A collection of recipes and cooking techniques originally dictated by the author's great, great-uncle, Cherokee elder Joel Redhawk, who was born in 1885. Describes natural ingredients that were used before the advent of mass-produced and artificially-flavored foods, and tells what sorts of modern, store-bought ingredients may be substituted when necessary. Also describes the tools and techniques used before the appearance of modern appliances and utensils we take for granted. Recipes includes preparation of wild game, fish and fowl, staples such as corn, beans, rice, squash and potatoes, fresh fruits and vegetables, and spreads and desserts that are naturally sweetened. Simple and easy-to-understand recipes that make for a variety of good eating.
|Title:||Indian Cooking: The Legacy of Joel Redhawk||Publisher:||Rod Crossfield|
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