Native American Recipes & Cookbooks

How to Cook dishes from Native American tradition

• Akutaq - This is an Eskimo dish, made from caribou or moose fat with berries, fish, and seal oil. It is whipped together with snow, and is sometimes known as "Eskimo Ice Cream".
  
  
• Bannock (also known as "fry bread") - Deep-fried flat dough. It is leavened with baking powder or yeast, and after cooking may be topped with beans, ground beef or cheese.
  
  
• Corn bread - Bread made from cornmeal (maize).
  
  
• Guacamole - A dip created by the indigenous people of Mesoamerica, and subsquently adopted into Mexican cuisine. It is made from mashed avocado with tomatos and salt. Onions, lime juice and spices are often added as well.
  
  
  
• Guinea pig - Guinea pigs have been domesticated and eaten by the Inca people of South America for atleast 4,000 years. There are many ways that guinea pigs may be cooked and prepared, including broiled (asado), fried (chactado or frito), roasted (al horno), as a soup (sopa or locro de cuy), as well as in casseroles.
  
  
• Jerk - This style of cooking originated with the Taíno people of Jamaica. Meat is rubbed with a mix of fiery spices, and then slowly cooked over a smokey fire (hence the origin of the word "jerky"). Jerk is also the origin of the Jamaican cuisine's jerk recipes - which are prepared using a similar marinade, but are generally cooked on a charcoal grill.
  
  
• Llapingacho - This dish from the Ecuadorian highlands consists of mashed potato with cheese. It is usually served with fried eggs and sausage.
  
  
• Pachamanca - Meat (chicken, guinea pig, lamb, mutton or pork) marinated in spices, with vegetables (cassava, corn, lima beans, potatoes, sweet potatoes, etc.) baked with hot stones in an earthen oven (huatia). The dish originates from the Peruvian Andes, and is considered one of Peruvian cuisine's most famous dishes.
  
  
• Pemmican - Dried berries, dried meat, and rendered fat, mashed together.
  
  
• Pozole - A traditional soup from Mexico. It contains hominy (treated cornmeal), meat (usually pork), chili, beans and various seasonings. Other vegetables may be used for garnish, and there are many variations on the basic recipe.
  
  
• Succotash - Corn, tomatoes and lima beans cooked in butter.
  
  
  
• Tamales - Steamed corn dough. It may be filled with meat or cheese, and sliced chillis. It is usually cooked while wrapped in a corn husk or plantain leaves.
  
  
• Tortillas - Thin unleavened bread made from maize or wheat flour. Tortillas were originally created by the indigenous people of Mesoamerica, and are today is a well-known food in Mexican cuisine.
  
  
  
• Tacos - A stuffed tortilla filled with cheese, meat or vegetables. Like tortillas, tacos were first created by the indigenous people of Mesoamerica, and have subsequently been adopted into Mexican cuisine.

• Latin American
  
  
• Latin American Recipes & Cookbooks
  
  
• Mexican Recipes & Cookbooks
  
  
• Peruvian Recipes & Cookbooks
  
  
• Southwestern Recipes & Cookbooks

Native American Recipes By John Wisdomkeeper Books We Love Publishing Released: 2011-09-20 Kindle Edition List Price: $1.99* *(As of 07:32 Pacific 7 Feb 2012 More Info) Click Here Product Description: Gifts from the Grandmothers. Recipes gathered from elders by John WisdomKeeper during his journeys written about in the WisdomKeeper Collection and Metis Travels, includes herbal remedies, their uses and preparation instructions.

The WisdomKeeper Collection By John Wisdomkeeper Books We Love Released: 2010-08-02 Kindle Edition List Price: $2.99* *(As of 07:32 Pacific 7 Feb 2012 More Info) Click Here Product Description: GIFTS FROM THE GRANDMOTHERS It is traditional for First Nation’s people to give thanks, and acknowledge our relationship, to the plants, animals, birds and creatures from the water, to show respect for their giving their spirits in order for others to survive. Traditionally elders say prayers to commemorate this sacrifice at a feast gathering. During these gatherings the people share their recipes and often demonstrate the preparation and cooking of food. Elders would pass on ancient food gathering and preparation guides to the younger members of the tribe. Because of this tradition of passing on the wisdom of the tribe from generation to generation, First Nation’s people became increasingly skilled in the art of drying and preparing foods, herbs and berries with each passing generation. The Medicine men and women of the tribes were gifted healers trained by generations of ancestors in the art of using the gifts of Mother Earth to heal the people of their tribes. The recipes in this collection were shared with me by Grandmothers from many cultural backgrounds.

Northwestern Native American Favorite Recipes (Native American Recipes) By Ronald Firehawk Headley Released: 2012-01-05 Kindle Edition   Product Description: 1st of a Series of Native American Recipes from Tribes across America and Canada This Edition contains these recipes Chaparral Tea Beer Battered Halibut Beaver Ball Soup Chokecherry Pemmican Boiled Dry Corn Floral Green Salad Fried Sage & Mushroom Sauce for Pasta Wild Berry Crisp Wojapi (Fruit Pudding) Bannock Frybread Frybread 2 Hot Bread Indian Tacos Indian Taco's 2 Moose Meat Potatoes and Onions Moose Steak Sandwich Roast Moose Prairie Dog Rabbit Meat Salad Venison and Barley Soup Open Fire Cooked Venison Oven Pheasant Roasted Mallard Duck Fried Salmon Chips Fire Baked Fish Grilled Salmon Kallmeh Fish Miracle Whipped Fish Fish Chowder Salmon On A Stick Skokomish Salmon Cheeks Stuffed Salmon Sagebrush Mint Tonic Greasebread Bean Soup Lima Bean Soup Elderberry Syrup Blackfoot Frybread Venison and Gravy Roasted Salmon Indian Tacos 3 Bannockdogs Bannock Pie Buffalo Meat Breakfast Salmon and Potatoes Oysters Salmon Patties Corncakes Reindeer Stew Taco Salad Black Birch Tea Shuukumin Blueberry Tea Chinook Nut Cornbread Flathead Frybread Baked Alaskan Salmon Marble Cornbread Flour Soup Seafood Stew Potato Pie Shoshone Bread Candied Smoked Salmon Salmon Teriyaki

37 CHEROKEE Native American Indian Recipes By Ronald Firehawk Headley Released: 2011-12-14 Kindle Edition   Product Description: CHEROKEE Native American Indian Recipes of Bean Dumplings Blueberry Fritters Buffalo Chili Buffalo & Vegetable Stew Celebration Iced Cookies Cherokee Fry Bread Chicken with Pumpkin Seed Sauce Company Casserole Connuche Corn Bread Corn Cob Jelly Corn Garden Pudding Cornmeal Cookies Cornmeal Gravy Cornmeal Mush Corn Pones Creamed Dandelions Deliscious Chicken Fried Hominy Fried Green Tomatoes Fried Zucchini Green Chili Stew Hoe Cakes Huckleberry Bread Indian Pudding Jerusalem Artichoke Salad Maple Fudge Pepperpot Soup Possum Grape Tea Pumpkin Filled Corn Cakes Red Sumac Cooler Sassafras Tea Succotash Summer Squash Saute Sunflower Meal Gravy Winter Squash Soup Yam Cakes.....Along With Some Cherokee Sayings Prayers and Moon Phases

The Mitsitam Cafe Cookbook: Recipes from the Smithsonian National Museum of the American Indian By Richard Hetzler Fulcrum Publishing Hardcover (192 pages) List Price: $22.95* Lowest New Price: $22.40* Lowest Used Price: $14.56* *(As of 07:32 Pacific 7 Feb 2012 More Info) Click Here Product Description: Since the 2004 opening of the National Museum of the American Indian in Washington, DC, the museum's Mitsitam Cafe (mitsitam means "let's eat" in the Piscataway and Delaware languages) has become a destination in its own right. Featured on Rachael Ray's television show and praised by reviewers nationwide, the Mitsitam Cafecontinues to receive accolades from both critics and visitors. Drawing upon tribal culinary traditions from five regions—Northern Woodlands, Great Plains, North Pacific Coast, Mesoamerica, and South America—the cafe's offerings feature staples that were once unknown in the rest of the world in dishes such as: Squash Blossom Soup Cedar-Planked, Fire-Roasted Salmon Pulled Buffalo Sandwich with Chayote Slaw Corn and Tomato Stew Cranberry Crumble Replete with beautiful photographs of the finished dishes as well as objects and archival photographs from the museum's vast collections, The Mitsitam Cafe Cookbook showcases the Americas' truly indigenous foods in ninety easy-to-follow, home-tested recipes. A 1995 graduate of the Baltimore International Culinary College, author Richard Hetzler worked at several fine-dining restaurants in the Washington, DC, and Baltimore area before joining the food-service firm Restaurant Associates at the Smithsonian. Hetzler was on the team that researched and developed the groundbreaking concept for the Mitsitam Cafe: serving indigenous foods that are the staples of five Native culture areas in North and South America. As the executive chef of the cafe, he continues to create and refine seasonal menus that showcase the Americas' native bounty.

Spirit of the Harvest: North American Indian Cooking By Martin Jacobs Stewart Tabori & Chang Hardcover (256 pages) List Price: $40.00* Lowest New Price: $15.00* Lowest Used Price: $8.84* *(As of 07:32 Pacific 7 Feb 2012 More Info) Click Here Product Description: 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.”  —Today’s Diet and Nutrition

The New Native American Cuisine: Five-Star Recipes from the Chefs of Arizona's Kai Restaurant By Marian Betancourt & Michael O'Dowd Three Forks Hardcover (144 pages) List Price: $24.95* Lowest New Price: $9.92* Lowest Used Price: $9.93* Usually ships in 24 hours* *(As of 07:32 Pacific 7 Feb 2012 More Info) Click Here Product Description: Bringing ancient cuisine into the modern spotlight with classical culinary techniques.   One of only six U.S. restaurants to have achieved the AAA’s Five Diamond status—and the only Native American restaurant to have likewise earned a Mobil Five Star rating—Kai Restaurant at the Sheraton Wild Horse Pass Resort, near Phoenix, is redefining Native American cuisine. With classical European culinary techniques and pairing with the finest wines, the Kai chefs bring an ancient cuisine into the modern spotlight.     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.

A Taste of Heritage: Crow Indian Recipes and Herbal Medicines (At Table) By Alma Hogan Snell Bison Books Paperback (200 pages) List Price: $17.95* Lowest New Price: $11.25* Lowest Used Price: $10.78* Usually ships in 24 hours* *(As of 07:32 Pacific 7 Feb 2012 More Info) Click Here Product Description: Drawing on the knowledge and wisdom of countless generations of Crow Indian women, the well-known speaker and teacher Alma Hogan Snell presents an indispensable guide to the traditional lore, culinary uses, and healing properties of native foods.   A Taste of Heritage imparts the lore of ages along with the traditional Crow philosophy of healing and detailed practical advice for finding and harvesting plants: from the key to creating irresistible dishes of cattails and dandelions, salsify and Juneberries, antelope meat and buffalo hooves, to the secret of using plants to enhance beauty and incite love. Snell describes the age-old practice of turning wildflowers and garden plants into balms and remedies for such ailments and injuries as snakebite, headache, leg cramps, swollen joints, asthma, and sores. She brings to bear not only her lifetime of experience but also the invaluable lessons of her grandmother, the legendary medicine woman Pretty Shield.   With life-enhancing recipes for everything from soups, teas, and breads to poultices, aphrodisiacs, and fertility aids, A Taste of Heritage is above all a fascinating cultural document certain to enrich the reader’s relationship with the natural world.   A partial list of recipes:   Wild Bitterroot Sauce Wild Carrot Pudding Cattail Biscuits Dandelion Soup Salsify Oyster Stew Balapia (Berry Pudding) Juneberry Pie Chokecherry Cake Wild Mint Tea Bitterberry Lemonade Wheel Bread Boiled Hooves Bill’s Mother’s Antelope Roast Stuffed Trout Elk Roast Stuffed Eggs Old-Time Moose Roast Wild Turnip Porridge Wild Turnip Bread Fresh Wild Salad Buffalo Cattail Stew Ground Tomato Salad Gooseberry Pudding Bearberry Butter Spicy Dried Plum Cake Buffaloberry Jelly (20070518)

Native Plants, Native Healing: Traditional Muskagee Way By Tis Mal Crow Native Voices Publ. Paperback (144 pages) List Price: $12.95* Lowest New Price: $6.45* Lowest Used Price: $6.00* Usually ships in 24 hours* *(As of 07:32 Pacific 7 Feb 2012 More Info) Click Here Product Description: This book is a must for beginners and serious students of herbs and of Native American ways. This set of herbal teachings, which draws strongly from the Muscogee tradition, presents an understanding of the healing nature of plants for the first time in book form. In a time of expanding awareness of the potential of herbs, this work shines and beckons. Tis Mal examines common wild plants and in a clear and authoritative style explains how to identify, honor, select, and prepare them for use. Illustrated and indexed by plant name and medical topic.

Idonapshe / Let's Eat: Traditional Zuni Foods By A:shiwi A:wan Museum and Heritage Center University of New Mexico Press Paperback (160 pages) List Price: $16.95* Lowest New Price: $9.95* Lowest Used Price: $2.90* *(As of 07:32 Pacific 7 Feb 2012 More Info) Click Here Product Description: This cookbook from Zuni Pueblo, in western New Mexico, is a unique compendium of recipes, folklore, and even linguistic information, compiled for the first time by Zuni people and written for both Zuni and non-Zuni readers. Included are recipes for regional specialties like posole and blue corn pancakes, native delicacies like wild spinach, sheep stomach soup, and prairie dog, and dishes that could come from any part of the United States, such as sourdough bread and roast turkey. All the recipes are from Zuni cooks, and the book includes illustrations by young Zuni artists along with historic photographs from the pueblo archives. In addition to recipes, the book includes an introduction to the Zuni language as well as fascinating information from Zuni elders on such subjects as planting customs, using an outdoor oven, sheep herding, and how to cook and eat locusts. Dietary analyses make the book useful for diabetics. "The recipes in this book will no doubt be a practical resource for cooks, but if you read and imagine, you might hear grandma's shuffling feet on the wrinkled linoleum floor at daybreak, crackling fires in woodstoves, children's voices, and elders speaking archaic Zuni telling how it was, how it should be."--from the Foreword by Jim Enote, Pueblo of Zuni