Delivered by May 27 to May 29 with expedited delivery
Delivered by May 29 to Jun 01 with expedited delivery
Description
"The most intelligent and brilliantly researched book on the food
of the American Indian." —Craig Claiborne, The New York Times
This wonderful book is not just a recipe collection, but a
passport to foraging and to surviving close to nature. It will
tell you how to prepare familiar foods such as stuffed clams and
corn chowder, but also how to fix clover soup, purslane salad,
young milkweed spears, wild rice with hazelnuts and blueberries,
fiddlehead stew, meadow mushroom pie, stewed wild rabbit with
dumplings, spoon bread, acorn coffee, and witch hazel tea.
Beautifully illustrated by the author (herself of American Indian
descent), this book is also an invaluable manual on herbal
medicines and ceremonial, sacred, and poisonous plants — all
written with acute sensitivity to and appreciation of Native
American ways.
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Native Harvests: American Indian Wild Foods and Recipes
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