Spirit of the Harvest: North American Indian Cooking

by Beverly Cox, Martin Jacobs (Photographer)

Overview

Discover the Flavors of Native America from Coast to Coast

Presenting authentic American Indian recipes from every region, award winning cookbook author and food editor Beverly Cox worked with Native elders, food historians, chefs and home cooks to compile this impressive collection of recipes and food lore. From the Northeast to the Pacific Northwest, from the Great Lakes to the Gulf of Mexico, these 150 recipes reflect food traditions that evolved over centuries, and remain very much alive today. Roast Duck Stuffed with Wild Rice and Wild Mushrooms; Elk Stew with Acorn Dumplings; Smoked Salmon Soup; Zuni Corn Soup; Iroquois Leaf Bread; Ember Roasted Buffalo; Pueblo Fried Squash Blossoms; and Navajo Peach Crisp are but a sampling of the variety and ingenious use of natural and seasonal foods by Native American cooks.

Included in Spirit of the Harvest is a fully updated resources listing to assist in locating more exotic ingredients like fiddlehead ferns, acorn meal, and cattail pollen. This book is a must for all cooks wishing to celebrate and savor the culinary heritage of North America.

This book is also available from Echo Point Books in hardcover, ISBN 1635619157.

Lovers of Beverly Cox's incomparable cuisine will also want to have her other cookbooks in the Spirit series: Spirit of the West (hardcover ISBN 1635617634) and Spirit of the Earth (hardcover ISBN 1635617898, paperback ISBN 1635616883).

256 pages, with 57 color photographs.

Product Details

ISBN-13:	9781635619140
Publisher:	Echo Point Books & Media
Publication date:	11/16/2020
Edition description:	Updated Reprint ed.
Pages:	258
Sales rank:	841,748
Product dimensions:	8.50(w) x 11.00(h) x 0.67(d)

About the Author

Beverly Cox grew up on a cattle ranch near Cheyenne, Wyoming. She is the author of fifteen cookbooks, including Spirit of the West: Cooking from Ranch House and Range, winner of the IACP Julia Child Award, and IACP Finalists, Spirit of the Earth: Native Cooking from Latin America, and Eating Cuban: 120 Authentic Recipes from the Streets of Havana to American Shores.

The late Martin Jacobs was an award-winning photographer. A specialist in food photography, he has more than forty cookbooks to his credit. Jacobs and Cox collaborated on six cookbooks as well as a regular food column for Native Peoples magazine.

Table of Contents

PREFACE

NATIVE AMERICAN FOODS

THE SOUTHEASTERN COAST AND WOODLANDS

THE NORTHEASTERN COAST AND WOODLANDS

THE GREAT PLAINS

THE SOUTHWEST

THE WEST

APPENDIX

INDEX

Editorial Reviews

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.

Library Journal

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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