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Book cover of American Regional Cooking Library: American Indian

American Regional Cooking Library: American Indian

by Alfred Heron, Culinary Institute of America, Ellyn Sanna

Publisher: Mason Crest Publishers
Pages: 72
Hardcover
ISBN: 9781590846117






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Editorials

Children's Literature

If American Indian cookery is what you want—this is the book for you. As you look at these recipes you may see the influence that Indian food traditions have had. Food experts indicate that 60 percent of modern foods around the world came from Native people of the Americas. To start, "Special American Indian Flavors" are listed. Each recipe is laid out in a simple but attractive format on the page under "Ingredients and Directions." In a small insert, the "Cooking Utensils You'll Need" are listed and on the opposite page is a beautiful picture of the finished product. The size of the book is nice for laying on a counter or for propping up. Some of the really unique recipes include Salmon Soup (Pacific Northwest), Sunflower Seed Soup (Northeast), Fried Squash Blossoms (Southwest), Steamed Fiddleheads (Northeast) plus others. There are some all will recognize, like Indian Pudding, Maple Popcorn Balls, and Blackberry Cobbler. The color and design of the whole book is magnificent. The front of the book contains an "Introduction"; "American Indian Culture, History, and Traditions"; "Before You Cook" with safety tips; a "Metric Conversion Table"; "Pan Sizes"; "Useful Tools, Utensils"; and a "Cooking Glossary." At the back are further reading and information sources, an index, and credits for the author, recipe tester/food preparer, consultant, and recipe contributor and picture credits, This book is part of the "American Regional Cooking Library: Culture, Tradition, and History" series. The series' consultant is The Culinary Institute of America. 2005, Mason Crest Publishers, Ages 12 to 18.
—Naomi Butler

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