The Art of American Indian Cooking: Foods of the American soil adapted to superbly varied and delicious dishes for today's kitchen by Yeffe Kimball and Jean Anderson

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  • Published Oct 01 1970
  • Format Paperback
  • Page Count 221
  • Language English
  • Countries United States
  • Publisher Avon Books

Publishers Text

Here for the first time America's own unique and rich food heritage is presented to modern cooks. From turkey and corn dishes of the Southeast, through recipes for wild game from the Great Plains, to seafoods of the Pacific Northwest, this book offers nearly 200 colorful, delicious, easily-prepared dishes made of the basic American foods, as the original Americans experienced them.

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