Author : Roxanne Swentzell
Publisher :
Page : 0 pages
File Size : 26,25 MB
Release : 2016
Category : Cooking
ISBN : 9780890136195
Tramp art describes a particular type of wood carving practiced in the United States and Europe between the 1880s and 1940s in which discarded cigar boxes and fruit crates were notched and layered to make a variety of domestic objects.
Author : Phyllis Hughes
Publisher :
Page : 64 pages
File Size : 28,93 MB
Release : 1977
Category : Cooking
ISBN : 9780890130940
This bestselling cookbook and curio is the definitive collection of Pueblo Indian cooking. It's all here--from savory Chickpea Soup to sweet Piñon Nut Cake dripping with honey.
Author : Fernando Divina
Publisher : Random House Digital, Inc.
Page : 242 pages
File Size : 49,9 MB
Release : 2010
Category : Cooking
ISBN : 1580081193
This book celebrates the amazing diversity of the original foods of North, Central, and South America. Foods of the Americas highlights indigenous ingredients, traditional recipes, and contemporary recipes with ancient roots. Includes 140 modern recipes representing tribes and communities from all regions of the Americas.
Author : Andy Ricker
Publisher : Ten Speed Press
Page : 306 pages
File Size : 48,25 MB
Release : 2013-10-29
Category : Cooking
ISBN : 1607742888
A guide to bold, authentic Thai cooking from Andy Ricker, the chef and owner of the wildly popular and widely lauded Pok Pok restaurants. After decades spent traveling throughout Thailand, Andy Ricker wanted to bring the country's famed street food stateside. In 2005 he opened Pok Pok, so named for the sound a pestle makes when it strikes a clay mortar, in an old shack in a residential neighborhood of Portland, Oregon. Ricker's traditional take on Thai food soon drew the notice of the New York Times and Gourmet magazine, establishing him as a culinary star. Now, with his first cookbook, Ricker tackles head-on the myths that keep people from making Thai food at home: that it's too spicy for the American palate or too difficult to source ingredients. Ricker shares more than fifty of the most popular recipes from Thailand and his Pok Pok restaurants—ranging from Khao Soi Kai (Northern Thai curry noodle soup with chicken) to Som Tam Thai (Central Thai–style papaya salad) to Pok Pok’s now-classic (and obsessed-over) Fish-Sauce Wings. But Pok Pok is more than just a collection of favorite recipes: it is also a master course in Thai cooking from one of the most passionate and knowledgeable authorities on the subject. Clearly written, impeccably tested recipes teach you how to source ingredients; master fundamental Thai cooking techniques and skills; understand flavor profiles that are unique to Southeast Asian cuisine; and combine various dishes to create show-stopping, well-balanced meals for family and friends. Filled with thoughtful, colorful essays about Ricker’s travels and experiences, Pok Pok is not only a definitive resource for home cooks, but also a celebration of the rich history, vibrant culture, and unparalleled deliciousness of Thai food.
Author : Lois Ellen Frank
Publisher : Random House Value Pub
Page : 160 pages
File Size : 33,73 MB
Release : 1991
Category : Cookery, American
ISBN : 9780517147504
Author : Norma Naranjo
Publisher :
Page : pages
File Size : 15,99 MB
Release : 2021-10-20
Category :
ISBN : 9781735544250
Author : Freddie Bitsoie
Publisher : Abrams
Page : 403 pages
File Size : 27,90 MB
Release : 2021-11-16
Category : Cooking
ISBN : 1647002524
Modern Indigenous cuisine from the renowned Native foods educator and former chef of Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian From Freddie Bitsoie, the former executive chef at Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian, and James Beard Award–winning author James O. Fraioli, New Native Kitchen is a celebration of Indigenous cuisine. Accompanied by original artwork by Gabriella Trujillo and offering delicious dishes like Cherrystone Clam Soup from the Northeastern Wampanoag and Spice-Rubbed Pork Tenderloin from the Pueblo peoples, Bitsoie showcases the variety of flavor and culinary history on offer from coast to coast, providing modern interpretations of 100 recipes that have long fed this country. Recipes like Chocolate Bison Chili, Prickly Pear Sweet Pork Chops, and Sumac Seared Trout with Onion and Bacon Sauce combine the old with the new, holding fast to traditions while also experimenting with modern methods. In this essential cookbook, Bitsoie shares his expertise and culinary insights into Native American cooking and suggests new approaches for every home cook. With recipes as varied as the peoples that inspired them, New Native Kitchen celebrates the Indigenous heritage of American cuisine.
Author : Barbara Drake
Publisher : Chia Cafa Collective
Page : 158 pages
File Size : 39,60 MB
Release : 2010-03
Category : Cooking
ISBN : 9781597144186
This cookbook invites you to experience the Native American cultures of Southern California through their foods. 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.
Author : Sean Sherman
Publisher : U of Minnesota Press
Page : 280 pages
File Size : 45,5 MB
Release : 2017-10-10
Category : Cooking
ISBN : 1452967431
2018 James Beard Award Winner: Best American Cookbook Named one of the Best Cookbooks of 2017 by NPR, The Village Voice, Smithsonian Magazine, UPROXX, New York Magazine, San Francisco Chronicle, Mpls. St. PaulMagazine and others Here is real food—our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef’s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut–maple bites. The Sioux Chef’s Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.
Author : Beverly Cox
Publisher : Echo Point Books & Media
Page : 256 pages
File Size : 38,71 MB
Release : 2020-11-16
Category :
ISBN : 9781635619157
Presenting authentic Native American cuisine, award-winning chef Beverly Cox presents a delicious array of wholesome recipes. With an updated resources listing, this book is key for anyone wishing to work with ingredients native to the land.
