TY  - BOOK
AU  - Niethammer,Carolyn J.
TI  - American Indian cooking: recipes from the Southwest 
SN  - 080328375X
PY  - 1999///
CY  - Lincoln
PB  - University of Nebraska Press
KW  - Indians of North America
KW  - Food
KW  - Southwest, New
KW  - Ethnobotany
KW  - Indian cooking
KW  - Cookbooks
KW  - lcgft
N1  - Originally published: American Indian food and lore. New York ; London : Collier Macmillan, 1974. With new pref; Includes bibliographical references (pages 175-178) and index; I; Cactus and Cactuslike 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 Cherry; 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
N2  - "This handy cookbook is an enjoyable and informative guide to the rich culinary traditions of the American Indians of the Southwest. Featured are 150 authentic fruit, grain, and vegetable recipes - foods that have been prepared by generations of Apaches, Zunis, Navajos, Havasupais, Yavapais, Pimas, and Pueblos. These tasty, unique dishes include mesquite pudding, Navajo blue bread, hominy, cherry corn bread, and yucca hash."; "American Indian Cooking also boasts wonderfully detailed illustrations of dozens of edible wild plants and essential information on their history, use, and importance. Many of these plants can be obtained by mail; a list of mail-order sources in the back of the book allows everyone to sample and savor these distinctive, natural recipes."--Jacket
ER  -