| Description |
x, 186 pages : illustrations ; 21 cm |
| Note |
"National Museum of the American Indian, Smithsonian Institution, Washington, D.C." |
| Bibliography |
Includes bibliographical references and index. |
| Contents |
Appetizers -- Guacamole -- Arepas with salsa -- Peruvian potato causa -- Pupusas -- Ceviche -- Grilled herring with stewed tomatoes -- Green papaya and sea bass with amarillo vinaigrette -- Soups -- Butternut squash soup -- Squash blossom soup -- Peanut soup -- Tortilla soup -- Quahog chowder -- Smoked pork and quinoa soup -- Salads -- Three sisters salad -- Celery root salad -- Fiddlehead fern salad -- Green mango salad -- Fennel salad with fig vinaigrette -- Cabbage salad with spiced peanuts and pineapple seaweed and wild mushroom salad -- Peruvian potato salad -- Roasted sunchoke salad with ginger vinaigrette -- Root vegetables with mustard seed vinaigrette -- Black bean and roasted corn salad -- Wild rice salad -- Quinoa salad -- Hominy salad with saffron vinaigrette -- Smoked trout and watercress salad -- Smoked duck salad -- Main courses -- Corn and tomato stew -- Buffalo chili -- Lobster rolls -- Smoked trout and dandelion green sandwiches -- Juniper-cured salmon sandwiches -- Ash-roasted chicken breast sandwiches -- Carne asada sandwiches with chimichurri sauce -- Pulled buffalo sandwiches with chayote slaw -- Tacos -- Chicken mole verde tacos -- Pork pibil tacos -- Pulled pork tacos -- Beef machaca tacos -- Beef adobo tacos -- Fry bread tacos -- Baked black bean and spinach burritos -- Refried bean and corn enchiladas -- Potato and pinto bean enchiladas -- Chicken tamales with spicy peanut sauce -- Salmon cakes -- Cedar-planked fire-roasted salmon -- Roasted maple-brined turkey breast with crabapple and cranberry relish -- Herb-roasted duck legs with raspberry glaze -- Roasted venison -- Buffalo flank steak -- |
|
Side dishes -- Oyster pudding -- Corn on the cob with toasted hazelnuts -- Succotash -- Hazelnut and honey-roasted acorn squash -- Sautéed greens with bacon -- Yuca with garlic and butter -- Potato and horseradish puree -- Honey-roasted rutabagas -- Green chile rice -- Maple and molasses baked beans -- Frijoles negros -- Refried beans -- Sauces and salsas -- Salsa fresca -- Salsa quemada -- Pico de gallo -- Roasted jalapeño and tomato salsa -- Tomatillo salsa -- Black bean and ancho chile salsa -- Mole verde -- Red chile sauce -- Breads -- Corn bread -- Blue corn bread -- Fry bread -- Red onion and herb fry bread -- Desserts -- Indian pudding -- Chestnut pudding -- Bread pudding with candied walnuts and raisins -- Cranberry crumble -- Maple popcorn balls -- Corn and chocolate tamales -- Bannock bread with berries -- Pumpkin cookies -- Drinks -- Cranberry spritzer -- Sugarcane and mint agua fresca -- Hibiscus agua fresca -- Quinoa agua fresca -- Basic recipes and techniques -- Court bouillon -- Vegetable stock -- Black beans -- Cranberry beans -- Pinto beans -- Toasting nuts and seeds -- Roasting chiles and peppers -- Simple syrup -- Recipes by Native American culture area -- Ingredients and sources -- Online suppliers. |
| Subject |
Indian cooking.
|
|
Cooking, American.
|
|
Mitsitam Cafe.
|
| Local Subject |
Indigenous cooking.
|
| Added Author |
National Museum of the American Indian (U.S.)
|
| ISBN |
9781555917470 hardcover |
|
155591747X hardcover |
|
