Carolyn Niethammer's Books

Books

Cookbooks
Complete guide for the southwestern desert forager
Recipes from Outstanding Restaurants and Resorts
Delicious recipes for prickly pear pads and fruits.
Women's Studies
Engaging story for middle readers on the life of Navajo activist Annie Dodge Wauneka
The life of Annie Dodge Wauneka, feisty Navajo leader and activist
A look at the lives of North American Indian women in traditional societies.
Travel
Old West meets New West in this guide to a legendary land
Ethnobotany
Learn how Indians used 50 edible wild plants
This book was published originally as American Indian Food and Lore in 1974.

Reviews


Here's what reviewers have said about American Indian Cooking:

"Not just a cookbook, but a collection of well-told stories that will give the reader rich insights into some of the Native American peoples."
- The Edible Wild

"At least once in our life,we should experience the joy of a meal that we ourselves have gathered and prepared. Carolyn Niethammer coaxes us to walk with her through the deserts, marshes and mesas of Arizona and New Mexico to collect, clean, dry and partake of the bountiful harvest of our great Southwest."
- The American West

"Niethammer paints pictures with words, pictures of ancient traditions, cultures and foods honoring the Native American heritage. Combined with present-day cooking techniques, it essentially brings ancient ways into the new millennium."
- Lois Friedman

"American Indian Cooking is more than just an excellent collection of recipes. It is a book that helps us understand and more fully appreciate our rich heritage and the dry lands of the American Southwest."
-Arizona Daily Star

"Not your usual cookbook,this one contains 150 authentic fruit, grain and vegetable recipes preserved and prepared for generations by Apache, Zuni, Navajo, Havasupai, Yavapai, Pima and Pueblo American Indians. Whether you gather ingredients and cook some of lthe recipes or just read about them, you will enjoy this unique cookbook." - Enid News and Eagle

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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