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

Earth Medicine, Earth Food By Michael A. Weiner Ballantine Books Released: 1990-12-12 Paperback (230 pages) List Price: $15.00* Lowest New Price: $44.00* Lowest Used Price: $14.85* *(As of 17:21 Pacific 9 Sep 2010 More Info) Click Here Product Description: Long before there was pharmacology as we know it, the North American Indians cured illness and maintained health by natural means, using healing plants of the forest, desert and seashore. Renowned nutritionist Michael Weiner has created an authoritative A-to-Z reference guide to the plant remedies and wild foods used by the Indians.

Foods of the Southwest Indian Nations By Lois Ellen Frank Ten Speed Press Released: 2002-08-06 Hardcover (208 pages) List Price: $35.00* Lowest New Price: $18.90* Lowest Used Price: $12.48* Usually ships in 24 hours* *(As of 17:21 Pacific 9 Sep 2010 More Info) Click Here Product Description: In this gloriously photographed book, renowned photographer and Native American–food expert Lois Ellen Frank, herself part Kiowa, presents more than 80 recipes that are rich in natural flavors and perfectly in tune with today’s healthy eating habits. Frank spent four years visiting reservations in the Southwest, documenting time-honored techniques and recipes. With the help of culinary advisor and Navajo Nation tribesman Walter Whitewater, a chef in Santa Fe, Frank has adapted the traditional recipes to modern palates and kitchens. Inside you’ll find such dishes as Stuffed Tempura Chiles with Fiery Bean Sauce, Zuni Sunflower Cakes, and Prickly Pear Ice. With its wealth of information, this book makes it easy to prepare and celebrate authentic Native American cooking.

Foods of the Americas: Native Recipes and Traditions By Smithsonian American Indian & Marlene Divina Ten Speed Press Released: 2010-06-08 Paperback (240 pages) List Price: $28.00* Lowest New Price: $17.60* Lowest Used Price: $23.80* Usually ships in 24 hours* *(As of 17:21 Pacific 9 Sep 2010 More Info) Click Here ISBN13: 9781580081191 Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed Product Description: For many American Indians, food is more than sustenance--it is also of vital cultural significance. Salmon, buffalo, berries, acorns, quinoa, wild rice, tomatoes, chocolate, and especially corn--where these indigenous staples flourish, they have become a central part of Native American ceremonies and creation stories.   This illuminating book, produced in association with the Smithsonian’s National Museum of the American Indian, celebrates the amazing diversity of the original foods of North, Central, and South America. Winner of a 2005 James Beard Award, Foods of the Americas highlights indigenous ingredients, traditional recipes, and contemporary recipes with ancient roots. Written by chef Fernando Divina and his wife, Marlene Divina (who is of Chippewa, Cree, and Assiniboine heritage), Foods of the Americas includes 140 modern recipes representing tribes and communities from all regions of the Americas.   Some of the specialties are:       Fry Bread       Turkey with Oaxacan Black Mole       Wild Rice and Corn Fritters       Venison with Juniper and Wild Huckleberry Sauce       Chilean-Style Avocado and Shrimp Salad   To complement the recipes, Foods of the Americas also features nine illustrated short essays by American Indian writers who offer personal insights into a variety of indigenous food traditions. With enticing food photography and images from the museum’s collection, Foods of the Americas is not only an innovative tribute to the foods of the Western Hemisphere but also a gorgeous testament to the Native contribution to American cuisine.

Spirit of the Harvest: North American Indian Cooking By Martin Jacobs Stewart Tabori & Chang Hardcover (256 pages) List Price: $40.00* Lowest New Price: $22.99* Lowest Used Price: $6.50* Usually ships in 24 hours* *(As of 17:21 Pacific 9 Sep 2010 More Info) Click Here Product Description: 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.

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: $15.48* Not yet published* *(As of 17:21 Pacific 9 Sep 2010 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.

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: $11.06* Lowest Used Price: $8.01* Usually ships in 24 hours* *(As of 17:21 Pacific 9 Sep 2010 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 Harvests: American Indian Wild Foods and Recipes By E. Barrie Kavasch Dover Publications Paperback (272 pages) List Price: $12.95* Lowest New Price: $8.62* Lowest Used Price: $8.05* Usually ships in 24 hours* *(As of 17:21 Pacific 9 Sep 2010 More Info) Click Here Product Description: Practical primer on natural foods not only provides recipes for varied Native American dishes but also describes uses of ceremonial, medicinal, and sacred plants. From clambakes to wild strawberry bread, the volume is simultaneously a field guide, cookbook, and useful manual on herbal remedies. 139 black-and-white illustrations; 8 in color.

Southwest Indian Cookbook By Marcia Keegan Clear Light Pub Paperback (120 pages) List Price: $14.95* Lowest New Price: $6.50* Lowest Used Price: $0.98* Usually ships in 24 hours* *(As of 17:21 Pacific 9 Sep 2010 More Info) Click Here Product Description: This richly descriptive book includes recipes and folklore about the preparation of food by Southwest Indians. A bestselling favorite, which delights the palate and the eye, this cookbook ventures beyond mere recipes into the hearts and souls of the Pueblo and Navajo Indians. In these native cultures, the growth of food and its preparation are intimately tied to religious ceremony. The forty-four full-color photographs depict rituals, dances and ceremonies connected with the planting and gathering of crops, together with scenes of home life showing preparation of food. Accompanying text is drawn from quotations of the author s Pueblo and Navajo friends, illuminating the beliefs and rituals that are inseparable from daily life.

Hopi Cookery By Juanita Tiger Kavena University of Arizona Press Paperback (115 pages) List Price: $16.95* Lowest New Price: $5.91* Lowest Used Price: $2.50* Usually ships in 24 hours* *(As of 17:21 Pacific 9 Sep 2010 More Info) Click Here Product Description: More than one hundred authentic recipes center around Hopi staples of beans, corn, wheat, chilies, meat, gourds, and native greens and fruits.

Seaweed, Salmon, and Manzanita Cider: A California Indian Feast By Margaret Denise Dubin Heyday Books Paperback (144 pages) List Price: $21.95* Lowest New Price: $7.94* Lowest Used Price: $6.45* Usually ships in 24 hours* *(As of 17:21 Pacific 9 Sep 2010 More Info) Click Here Product Description: The foods of Native California Books such as Seaweed, Salmon, and Manzanita Cider give invaluable insight into how Native American people created food from what flourished around them: food that is simple, abundant and, most of all, flavorful food that is both life-giving and a way of life. Richard Hetzler, Executive Chef, Mitsitam Cafe, National Museum of the American Indian, Smithsonian Institution Starting with fish and then moving on through shellfish, meat, vegetables, flowers, berries, nuts, and acorns, Seaweed, Salmon, and Manzanita Cider is a tour of the most authentically local food there is: Native American cuisine, in this case from the bountiful shores and slopes of California. Filled with photographs, essays, reminiscences, and recipes, this book offers an overview of the foods of Native California along with delicious details about the dishes and their preparation: seafood stew cooked on the beach, agave hearts roasted underground, cakes made from the tiny seeds of the prolific red maids flower. Many of the recipes in Seaweed, Salmon, and Manzanita Cider appear in print for the first time here, offering glimpses of the past as well as straightforward information on the preparation of simple and sumptuous foods. Dubin and Tolley write in their introduction that the recipes in this book are transcriptions from tribal and personal memory and, as such, fragments of living culture. Part culinary study, part history and cultural chronicle, this book is a fascinating presentation of a venerable American food cuisine.