Synopses & Reviews
The reissued James Beard and IACP award winner Spirit of the Harvest
brings authentic Native American recipes into the modern home kitchen. This carefully researched cookbook presents 150 recipes from across the United States, incorporating many indigenous ingredients and traditional dishes from the Cherokee, Chippewa, Navajo, Sioux, Mohegan, Iroquois, Comanche, Hopi, and many other North American tribes. Each chapter is introduced by an expert on the region and discusses the cultures of major tribal groups, their diets, their ceremonial use of food, and the historic dishes they developed. Spirit of the Harvest
celebrates the many cooking traditions that have stood the test of time and are still very much alive today.
Praise for Spirit of the Harvest:
“Those readers who are unfamiliar with the amazing natural bounty of food that this country provides . . . are in for a real surprise.”
—Spirituality and Health
“Most of us have scant knowledge about what might be called the original American cuisine. Beverly Cox and Martin Jacobs offer the book to right that wrong.”
—Todays Diet and Nutrition
A carefully researched book, Spirit of the Harvest presents 150 authentic recipes from the Chippewa, Sioux, Comanche, Hopi, and other North American tribes. Navajo Peach Crisp, Ember Roasted Buffalo, and Iroquois Leaf Bread are among the unusual recipes offered. A portion of future royalties will be donated to the Museum of the American Indian. 50 full-color photographs. Full-color map.
Includes bibliographical references (p. 241-243) and index.
About the Author
Beverly Cox is the author of several award-winning cookbooks, including Eating Cuban. She lives on her familys homestead in Colorado.