Author: E. Barrie Kavasch

Publisher: Dover Publications (2005)

 

From the Book Cover:
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), Native Harvests 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.

 

What Others Say:
"The most intelligent and brilliantly researched book on the food of the American Indian." 
               - Craig Claiborne, The New York Times

 

Dover (2005) augmented republication of the second, revised edition published by The Institute for American Indian Studies, Washington, Connecticut, 1998.

Paperback. 272 pages. 139 black-and-white illustrations; 8 in color.

Please Note: this popular title is out-of-stock and may ship directly from the publisher.