54 (d)

Meet the Author


SUSAN CAROL HAUSER is the award-winning author of seven books including Nature's Revenge: The Secrets of Poison Ivy, Poison Oak, and Poison Sumac, and Their Remedies; and Sugaring. A commentator on National Public Radio, she teaches writing at Bemidji State University in Northern Minnesota.
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Table of Contents


(xv) Prologue: Wild Rice, Ricer, Ricing (1) Manoominike-giizis: Wild Rice Moon (2) The Good Berry; Breads and Breakfast (3) Manoomin; Salads and Soups (4) Wenabozhoo: The Origins and Discovery of Wild Rice; Entrees and Casseroles (5) Zizania palustris; Side Dishes and Stuffings, Desserts, Snacks, Beer, and Wild Rice for a Crowd (6) Epilogue (Endnotes) (Recommended Reading) (Selected Bibliography) (General Index) (Recipe Index)
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