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American Indian Cooking: Recipes from the Southwest

This combination cookbook-ethnobotany-field guide is a window on the rich culinary traditions of the American Indians of the Southwest. In the 150 authentic fruit, grain and vegetable recipes, you'll learn how Navajo, Hopi, Yavapai, Apache and Pima Indians turned the bounty of the desert into tasty meals. Also included are the other uses of each plant for rituals, medicine, utensils and cosmetics. Scientifically accurate pen and ink illustrations make it easy to identify the plants in the wild.

Even if you are not a cook, recognizing the role these plants played in the lives of the early Indian inhabitants makes hiking and touring a richer experience.

Originally released as American Indian Food and Lore in 1974, this book has become a classic in its field.

University of Nebraska Press
191 pages; 50 drawings; Bibliography and index
Paperbound 8x11 $14.95

Table of Contents

I. Cactus and Cactus Like Plants
Agave
Barrel Cactus
Cholla
Ocotillo
Prickly Pear
Saguaro
Yucca
II. Nuts and Seeds
Acorn
Grass Seed
Jojoba
Mesquite
Pinyon Pine
Sunflower
Black Walnut
III. Grapes, Berries and Cherries
Chokecherry
Wild Currant
Elderberry
Wild Grape
Ground Cherrry
Desert Hackberry
Net-Leaf Hackberry
Manzanita
Wild Rose
Squawberry
Wolf Berry
IV. Foods of Marsh and Mesa
Buffalo Gourd
Cattail
Cota
Devil's Claw
Mormon Tea
Wild Onion
Puffball
V. Greens
Rocky Mountain Beeweed
Canaigre
Curly Dock
Dandelion
Lamb's Quarter
Wild Mint
Horsemint
Pigweed
Purslane
Monkey Flower
Tumbleweed
VI. Agriculture
Beans
Chili
Corn
Melon
Pumpkin
Squash
Wheat