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
II. Nuts and Seeds
III. Grapes, Berries and Cherries
IV. Foods of Marsh and Mesa
Rocky Mountain Beeweed