Ebook New Native American Cooking, by Dale Carson
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New Native American Cooking, by Dale Carson
Ebook New Native American Cooking, by Dale Carson
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From the Inside Flap
ountry, Native American dishes are cropping up in restaurants and grocery stores. Dale Carson, an Abenaki Indian, captures the growing interest in native cuisine, bringing her heritage to your table with a collection of delicious recipes, each accompanied by notes on its historical background and traditional preparation, as well as ingredient substitution and menu planning tips.
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Product details
Paperback: 194 pages
Publisher: Random House; 1st edition (February 27, 1996)
Language: English
ISBN-10: 0679769552
ISBN-13: 978-0679769552
Product Dimensions:
8.2 x 0.8 x 9.2 inches
Shipping Weight: 11.2 ounces (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
5 customer reviews
Amazon Best Sellers Rank:
#1,553,590 in Books (See Top 100 in Books)
Being a traditionalist Native American, I found that the majority of the recipes in this book were ones you could find in any cookbook. Other than the fry bread recipe (which anyone can find in a dozen places online) there wasn't much Native American about it. I was very disappointed. It begins with dishes such as Oysters on the half shell, stuffed Quahog clams and Mussels with lemon butter. How unique-not. I didn't expect a lot of exotic meats like bear or rabbit, but I did Native American recipes done in a modern way. Where was anything with the three sisters in it, for example? I wouldn't waste your money.
I've made a few different recipes in this book and I think they are great! Just today I made the Cranberry Heaven (a cranberry custard) and it's fantastic, the recipe responded well with splenda instead of sugar and with diet cranberry cocktail. It's hard to get some of the ingredients in my area but that's not the book's fault.
I try to cook something native for each of our pot lucks that happen after our tribal council meetings. so far I have had rave reviews for everything I have cooked from Dales book. thank you... Sweet Berry Kicks Twice NEC Schaghticoke Tribe
Delectable delicacies from an Abenaki chef, with many years cooking traditional foods from various tribal cultures.It's rare to find such a variety of good healthy foods and diverse Native culture woven in - from Indian Countrymore specifically from someone of my own tribe.Dale Carson rocks it!A must for every kitchen - for those who wish to know indigenous recipes and foods of their ancestors!
I borrowed the book and loved it! I especially loved her online article about sunchokes. I'm from Maine and am part Abenaki. My heart is full blooded. Native American Cuisine is as local, as local gets.
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