Spirit of the Harvest: North American Indian Cooking

Very happy I got this book

Was a gift

I loved the book - WELL worth the cost - well-researched, and a BEAUTY to just look at. But I wish it had been written by an actual 1st Nations person - who had grown up with these recipes ... rather than by a person of European descent who has "interpreted" these recipes. For instance - the book's Corn Chowder recipe has ground meat in it . . . and NONE of the Corn Chowder recipes I have learned to make - whether they are from the East - the South - or here, on the Canadian West Coast - have ground meat in them. Traditionally - Corn Chowder "might" have TWO of the "three sisters" in them (the corn and squash) - and they might also have onions, celery, potatoes and cayenne. But the ground meat added to THIS recipe was a surprise - as Corn Chowder is traditionally a vegetarian dish. Also - the book says that it is about "North American" Indian cooking - but considering that Canada is the LARGEST of the two countries on the continent - it's a shame that the Canadian Indian nations & tribes are not represented. But, as noted - the book IS gorgeous, and I most certainly will be getting a lot of use out of it. It was WELL worth the price - and I am happy to have it.

The book was a little shelf-worn, but not badly. Glad to obtain this as it's no longer available.

"Spirit of the Harvest" is a beautifully written and photographed book by Beverly Cox and Martin Jacobs. The book was purchased, along with several others, in order to prepare for a Native American Indian program. Each book had something different to offer within the various tribes. However, "Spirit of the Harvest" was by far the most resourceful book. It includes a map of the United States showing where the various tribes were located and the foods that were harvested in those areas. Chapters include: "Native American Foods", "The Southeastern Coast and Woodlands", The Northeastern Coast and Woodlands", "The Great Plains", "The Southwest", and "The West". Each chapter begins with a short history of the various tribes in each region followed by authentic recipes. The refreshments during the program included "Algonguian Maple Popcorn Balls" and the Pueblo Indians "Feast Day Cookies" . They were quite good. There are recipes for soups, stews, vegetables, game, breads, and sweets. I highly recommend this book for anyone interested in Native American Cooking.

Not only is this book filled with delicious and healthy recipes but also with insights into the Native cultures that created them. It appeals as much to my inner cultural anthropologist as to my inner chef. The photos are stunning too.

I am an avid collector of "unique and different" cookbooks. I use all of them. Doesn't matter what condition they are in, or how old they are, I use them. This is a wonderful new book. It is a work of art. The pictures of food presentation are beautiful. There is a map in the front of the book that shows the different Indian Territories and the foods that are primary in that region. The recipes are hearty. Most ingredients are common. The recipes are not complex and the directions are easy to follow. If you are an outdoors person, these recipes are definitely for you. Each recipe has history or background about special ingredients used, tribe that used them or techniques used to create the recipe. Recipes range from carrot bread and peanut soup, plains pemmican and serviceberry upsidedown cake to grilled salmon steaks, file crawfish stew and bbq clams. Recipes from coast to coast and boarder to boarder. Worth every penny.

Well organized recipes based on area, but not on tribe. Had my first recipe last night, which was Cherokee Brunswick Stew, (without the peppering..added pepper but no Cayenne) and it tasted delicious. That was also the first time I ever made Stew in my life....so it's been great. I plan, since I am partial Native, and follow Native Spirituality, to eat more like them, which is very healthy and beneficial. Can't wait to try more. I only wish there were pics of all the foods so I CAN SEE final product to make sure the recipe turned out exact.

Beautiful book filled with fabulous recipes of the Aboriginal peoples of North America, adapted for the modern kitchen. I really like the photographs and the simplicity of most of the recipes. Organizing the recipes into regions is perfect. Just in time for Thanksgiving, too!

great book, and very happy with the dealer.

This is a superbly researched and fascinating piece of work - so much more than a book of recipes. These in themselves would be useful and interesting, as food is always a good way to learn about a culture, but each there is so much more here. A general introduction, introductions by area and extra information attached to every recipe means that this book is a good read in itself. Photographs and background drawings have been meticulously researched and carefully annotated. While it is possible (with a lot of work) to find the occasional cookery book for some of the different Native American cultures, this book covers most of North America. All too often nowadays the only time we hear about the Native American diet is when we see how departing from it has not been good for people's health. Here we can celebrate the richness of their lives and culture instead. It's all too easy to forget how much the food of the rest of the world owes to the Americas - is it too much to hope that perhaps giving more publicity to the clever cultivation methods as well as the crops, the skill and knowledge in hunting-gathering and the healthy, tasty food that sustained richly interesting and thriving cultures might restore a bit of pride to the victims of genocide, forced relocation and other crimes against humanity, and give them a basis for economic resurgence other than casinos? That's a lot to put on a book, but if nothing else, these recipes should open eyes to worlds that should never have been lost or come close to being lost. Most can easily be recreated in a British kitchen - even if spice berry and elk aren't in every supermarket, the majority use ingredients that are now normal in our diets too (e.g. corn, potatotes and peppers), or which can be accessed with a bit of shopping around (e.g. masa harina). Most recipes are also enticingly simple. I cannot praise this book highly enough - it is a must for anyone with a scholarly interest in food, and it's also rather good for people with healthy appetites. Seek out a copy and you will not regret it.