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

  • Cherokee pecan soup

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

    • Categories: Soups; Native American
    • Ingredients: pecans; dill; stewing chicken; onions
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Notes about this book

  • Eat Your Books

    1992 International Association of Culinary Professionals Award Winner

Notes about Recipes in this book

  • Pumpkin soup

    • Beebopalulu on December 13, 2023

      This might work better with fresh pumpkin. The seasoning was too simple to overcome the tinny notes in my canned pumpkin.

  • Pueblo barbecued pork roast

    • MissKoo on March 09, 2023

      This pork roast came out perfect, flavors were lovely. That said, I made several changes. First, I used Molly Stevens All About Roasting to create a brine for the 5-pound pork rib roast and brined the pork for about 18 hours in the fridge. I also followed her recommendation to roast the pork at 325 (not 350) and to a temperature of about 140-145, not 175. This is admittedly an older cookbook (1991) and pork recipes used to roast them far longer than recipes today. The sauce reduced nicely, but the onion and tomato chunks seemed very large for basting, so I pureed the sauce in the blender and served as one would gravy so guests could use as much or as little as they wished. I thought the puree was delicious, much better in flavor than the chunky sauce, and it made basting the roast several times a breeze. A just over 5-pound roast served 5 women, with 5 large slices of meat and a generous amount of sauce left over. Served the pork with Maple and Molasses Baked Cranberry Beans.

  • Navajo peach crisp

    • MissKoo on March 09, 2023

      This particular crisp is not overly sweetened and has the interesting addition of pine nuts (pignoli). It was served at our cookbook group dinner based on recipes from Native American cookbooks. The peaches had been orchard picked during the summer and then frozen, so excellent flavor. Would like to try this with fresh peaches though.

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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
  • 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.

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