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Food of the Americas: Native Recipes and Traditions Hardcover – Sep 2004


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Amazon.com: 11 reviews
19 of 22 people found the following review helpful
Awesome Chef, awesome book 25 Nov 2005
By Cara R. Mcferran - Published on Amazon.com
Format: Hardcover
I work for Chef Divina, and we make a lot of the dishes from this book in the restaurant. The Wild Rice and Corn Fritters are a huge hit. Also the Huckleberry Sorbet is to die for! He wrote this book with his wife, they also won a James Beard Award for this book as well. This chef is awesome to work with and someone I look up to and hope to be like.
3 of 3 people found the following review helpful
Smithsonian Restaurant 30 Mar 2010
By jkmgcc - Published on Amazon.com
Format: Hardcover
Fantastic Recipes. We had eaten at the Native American Smithsonian Restaurant everyday while in DC. The best food! We were on the waiting list for this cookbook for a year. Simple, good food.
10 of 14 people found the following review helpful
Foods of the Americas:Native Recipes and Traditions 15 Sep 2005
By Cindy Pawlcyn - Published on Amazon.com
Format: Hardcover
Some modern twists that make it user friendly in local supermarkets.Very Educational and great techniques used.
1 of 1 people found the following review helpful
Celebrates the native ingredients of the Americas 11 July 2013
By Jenni M. Parks - Published on Amazon.com
Format: Paperback
One of the most interesting museums on the National Mall in Washington, D.C., is the Smithsonian National Museum of the American Indian. Ten Speed Press, in association with the museum has published a cookbook written by Fernando and Marlene Divina that celebrates the native ingredients of the Americas. Foods of the Americas, Native Recipes and Traditions highlights over 100 recipes featuring corn, potatoes, chile, berries, wild rice, and other iconic new world ingredients. In addition to the recipes, the Divinas' have included a wealth of information on the history of such ingredients, the dishes created from them, and the people who have enjoyed them for centuries. The cookbook also features full color photography of recipes, ingredients, and historical vignettes.

I have made the tomatillo salsa, guacamole, tamales, and the empadas (South American version of empanadas) featured in Foods of the Americas. Everything was quite enjoyable, although it was my preference to add more seasonings to the empadas than the recipe called for in order to bring out the best flavor.

There's a little bit of something new for everyone in this cookbook. If you've grown up in the American southwest for example, you might find the recipes that arose from the Pueblo and Navajo to be common to your childhood, but you've probably never been exposed to the culinary traditions of the Cherokee, Algonquin, Multnomah, or Chippewa. Likewise, if you're from New England, Oneida cuisine might be pedestrian to you but what about the food of the Utes or Coos?

Foods of the Americas is a worthwhile addition to your cookbook collection. You can pick it up at the Smithsonian National Museum of the American Indian or order it directly from Amazon.com.
1 of 1 people found the following review helpful
Fun book! 18 Jan 2012
By Robert H. Childress - Published on Amazon.com
Format: Paperback Verified Purchase
While this is of course primarily a recipe book, it also contains fun little bits of information about the heritages and traditions of the peoples from which the recipes originated. I have yet to make a great number of the recipes in this book, but I can vouch for the deliciousness of the grape dumplings!
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