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    RecipesManiac.com   >   National + Regional Cookbooks   >   Native American
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    How to Cook dishes from Native American tradition


    Native American The indigenous people of the Americans have developed a variety of recipes, and exploited many sources of food which were later adopted when Europeans and other arrived in the New World (these foods can be food for example in American cuisine, Canadian cuisine, Mexican cuisine, Argentine cuisine, Brazlian cuisine, Peruvian cuisine).

    Of course, it would be wrong to consider native American cuisine as completely homogenous. Different culinary traditions and recipes developed in each part of the Americas, in part driven by different cultures, lifestyles, and of course the availability of different foods. As a result, there is a great variety of dishes that have been created by native American people.

    Some popular native American recipes and dishes include:
    • 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.

      Guacamole

    • 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.

      Succotash

    • 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.

      Tortilla

    • 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.


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    Native Harvests: American Indian Wild Foods and Recipes

    By E. Barrie Kavasch

    Dover Publications
    Released: 2005-03-04
    Paperback (272 pages)

    Native Harvests: American Indian Wild Foods and Recipes
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    Product Description:
    "The most intelligent and brilliantly researched book on the food of the American Indian." —Craig Claiborne, The New York Times
    This wonderful book is not just a recipe collection, but a passport to foraging and to surviving close to nature. It will tell you how to prepare familiar foods such as stuffed clams and corn chowder, but also how to fix clover soup, purslane salad, young milkweed spears, wild rice with hazelnuts and blueberries, fiddlehead stew, meadow mushroom pie, stewed wild rabbit with dumplings, spoon bread, acorn coffee, and witch hazel tea. Beautifully illustrated by the author (herself of American Indian descent), this book is also an invaluable manual on herbal medicines and ceremonial, sacred, and poisonous plants — all written with acute sensitivity to and appreciation of Native American ways.

    The Sioux Chef's Indigenous Kitchen

    By Sean Sherman

    Univ Of Minnesota Press
    Hardcover (256 pages)

    The Sioux Chef s Indigenous Kitchen
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    Product Description:

    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.

    The Mitsitam Café Cookbook: Recipes from the Smithsonian National Museum of the American Indian

    By Richard Hetzler

    Brand: Fulcrum Publishing
    Hardcover (192 pages)

    The Mitsitam Café Cookbook: Recipes from the Smithsonian National Museum of the American Indian
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    The Mitsitam Cafe Cookbook, published in association with the Smithsonian Institution’s National Museum of the American Indian, showcases the Americas’ indigenous foods in 90 easy-to-follow, home-tested recipes. Author and Mitsitam Cafe chef Richard Hetzler spent years researching Native American dishes and food practices for this stunning cookbook. Includes full-color images of the dishes and of objects from the museum’s collection.

    Foods of the Southwest Indian Nations: Traditional and Contemporary Native American Recipes

    By Lois Ellen Frank

    Brand: Ten Speed Press
    Released: 2002-08-06
    Hardcover (208 pages)

    Foods of the Southwest Indian Nations: Traditional and Contemporary Native American Recipes
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    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.
  • Includes sources for special ingredients and substitutions.
  • Chapters are organized by the staples of Native American cuisine: corn, vine-growing vegetables, wild fruits and greens, legumes, game birds, meats, fish, and breads. 


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     Awards2003 James Beard Award WinnerReviews“A stunning new cookbook." —Accent West“[A] wonderful introduction to America's oldest cuisine.”—Phoenix magazine “One of the most stunning books of the year.”—Austin American Statesman “Gorgeous . . . exceptional.”—New Age Retailer

    Instant Pot: 365 Days of Instant Pot Recipes (Fast and Slow, Slow Cooking, Chicken, Crock Pot, Instant Pot, Electric Pressure Cooker, Vegan, Paleo, Breakfast, Lunch, Snack, Healthy Slow Cooker Dinner)

    By Emma Katie

    CreateSpace Independent Publishing Platform
    Paperback (174 pages)

    Instant Pot: 365 Days of Instant Pot Recipes (Fast and Slow, Slow Cooking, Chicken, Crock Pot, Instant Pot, Electric Pressure Cooker, Vegan, Paleo, Breakfast, Lunch, Snack, Healthy Slow Cooker Dinner)
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    Product Description:

    Instant Pot

    TODAY SPECIAL PRICE - 365 Days of Instant Pot Recipes (Limited Time Offer!)

    Over Hundreds of Mouth Watering Instant Pot Recipes with Easy-to-Follow Directions!

    The Instant pot is a versatile appliance and it is fun. This great appliance is something you simply must own. This appliance saves your time, money and can improve your overall health. The Instant pot uses pressured steam to cook the meal and actually this cooking method saves most of the nutrients in the food.

     What to expect from this book?

    Unlike other books, we will not give you hard to follow recipes, complicated meals, and meals containing weird ingredients. Instead, you can and will find easy to follow recipes, all divided into the categories and recipes that simply taste great.

    With the recipes in this book you will be able to create simple week menus and because the Instant pot is so efficient you will have time to do other fun stuff…like hanging with family and friends.

    Although the Instant pot is considered to be an expensive appliance it is the only expensive thing with it. The Instant pot will pay off because it will save your time, energy and you will be able to prepare amazing meals with cheaper ingredients.

    Grab this book and instantly receive:

    -        Information and benefits of using Instant pot

    -        Recipes that can be prepared in no time

    -        Recipes that allows you to use the full potential of your Instant pot

    -        Easy to follow and prepare recipes, suitable for those who never used the instant pot

    With this cookbook you will get 365 recipes divided in several categories:

    -         Breakfast recipes

    -        Soup and chowders

    -        Main courses

    -        Appetizers and side dishes

    -        Yogurt recipes

    -        Desserts

    Grab 365 Instant Pot Recipes Cookbook today, and start enjoying cooking again!

    Sushi for Beginners: The Complete Guide - 100 Delicious Recipes to Get Started, and Tips for Success

    By Makiko Tsuji

    CreateSpace Independent Publishing Platform
    Paperback (124 pages)

    Sushi for Beginners: The Complete Guide - 100 Delicious Recipes to Get Started, and Tips for Success
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    Product Description:
    Do you love sushi?
    Do you imagine it to be almost impossible to make?
    Would like to be able to learn how to prepare it in the comfort of your own home?

    Now you can make delicious sushi dishes at home with Sushi for Beginners: The Complete Guide. Inside this book, you will discover the art and methods behind this fascinating culinary style, through chapters which give you:

    - Sushi preparation techniques
    - Tools and accessories you will need
    - Sauce preparation
    - Miso soups
    - A range of recipe ideas
    - And more…

    There are dozens of recipes to choose from, but if you aren’t too keen on raw fish, no problem. There are a range of chicken, vegetable and meat rolls that you can prepare too, giving you the great ideas behind sushi, but with different ingredients.

    All you need to get started is a good quality knife, a rolling mat and a few fresh ingredients. This book will do the rest.

    So, get your copy of Sushi for Beginners now and start preparing delicious Japanese style food like a pro.

    The Pueblo Food Experience Cookbook: Whole Food of Our Ancestors

    Museum of New Mexico Press
    Hardcover (120 pages)

    The Pueblo Food Experience Cookbook: Whole Food of Our Ancestors
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    • Museum of New Mexico Press
    Product Description:

    The Pueblo Food Experience Cookbook is an original cookbook by, for, and about the Pueblo peoples of New Mexico. This cookbook is a product of the Flowering Tree Permaculture Institute, founded by Roxanne Swentzell at Santa Clara Pueblo. Its goal is to promote healing and balance by returning to the original foodways of the Pueblo peoples. The precontact, indigenous diet emphasizes chemical-free meat, fowl, fish and a wide variety of whole grains, nuts, seeds, fruits, and vegetables. Buffalo Tamales, Blue Corn Cakes, and Rabbit Stew are just a few of the unique and delicious Pueblo recipes. Five thought-provoking essays contribute to the understanding of Pueblo history and culture. Though written in the Tewa Pueblo of Santa Clara, indigenous peoples everywhere and anyone interested in learning about Pueblo culture and food will delight in this book.

    Foods of the Americas: Native Recipes and Traditions

    By Smithsonian American Indian & Marlene Divina

    Brand: Ten Speed Press
    Released: 2010-06-08
    Paperback (240 pages)

    Foods of the Americas: Native Recipes and Traditions
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    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.

    Growing Tomorrow: A Farm-to-Table Journey in Photos and Recipes: Behind the Scenes with 18 Extraordinary Sustainable Farmers Who Are Changing the Way We Eat

    By Forrest Pritchard

    The Experiment
    Hardcover (320 pages)

    Growing Tomorrow: A Farm-to-Table Journey in Photos and Recipes: Behind the Scenes with 18 Extraordinary Sustainable Farmers Who Are Changing the Way We Eat
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    Product Description:
    Meet the local farmers who feed America—in stories, photos, and 50 recipes!

    When Forrest Pritchard went looking for the unsung heroes of local, sustainable food, he found them at 18 exceptional farms all over the country.

    In Detroit, Aba Ifeoma of D-Town Farm dreams of replenishing the local “food desert” with organic produce. On Cape Cod, Nick Muto stays afloat and eco-friendly by fishing with the seasons. And in Washington State, fourth-generation farmer Robert Hayton confides, “This farm has been rescued by big harvests. . . . For every one great season, though, you’ve got ten years of tough.”

    With more than 50 mouthwatering recipes and over 250 photographs, this unique cookbook captures the struggles and triumphs of the visionary farmers who are Growing Tomorrow.

    The Maverick Cookbook: Iconic Recipes & Tales from New Mexico

    By Lynn Cline

    Lynn Cline
    Hardcover (196 pages)

    The Maverick Cookbook: Iconic Recipes & Tales from New Mexico
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    • The Maverick Cookbook Iconic Recipes Tales from New Mexico
    Product Description:
    One of The 30 Most Exciting New Fall Cookbooks, 2015--Epicurious.com
    In The Maverick Cookbook, Lynn Cline chronicles the fascinating history of New Mexico cuisine through the stories of 12 iconic figures: from Doña Tules, Fred Harvey and Billy the Kid to Georgia O'Keeffe and Dennis Hopper. These trailblazers include artists and authors, gamblers and outlaws, entrepreneurs, and the ancient Pueblo people, all of whom had a hand in shaping the region's celebrated cuisine. Each story is inspired by history--fictional imaginings of a day, or a moment, in the remarkable lives of these mavericks. Each chapter includes original recipes with authentic ingredients and traditional techniques of the era. And Guy Ambrosino's beautiful photographs capture the timelessness of the foods featured in the book, bringing the recipes to life in rich, vibrant color that will inspire you to make each dish at home.

    PRAISE FOR THE MAVERICK COOKBOOK

    "This cookbook is a must-have for anyone who loves good food and recognizes the importance of our culinary heritage..."--CHEF JOHNNY VEE, Food Editor, Santa Fean Magazine

    "What a fun and eye-opening book!"--DEBORAH MADISON, Best-Selling Author of Local Flavors and Vegetable Literacy

    "In this fascinating hybrid, history comes alive, folded in with luscious recipes and vibrant photos..."--CANDACE WALSH, Author of Licking the Spoon: A Memoir of Food, Family and Identity

    America's Restaurant Recipes

     
     


     
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