Spirit of the Harvest: North American Indian Cooking by Beverly Cox and Martin Jacobs

Search this book for Recipes »

Notes about this book

  • Eat Your Books

    1992 International Association of Culinary Professionals Award Winner

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Lisa Is Cooking

    ...by region with recipes and information from the tribes that lived in each area. Traditional approaches to the dishes...but the recipes themselves have been adapted to more contemporary practices.

    Full review

Reviews about Recipes in this Book

  • Navajo fry bread

    • Lisa Is Cooking

      ...tasting this fry bread inspired one of those little dances I do around the kitchen when I get really excited about food. Puffy, crispy, chewy, and delicious is what it was.

      Full review
  • Pima-papago cactus and eggs

    • Lisa Is Cooking

      ...a dish of prickly pear cactus and eggs which is to be served with tortillas/bread and relish/salsa. I made a vegetarian version of it and served it on top of fry bread with the Sacaton relish.

      Full review
  • ISBN 10 1556701861
  • ISBN 13 9781556701863
  • Published Oct 24 1991
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Stewart, Tabori & Chang Inc
  • Imprint Stewart, Tabori & Chang Inc

Publishers Text

This classic text on Native American cooking is available once again. Here, authentic recipes, glorious photographs, and an informative text present the distinctive cooking of North American Indians from coast to coast. Fifty full-color photographs featuring an array of historic Indian artifacts illustrate 150 native recipes that originated in points across the United States. From Smoked Salmon Soup to Navajo Peach Crisp and Wild Rice and Venison Stuffed Pumpkin (featured on the book's cover), these traditional dishes incorporate many ingredients hailed today for their healthfulness and flavor. 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 incorporates 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.

Other cookbooks by this author