NATIVE HARVESTS: Recipes and Botanicals of the American Indian

by Barrie Kavasch ‧ RELEASE DATE: July 2, 1979

Expanded from a pamphlet sponsored by the American Indian Archaeological Institute in Connecticut, this combines recipes for American Indian dishes with notes on their wild ingredients--but none on the recipes' derivation. The recipes are ""authentic,"" Kavasch explains, in that they ""reflect the native usage of . . . both indigenous and introduced species."" (Baking powder must be among the introduced.) Catting for foraged ingredients such as phragmites seeds, cattail stems and pollen, dewberry, bracken fern rhizomes, venison, raccoons, and terrapin meat, the recipes are not for the supermarket shopper, and Kavasch himself recommends them ""merely as springboards, guides to tastier, more creative cooking."" As is, they'll serve as a reminder of the ""good hearty provisions"" reported by early visitors to the Iroquois.

Pub Date: July 2, 1979

ISBN: N/A

Page Count: -

Publisher: Random House

Review Posted Online: N/A

Kirkus Reviews Issue: July 1, 1979

Categories: NONFICTION