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The New Native American Cuisine: Five-Star Recipes from the Chefs of Arizona's Kai Restaurantby Marian Betancourt
Synopses & Reviews
One of only six U.S. restaurants to achieve the AAA's Five Diamond status — and the nation's only Native American restaurant to have earned this distinction along with a Mobil Five Star rating — Kai Restaurant at the Sheraton Wild Horse Pass Resort & Spa, on the outskirts of Phoenix, is redefining Native American cuisine. With classical European culinary techniques, artful plating, and pairing with the finest wines, the Kai chefs bring an ancient cuisine into the modern spotlight. Specialties include grilled elk chop with truffles, sweet corn panna cotta with venison carpaccio, buffalo tartare with prairie quail egg, and butter-basted lobster tail on fry bread with avocado mousse.
Now, with The New Native American Cuisine, leading food writer Marian Betancourt and two of Kai's top chefs make this cuisine available to home cooks. Beautifully illustrated with rich full-color photographs of the resort and its award-winning restaurant and dishes, this sumptuous book presents more than fifty unforgettable recipes for cocktails; small plates and main courses; soups and salads; and fish, meat, game, vegetables, and desserts. Some of the recipes are complex, some simple, but each will please the palate of anyone wishing to add an exciting new dimension to their culinary experience. You'll also find a glossary of key Native American foods and a shopping guide. Most of the ingredients for the recipes are available everywhere, and others can be easily acquired from specialty producers and online sources.
For a true appreciation of Native American cuisine, one must also understand the land and culture that gave rise to these simple flavors. The New Native American Cuisine is not only a cookbook — it is also a guide to the rich history and culture of the farmers and ranchers of the Gila River Indian Community.
The New Native American Cuisine is the first book to make this cuisine available to home cooks everywhere. Beautifully illustrated with rich full-color photographs of the resort and its restaurant and dishes, it presents more than fifty recipes for cocktails; small plates and main courses; soups and salads, fish, meat, game, vegetables, and desserts — from grilled elk chop with truffles and sweet corn panacotta with venison carpaccio, to buffalo tartare with prairie quail egg.
Bringing Ancient Cuisine into the Modern Spotlight with Classical Culinary Techniques
The New Native American Cuisine presents more than fifty delectable recipes from Arizonas 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 restaurants 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.
Sundown at Komatke • Mesquite Bean Martini
Chemaith • Huitlacoche Biscotti
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
Goats Milk Cheesecake on Mesquite Meal Crust with Fennel-Pistachio Crumbs
Local Olives Prepared Three Ways
About the Author
Marian Betancourt is the author or coauthor of more than a dozen books, including The Texas Hill Country Cookbook: A Taste of Provence (Globe Pequot).
Michael ODowd, the award-winning Executive Chef of Sheraton Wild Horse Pass Resort, previously worked in New York Citys finest restaurants and hotels.
Jack Strong is Chef de Cuisine at Kai. Hailing from the Confederated Tribes of Siletz Indians in Oregon.
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