Home > Other > Cooking
Sort By:
Page of 2
Confederate Cookbook Confederate Cookbook

A reprint of a rare original. First published in Richmond in 1863, includes recipes, hints on making soap, ink, glue and candles as well as remedies for various diseases. This book shows how the Southern people, cut off from their normal supply of necessities by blockages of Southern seaports and the prohibition of trade between the Confederacy and U.S. Government, turned to their natural resources for substitutes that made life more pleasant.

Our Price: $15.00
Preserving Made Easy: Small Batches and Simple Techniques. Topp. Preserving Made Easy: Small Batches and Simple Techniques. Topp.

Preserving Made Easy is the perfect book for today's busy cooks who still want to prepare and enjoy the homemade goodness of fresh fruits and vegetables. These recipes were selected for their delicious taste and because they are easy to prepare.
Thoroughly tested and perfected, each recipe offers something special--a new twist on an old favourite, a new way to mix and match flavours and tips to make the whole process easier and more fun.
The authors offer delectable recipes for jams, jellies, conserves, pickles, relishes, chutneys, salsas, mustards, marinades, flavoured oils and more. Everything you need to delight family and friends is here. Using this book will ensure that your family has only the best and freshest ingredients carefully prepared for their needs.
Preserving Made Easy is ideal for first-time users who will benefit from the step-by-step introductions, and for experienced cooks who are just looking for that extra twist that will make the batch memorable.

Our Price: $20.00
The Ultimate Guide to Home Butchering. Burch. The Ultimate Guide to Home Butchering. Burch.

A complete guide to home butchering, with recommendations on which tools (knives, paring knives, meat scissors, meat grinders, shrink wrappers) to use for the task at hand. 200 color illus, 100 B/W illus; 240 pgs.
Don’t go another season without this valuable guide to preparing your harvest for the table or deep freezer.
Here is a complete guide to home butchering, with recommendations on which tools (knives, paring knives, meat scissors, meat grinders, shrink wrappers) to use for the task at hand. It covers everything from field dressing, skinning, and boning out a whole deer, to efficiently butchering rabbits, deer, big game, hogs, gamebirds, cattle, and more.

Our Price: $30.00
Heat and Smoke. Mastering the Dark Art of Real Barbeque. Hart Heat and Smoke. Mastering the Dark Art of Real Barbeque. Hart

This is, quite simply, the best, most spectacular and most accessible barbecue book ever written.
It is witty, but it is also wise: bursting with innovative ideas, simple explanations, and examples of the techniques that will turn your backyard barbecue meals into masterpieces.
With exquisite pictures by ace food photographer Dean Cambray, Heat & Smoke has been masterminded and written by Melbourne barbecue guru Bob Hart who will take you, step by step, through the processes involved in getting much, much more from your backyard endeavours and dealing - in innovative and delectable ways - with all of your favourite barbecue ingredients, as well as many you may not have considered.
Beef, pork, lamb and chicken feature. But so do such things as mussels cooked in a way that will astonish you, calamari seared over coals, salmon cooked on cedar planks, vegetables transformed into feature dishes, cheeses made meltingly delicious and an array of enchanting barbecued fruit creations. Read and absorb Heat & Smoke, and your backyard will never taste the same again: your kitchen, in fact, may well become the quietest room in the house.
44 Recipes - ILLUSTRATIONS: 80 colour photos

Our Price: $30.00
Wonderful Wild Pork Recipes  Lyver Wonderful Wild Pork Recipes Lyver

Wonderful Wild Pork Recipes

Andy Lyver loves her hunting for many reasons but one of the main ones is to get meat for the table. She hunts often and likes to make the most of the wild food that she harvests with her husband, Maco. Because she cooks and eats a lot of wild pork, Andy has developed the knowledge and skills to get the very best from it. In this book, she shares the tricks she’s learned for getting great results every time.

All pork is high in protein, iron, zinc and B vitamins and has no carbohydrates. Wild pork is also free of chemical additives like drenches, dips, antibiotics and growth hormones. It’s a versatile meat, good for so much more than roasts and boil up. When you enjoy a feed of wild pork, you’re eating one of the most healthy, naturally grown meats available in New Zealand – and catching your own makes it taste even better!

Wonderful Wild Pork Recipes is a companion volume to Andy Lyver’s first recipe book Wild and Wonderful Everyday Venison Recipes for all Seasons.

Our Price: $30.00
Guide to Canning, Freezing,Curing and Smoking Meat, Fish and Game. Eastman. Guide to Canning, Freezing,Curing and Smoking Meat, Fish and Game. Eastman.

Preserve your meat properly and enjoy unparalleled flavor when you’re ready to eat it. This no-nonsense reference book covers all the major meat preserving techniques and how to best implement them. You’ll learn how to corn beef, pickle tripe, smoke sausage, cure turkey, and much more, all without using harsh chemicals. You’ll soon be frying up delicious homemade bacon for breakfast and packing your travel bag with tender jerky for snack time.

Our Price: $30.00
150 Best Meals in a Jar. Salads, Soups,Rice Bowls and more. Linton 150 Best Meals in a Jar. Salads, Soups,Rice Bowls and more. Linton

Canning jars are perfect for a healthy and delicious salad. The dressing goes on the bottom, with heavier or harder ingredients making up the next layer(s), perhaps topped off with some fresh leafy greens. Everything stays crisp and separate until it is time to toss the salad in a bowl ready to serve and enjoy.
When made ahead these 150 tempting and innovative recipes last for days in the fridge for almost a week's worth of lunches and/or dinners. These "grab and go" salads are ideal on those harried weekday mornings or busy weekends. Tanya Linton includes creative snacks and breakfasts as well as a chapter devoted to rice bowls and even desserts.
Lettuce-based salads like Italian Salad (chopped salami, spicy green beans, white beans and Pecorino), Green Goddess (sugar snap peas, proper peas and edamame with hoisin chicken) or Sweet and Salty Salad (arugula, figs, buffalo mozzarella and prosciutto) are great for the whole family.
For something more hearty, there are also noodle and grain/legume based salads like Pasta Carbonara Salad (pasta, cooked eggs, cooked pancetta, baby arugula), Chicken Soup Salad (noodles, carrots, celery, chopped kale and chicken) and Layered Tabbouleh Salad (couscous, cucumber, tomatoes, parsley, onion).
For a dessert idea for an office celebration or a picnic, Pretty Pavlovas, Layed Cheater Chocolate Cheesecake and Banana Bread Parfait are favorites.

Our Price: $30.00
301 Venison Recipes 301 Venison Recipes

Mouth-watering recipes have made this cookbook a hunter's classic. A fantastic selection of appetizers & main meals fill the pages of this lay-flat & easy-to-use cookbook. If you need to feed a hungry bunch at deer camp, or serve special guests in your home, look no further.

Selections for lunch, appetizers & dinner help cooks expand their use of venison. Just in time for the new season!

Mouth-watering recipes have made this cookbook a hunter's classic. A fantastic selection of appetizers and main meals fill the pages of this lay-flat and easy-to-use cookbook. If you need to feed a hungry bunch at deer camp, or serve special guests in your home, look no further

Our Price: $35.00
Heat and Smoke 11. The fearless Australian Approach to the Dark Art of Real Barbeque. Hart. Heat and Smoke 11. The fearless Australian Approach to the Dark Art of Real Barbeque. Hart.

This is the stunning and timely successor to Hart's 'Heat & Smoke' which is, quite simply, the wittiest, most accessible and best-loved Australian barbecue book of all time. The fun continues, and so do the fresh and innovative ideas - this time, focussed on the techniques, raw materials and other national advantages that give Real Barbecue in multicultural Australia a freshness and distinction all of its own.

With more inspirational pictures by ace food photographer Dean Cambray, 'Heat & Smoke II' has again been masterminded and written by Melbourne barbecue guru Bob Hart who shares new and remarkable ways of extracting much more from familiar ingredients. Steaks - especially giant T-bones, soar to new heights; fashionable beef brisket is reborn as home-smoked pastrami; lamb racks emerge under a spicy crust of Japanese crumbs, garlic and anchovy; salmon is hot-smoked with juniper berries and a sprinkle of premium gin; duck breasts and chicken thighs are brined and slowly smoked over hickory; while lightly seared tuna is sliced into discs and positioned on tacos with guacamole, chipotle mayo, lime juice and more. Sardines, oysters, scallops and even mango cheeks and bananas - are given new life through the alchemy of Hart's smoky grill, all in ways open to all urban grillers.

Our Price: $35.00
The Buckskinners Cook Book The Buckskinners Cook Book

Soft bound volume with 60 pages of rare and unusual recipes for truly primitive camp cook. Hundreds of menu items from frontier camps, voyageur vittles, Woodland, Plains, and Southwest Indian recipes and Russian-Alaskan recipes.
The Table of Contents includes the following:
Chapter I
Frontier Cooking
Campfire Recipes
Mountain Man Vittles
Voyageur Trail Foods
Trading Post Repasts
St. Louis Fare
Chapter II Woodland Indian Cooking
Chapter III Plains Indian Cooking
Chapter IV Southwestern Cooking
Chapter V Russian-Alaskan Cooking

Our Price: $35.00
Basic Butchering of Livestock and Game  Mettler Basic Butchering of Livestock and Game Mettler


"Provides clear, concise, and step-by-step information for people who want to slaughter their own meat."

Our Price: $35.00
The Perfect Sausage, Aschenbrandt The Perfect Sausage, Aschenbrandt

Making sausage, mankind’s most delectable meat-delivery system, is now within reach for all home chefs and barbecue junkies. Join BBQ master Karsten “Ted” Aschenbrandt as he demonstrates how to make the perfect sausage. From raw ingredients to kitchen gear and gadgets to secret tips for better flavor, this cookbook covers everything you need to know in easy illustrated steps. Packed with nearly 30 different sausage recipes from around the world, you will learn classic styles from the different regions of Germany, including the Berlin currywurst and a bratwurst from Rhineland, as well as merguez, chorizo, and an apple and onion brat. The Perfect Sausage also features 26 recipes you can prepare to showcase your homemade sausage, including sausage pie, sausage and bread shish kebabs, and merguez with tomato polenta. Rounded out with detailed grilling techniques, this is a must-have addition to any grill enthusiast’s library.

Our Price: $35.00
Butchering Small Game and Birds. (Rabbits, Hares, Poultry and Wild Birds). Bezzant. Butchering Small Game and Birds. (Rabbits, Hares, Poultry and Wild Birds). Bezzant.

Butchering Small Game and Birds is essential reading for those who have embraced self-sufficiency, and who regard small game and birds, both domestic and wild, as an essential part of their diet. The volume covers rabbits, hares, quail, chicken and turkey as well as game birds and provides comprehensive guidance relating to all aspects of the craft of butchery.
Topics covered include:
Equipment and how to use and maintain knives correctly
How to humanely dispatch the animal or bird for butchering with speed, precision and almost no suffering [this is of paramount importance]
Butchery techniques including basic small game and bird anatomy, meat inspection and hygiene and dealing with aged birds and animals
Further techniques including paunching, removal of offal, extraction of shot, skinning, plucking, drawing and dressing birds, washing carcases, jointing rabbits and hares and trussing
The preservation of meat, preparing meat for the freezer and hanging and curing of skins is covered following the philosophy that every part of an animal or bird that is usable is used.

Our Price: $35.00
The Beginner's Guide to Hunting Deer for Food. Landers. The Beginner's Guide to Hunting Deer for Food. Landers.

Hunting deer is the most inexpensive and environmentally friendly way to acquire organic, grass-fed meat. An average deer provides about 40 pounds of the most local meat available. With "The Beginner's Guide to Hunting Deer for Food", local food advocates can reduce or entirely eliminate the carbon footprint associated with the processing and transportation of food. For anyone who wants to become more self-sufficient, eat the safest and most nutritious meat possible, protect the environment, or save money, hunting deer for food is an excellent solution. This book is a perfect guide to a freezer full of fresh, local meat.

Our Price: $35.00
Put 'em Up! Fruit : A Preserving Guide & Cookbook. Vinton. Put 'em Up! Fruit : A Preserving Guide & Cookbook. Vinton.

This creative cookbook will inspire you to not only preserve summer's fruit harvest, but use your homemade jams, jellies, and conserves in a host of sweet and savoury dishes. Whip up a batch of peach jam and marinate shrimp kabobs in it overnight, or suspend grapefruit in lavender honey for an enticing custard topping. The flavors are fresh and contemporary and the instructions are thorough and easy to follow. Putting up -- and serving up -- the harvest has never been so delicious.

Our Price: $35.00
Complete Art and science of Sausage Making. Reinhard. Complete Art and science of Sausage Making. Reinhard.

There are techniques and secrets to learning how to make sausages in the home kitchen. Making sausages is an ancient art that has made a remarkable comeback in recent years. Tania Reinhard explains the science to making sausages, taking all the guesswork out of it, making it a fun, safe and exciting project for any aspiring sausage maker. Starting with the right tools and equipment there are step-by-step instructions that explain just how healthy sausages can be made simply by using the right ingredients and seasonings. The book has an extraordinary variety of recipes with the best techniques from all over the world. Ingredients range from the classic pork, beef, lamb, chicken and turkey, to wild game, fish and even vegetarian and vegan sausages. Here are some of these tantalizing recipes: * Classics like Chorizo, Frankfurters, Salami, Keilbasa, Liverwurst, and Breakfast Sausage; * Pork recipes include Sicilian Sausage, Sage Potato Sausage, American Brat, Pesto Pork Sausage and Jamaican Jerk Sausage; * There is also a huge variety of chicken and turkey recipes like Chicken Parmesan Sausage, Persian Chicken, Turkey de Provence, Christmas Turkey and Athenian Chicken; * The vegetarian and vegan recipes include Malaysian Satay, Sausage De Bologna, Greek Sausage, The Nutty Vegan and Lebanese Majadra. Meal planning is easy with complete menus and the perfect pairings for a sausage. The expert instructions, techniques and tips are crucial for any home sausage maker.

Our Price: $35.00
Pickled Pantry. Chesman. Pickled Pantry. Chesman.

Blending your grandmother's pickling know-how with today's Internet resources, Andrea Chesman shows you how easy it is to fill your pantry with tasty homemade sauerkraut, Salt-Cured Dilly Beans, and Rosemary Onion Confit. Explaining classic techniques in simple language, guiding you to helpful websites, and making you laugh with humorous stories, Chesman provides inspiration and encouragement for both first-time picklers and dedicated home canners. With tips on pickling everything from apples to zucchini, you'll enjoy exploring the stunning variety of flavours that can fill a Mason jar.

Our Price: $35.00
All Things Jerky The Definitive Guide to Making Delicious Jerky and Dried Snack Offerings. Lightbody, Mattoon, Zumbo. All Things Jerky The Definitive Guide to Making Delicious Jerky and Dried Snack Offerings. Lightbody, Mattoon, Zumbo.

A hardcore compilation of more than 100 tested recipes from around the world.
The jerky world has undergone a major revival in the last five years in terms of experimentation, products, popularity, and just plain good eating. In All Things Jerky. we find a collection of some of the best tried and tested recipes from around the world, including instructions for all the equipment, gear, and recipes you’ll need to make jerky at home. While authors Andy Lightbody and Kathy Mattoon are accomplished hunters, this book is not a hunting or fishing how-to. Instead, it is the culmination of their last forty years spent sampling jerky and dried snacks around the world while travelling, hunting, fishing, and writing. These flavor-packed recipes are perfect for sharing with the entire family.
Enjoy such recipes as:
Hawaiian Islands Ginger Chew
Hi Mountain Jerky Strips
Black Forest Cherry Chew
Cranapple Chicken
These recipes are designed for everyone, from supermarket moms who purchase their meats, fruits, and vegetables on a weekly basis to the avid outdoorsman who hunts and fishes for most everything found in his freezer. In addition to these protein-laden recipes is a host of fruit, vegetable, and nut offerings sure to please even the pickiest of eaters.

Our Price: $35.00
Deer Burger Cookbook. Black. Deer Burger Cookbook. Black.

Soups and stews, chilies, venison casseroles, jerky and sausages, deer balls, deer loaf
136 recipes including Deer in the Cabbage Soup, Hunting Lodge Stew, Deer in the Beer Chili, Travis's Deer Camp Breakfast, Whitetail County Venison Sausage, Sloppy Does
Written by a hunter who knows from experience how to cook with deer burger at home and in camp, Deer Burger Cookbook answers a question every hunter has asked: "What do I do with all this deer burger?"
With his trademark down-home sense of humor, Cousin Rick Black shares a wide variety of deer burger recipes, so you'll never get bored eating the same old chili and jerky. Black even reveals his award-winning family bratwurst recipe. Techniques and flavors borrowed from Mexico and Jamaica spice things up, and the book also includes recipes for large crowd.

Our Price: $35.00
The Pigeon Cookbook. Hobson. The Pigeon Cookbook. Hobson.

The Pigeon Cook" is an invaluable reference work for all game cooks. It includes some mouth-watering recipes both for the woodpigeon and the domesticated pigeon. The authors have thoroughly researched their subject and provided culinary ideas that combine traditional British rural recipes with those from abroad. They have visited award-winning chefs and rural estates and, fortunately, many of these experts have been prepared to share their secrets. Not only does "The Pigeon Cook" reveal the ideas of some of this country's top chefs, it also includes vital accompaniments such as trimmings and sauces. Suitable salads are not forgotten and neither are the wines and aperitifs that are particularly appropriate as accompaniments to pigeon and which transform a meal into a special occasion.

Our Price: $35.00
Wild and Wonderful Everyday Venison recipes for all Seasons  Lyver Wild and Wonderful Everyday Venison recipes for all Seasons Lyver

Wild and Wonderful

Everyday Venison Recipes for all season

Wild and Wonderful Everyday Venison Recipes for All Seasons is a collection of the kind of table fare that anyone, male or female, hunter or not, can cook and enjoy. From steaks to stir fries, soups to stews and starters - even pizza and Bambi Burgers - it’s all here. When treated right, the meat is tender, succulent and full of flavour. Andy explains how to age venison, how to identify different cuts and how to cook each cut for great results every time. All the recipes work equally well using Cervena (farmed venison).

A freelance writer, passionate hunter, dog trainer, sometime pilot and seasonal cook for a hunting lodge, Andy brings the same “have a go” enthusiasm to her cooking as she does to her hunting.

Our Price: $40.00
Butchering Beef. Danforth. Butchering Beef. Danforth.

Learn how to humanely slaughter cattle and butcher your own beef. In this straightforward guide, Adam Danforth provides clear instructions and step-by-step photography of the entire butchering process, from creating the right pre-slaughter conditions through killing, skinning, keeping cold, breaking the meat down, and perfecting expert cuts. With plenty of encouragement and expert advice on food safety, packaging, and necessary equipment, this comprehensive guide has all the information you need to start butchering your own beef.

Our Price: $40.00
The Dehydrator Bible. Mackenzie, Nutt, Mercer The Dehydrator Bible. Mackenzie, Nutt, Mercer

Whether grow-your-own, bought locally from a farmer's market, or fresh from a regular supermarket, seasonality still affects the quality, abundance and price of good food. It just makes sense to preserve food quality for those times when it's not as plentiful or not available at all. Dehydrating food with this terrific book is easy and creates tasty food year-round.
Incorporating the age-old practices of food dehydration takes full advantage of what nature offers. All the wonderful recipes are still here and there is a bonus section on everything from pet treats to crafts and homemade gifts. What has changed is that the "Everything You Need to Know About Dehydrating Foods" section has been expanded to include even more comprehensive and complete information about dehydrating foods along with even more tips and techniques.
There are more than 150 recipes for dehydrating everything from herbs and seasonings to fruits, vegetables, meats and fish, plus more than 250 delicious recipes that actually use the dehydrated foods as ingredients. Putting home-preserved food to work for home, RV, boat or campsite has never been easier.
The easy-to-follow drying instructions along with time guidelines make even a novice cook feel like a seasoned professional.
Planting a few extra rows of tomatoes or beans, picking many strawberries at their peak or buying that big basket of freshly harvested carrots can really pay off later. Loading up the dehydrator will provide personally dried foods the whole year through.

Our Price: $40.00
Food Storage for Self-Suffficency and Survival. Paskett. Food Storage for Self-Suffficency and Survival. Paskett.

Be Well Prepared and Well Fed!
With all the uncertainty in the world today, there is peace in preparing. In an emergency, you don't want to depend on a grocery store or government agency to feed your family. Storing food assures your family's self-sufficiency year-round and benefits your budget when you plan correctly.
This in-depth, nuts-and-bolts guide to storing food teaches you a variety of food storage methods that you can customise to meet your family's unique circumstances including family size, tastes, ages, health concerns, income, and living conditions. This is not a generic manual on stocking dehydrated meals that have ten-year shelf lives. It's the guide to storing foods your family loves so you can eat well no matter what challenges life throws at you.
Inside you'll find:
Food-storage options for 72-hour emergency kits, short-term emergencies and long-term survival.
Food-storage planning methods that incorporate the foods and meals your family loves.
Tips for how to maintain balance and variety in your food storage.
Budget-friendly ways to purchase food for storage.
Easy and practical ideas for cooking with food in storage so nothing expires or goes to waste.
Organization and storage methods for easy food store maintenance.
Water storage and purification methods.
Canning, freezing and dehydrating methods to preserve food you produce at home.
Storing food gives you the freedom to stretch your income in tight-budget months, pack quick meals for short-notice trips, and create healthy meals without constantly going to the grocery store. Plus your stored food is available if you do experience an emergency power outage, natural disaster, long-term illness or job loss. Let this guide help you start building your self-sufficiency and food storage today.

Our Price: $40.00
Fermented Vegetables. Shockey. Fermented Vegetables. Shockey.

Even beginners can make their own fermented foods! This guide includes in-depth instruction for making kimchi, sauerkraut, and pickles and then offers more than 120 recipes using the same methods to make over 80 other fermented vegetable and herbs, including pickled Brussels sprouts, curried golden beets, carrot kraut, and pickled green coriander. Many of the recipes can be made in small batches (such as single pint). There are also recipes for using the fermented foods.

Our Price: $40.00
Smoking Food at Home with Smoky Jo.Hampson. Smoking Food at Home with Smoky Jo.Hampson.

Let Smoky Jo and Smoky Georgina guide you through their easy-to-follow and informative book. The authors, owners of the highly regarded food smoking school, Smoky Jo's are masters of their craft and have removed the mystery and imparted the fun into smoking food. Whilst still being aimed at the novice or the professional smoker alike, in this second edition of their book, the authors push back the boundaries of smoking food, opening up an exciting world of possibilities and culinary delights. With up to date information on food smoking, food safety, new smokers and smoking accessories they encourage the reader to have fun, to experiment and to smoke the usual, the unusual and the extraordinary. In their new chapter they will have you smoking everything from flour and tomatoes to asparagus and chocolate. No other book on smoking food will encourage you to tantalise the taste buds in the way that Smoking Food at Home with Smoky Jo will.

Our Price: $40.00
Bob Hart's Barbecue Unplugged. Hart. Bob Hart's Barbecue Unplugged. Hart.

This is the book Australian barbecue enthusiasts have not only been waiting for, but have been dreaming about: a comprehensive and inspirational celebration of the joys of cooking, brilliantly, out of doors and over solid fuel. And of course, it is the work of national barbecue hero Bob Hart – his third, smoky offering after his seminal best sellers, Heat & Smoke and Heat & Smoke II. Naturally, it is packed with fresh and innovative ideas, mountains of ingenuity and originality, and Hart’s sparkling wit. Inevitably, it is exquisitely photographed by Melbourne ace Manuela Cifra and deliciously designed by Dot Alcaide – the dream team! And then there is the food...

There are techniques and creations here that no other barbecue book has tackled, all shaped around Hart's passion for flavours, textures and revelations: try his lobster tails roasted over hickory, or his reverse-seared steaks with Japanese or even Thai inflections; or the ways in which he works a touch of wood-smoke into prawn-and-corn tacos, or into flawless Peking duck. Or even into the best tandoori chicken you have ever eaten. Brisket is slow-cooked to Asian perfection over charcoal, and an impeccable peach cobbler, also, is gently baked over the coals: it’s all here, and it's UNPLUGGED! And yes, you will be entertained. But you will also be entranced. And inspired. We promise!

Our Price: $40.00
Homegrown Pantry. Pleasant. Homegrown Pantry. Pleasant.

Now that you've mastered gardening basics, you want to enjoy your bounty year-round, right? Homegrown Pantry picks up where beginning gardening books leave off, with in-depth profiles of the 55 most popular crops, including beans, beets, squash, tomatoes, and much more to keep your pantry stocked throughout the year. In-depth profiles highlight how many plants to grow of each crop for a year's worth of eating, and which storage methods work best for specific varieties. Author Barbara Pleasant culls tips from decades of her own gardening experience and from growers across North America to offer planting, care, and harvesting refreshers for every region and each vegetable.

Our Price: $40.00
Native Indian Cookbook   Lovesick Lake Native Womens Assoc Native Indian Cookbook Lovesick Lake Native Womens Assoc

Feast on dishes that are simple to prepare, elegant to serve, and feature all types of wild game, fish, wild plants, berries, and nuts. This is the only book of its kind--presenting the culinary heritage of the North American Native Peoples in a practical way for the modern cook. Recipes include Wild Goose with Apple Raisin Stuffing, Wild Turkey with Oyster Stuffing, Salmon Rice Salad, Mad Bear s Elk Stew, Black Walnut Soufflé, Braised Venison and Vegetables, and dozens of others. Much of the material for the book was provided by the Lovesick Lake Native Women s Association. The research and information gathered from an extensive 2-year oral history project formed the backbone for this book. Also includes the collections received from the Cherokee in North Carolina and groups in the Southwest and Pacific Northwest.

Our Price: $45.00