Native Harvests: American Indian Wild Foods and Recipes by Barrie E. Kavasch

By Barrie E. Kavasch

Filenote: PDF retail from EBL. Publisher/EBL seem to have created it by way of taking their great epub and switched over to PDF + pagination instead of the common attractive PDF imprint.
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Practical primer on average meals not just presents recipes for numerous local American dishes but additionally describes makes use of of ceremonial, medicinal, and sacred vegetation. From clambakes to wild strawberry bread, the amount is at the same time a box consultant, cookbook, and valuable guide on natural treatments. 139 black-and-white illustrations; eight in colour.

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Extra resources for Native Harvests: American Indian Wild Foods and Recipes

Sample text

For example, the Natchez Indians called their twelfth moon (around the latter part of January) that of the Chestnut and the thirteenth moon (February) that of the nuts. * (Fagus grandifolia) are one of the most flavorful products of our northern forests. They are best gathered in late October or November after heavy frosts have dropped them to the ground. Delicious raw or cooked, beechnuts are best gathered before dawn, when possible, to beat the squirrels. Roasted beechnuts, when ground, can be used as fine caffeine-free coffee.

Canadensis) bark, leaves, twigs, and fruit are enjoyed by deer, rabbits, and game birds. Fragrant masses of yellow flowers in the spring, amid glossy green leaves through summer, turn to gold and scarlet in late autumn beside the orange-crimson berries, which have one to three shiny brown seeds inside. Both Indians and settlers dried the berries (though they are delicious and tangy raw) for many winter uses and flavor additives. A delightful drink is made by stewing these berries. From them many tarts, preserves, jellies, and pies are derived.

Expanded and published by Random House/Vintage Books in 1979, Native Harvests: Recipes and Botanicals of the American Indians won favorable acclaim. " The book served as an easy guide and reference book as well as a most useful cookery book for those folks eager to know and explore their edible wild environments. My book also became a teaching text in high schools and on college campuses as well as around campfires and in modern kitchens. Many American Indian teachers enjoyed using it. Native Harvests traveled far beyond my wildest dreams and carved a valuable niche in its unique field.

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