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Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
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612-822-4611
Cherokee Cooklore: Preparing Cherokee Foods (Reprint Edition)

Cherokee Cooklore: Preparing Cherokee Foods (Reprint Edition)

Paperback

Cookbooks GeneralIndigenous Food of the Americas

ISBN10: 1616462574
ISBN13: 9781616462574
Publisher: Coachwhip Pubn
Published: Jul 28 2014
Pages: 82
Weight: 0.47
Height: 0.22 Width: 7.00 Depth: 10.00
Language: English
First published in 1951, Cherokee Cooklore introduces us to traditional Cherokee cooking. It starts with a photographic essay as Aggie Lossiah demonstrates how she makes bean bread. This is followed by recipes gathered from the North Carolina Cherokee community (including yellowjacket soup, blood pudding, hominy corn drink, baked squirrel, and hickory nut soup). A description of Cherokee food customs follows. This is a fascinating booklet that provides valuable food lore for the adventuresome gourmet or the student of Native American history.

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Cookbooks General