Full-color photos and detailed recipes showcase the diversity, health, and flavor of modern cuisine made from Southern California native plants in combination with other foods. The results are mouthwatering: dishes including mesquite-rubbed quail marinated in prickly pear juice, “superfood” cookies featuring chia and pine nuts, acorn dumplings, and tepary tart topped with an elderberry reduction. Accompanied by essays that bring to life the rich history and the hopeful future of the Native people of the area, Cooking the Native Way showcases the luscious scents and tastes of vibrant indigenous cultures and is for all who wish to reconnect with the land through gathering, cooking, and savoring.
Full-color photos and detailed recipes showcase the diversity, health, and flavor of modern cuisine made from Southern California native plants in combination with other foods. The results are mouthwatering: dishes including mesquite-rubbed quail marinated in prickly pear juice, “superfood” cookies featuring chia and pine nuts, acorn dumplings, and tepary tart topped with an elderberry reduction. Accompanied by essays that bring to life the rich history and the hopeful future of the Native people of the area, Cooking the Native Way showcases the luscious scents and tastes of vibrant indigenous cultures and is for all who wish to reconnect with the land through gathering, cooking, and savoring.
![Cooking the Native Way: Chia Café Collective](http://img.images-bn.com/static/redesign/srcs/images/grey-box.png?v11.11.4)
Cooking the Native Way: Chia Café Collective
160![Cooking the Native Way: Chia Café Collective](http://img.images-bn.com/static/redesign/srcs/images/grey-box.png?v11.11.4)
Cooking the Native Way: Chia Café Collective
160Paperback
Product Details
ISBN-13: | 9781597144186 |
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Publisher: | Heyday |
Publication date: | 03/17/2010 |
Pages: | 160 |
Sales rank: | 1,102,210 |
Product dimensions: | 8.40(w) x 10.90(h) x 0.50(d) |