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American Indian Cooking: Recipes from the…
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American Indian Cooking: Recipes from the Southwest

by Carolyn Niethammer

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Although with 150 recipes for goods that have been prepared by Apaches, Pimas, Navajos and four other tribes in Arizona and New Mexico, this is more than just a recipe book. Illustrations of edible plants and information about their history, uses in importance: from corn bread to yucca hash.
  EvalineAuerbach | Mar 1, 2011 |
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Amazon.com Product Description (ISBN 080328375X, Paperback)

This handy cookbook is an enjoyable and informative guide to the rich culinary traditions of the American Indians of the Southwest. Featured are 150 authentic fruit, grain, and vegetable recipes—foods that have been prepared by generations of Apaches, Zunis, Navajos, Havasupais, Yavapais, Pimas, and Pueblos. These tasty, unique dishes include mesquite pudding, Navajo blue bread, hominy, cherry corn bread, and yucca hash.
 
American Indian Cooking also boasts wonderfully detailed illustrations of dozens of edible wild plants and essential information on their history, use, and importance. Many of these plants can be obtained by mail; a list of mail-order sources in the back of the book allows everyone to sample and savor these distinctive, natural recipes.

(retrieved from Amazon Mon, 30 Sep 2013 13:38:50 -0400)

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