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The art of American Indian cooking

Author: Yeffe Kimball; Jean Anderson
Publisher: New York : N. Lyons Books, [1988], ©1965.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
The Art of American Indian Cooking is a sensuous journey of color, scent, and flavor through five North American regions. Using the bounty in ingredients available - such as avocados, sweet or Idaho potatoes, pineapples, pumpkins, wild game, and seafood, the American Indian first combined these gifts of the earth into what many of us now consider to be traditional American cooking. Offering such delicacies as Zuni  Read more...
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Additional Physical Format: Online version:
Kimball, Yeffe, 1914-1978.
Art of American Indian cooking.
New York : N. Lyons Books, [1988], ©1965
(OCoLC)894828905
Document Type: Book
All Authors / Contributors: Yeffe Kimball; Jean Anderson
ISBN: 1558210040 9781558210042
OCLC Number: 18351094
Notes: Reprint. Originally published: New York : Doubleday, 1965.
Includes index.
Description: 215 pages : illustrations ; 21 cm
Contents: The gardeners and gatherers of the Southwest --
The fishermen of the Pacific Northwest --
The wandering hunters of the plains --
The planters of the South --
The Woodsmen of the East.
Responsibility: by Yeffe Kimball and Jean Anderson ; with a foreword by Will Rogers, Jr. ; with a preface by Gary Soucie ; illustrated by Yeffe Kimball.

Abstract:

With dishes that range from Zuni Green Chile Stew to simple corn on the cob and pumpkin pie, this collection is a representation of recipes from Native American tribes in every region of the country.  Read more...

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