Seaweed, Salmon, and Manzanita Cider: A California Indian Feast
Publisher: Heyday Books
Published: 2008
Place of publication: Berkeley, CA
Language: eng
Format: Paperback
Number of pages: 144
ISBN-13: 9781597140782
Description: Errata slip tipped in.
Includes bibliographical references (p. 120-121).
Notes: Starting with fish and then moving on through shellfish, meat, vegetables, fruits, flowers, nuts, seeds, and acorns, SEAWEED, SALMON, AND MANZANITA CIDER is a tour of the most authentically "local" food there is: Native American cuisine, in this case from the bountiful shores and slopes of California. Filled with photographs, essays, reminiscences, and recipes, this book offers an overview of the foods of Native California along with delicious details about the dishes and their preparation: seafood stew cooked on the beach, agave hearts roasted underground, and cakes made from the tiny seeds of the prolific red maids flower. Many of the recipes in Seaweed, Salmon, and Manzanita Cider appear in print for the first time here, offering glimpses of the past as well as straightforward information on the preparation of simple and sumptuous foods. Dubin and Tolley write in their introduction that the recipes in this book are "transcriptions from tribal and personal memory and, as such, fragments of living culture." Part culinary study, part history and cultural chronicle, this book is a fascinating presentation of a venerable American cuisine.
Table of contents: label: Acknowledgments
title: ix; label: Foreword
title: xi; label: Introduction
title: xv; title: Fish
pagenum: 2; title: Shellfish and Seaweed
pagenum: 18; title: Meat
pagenum: 32; title: Vegetables
pagenum: 50; title: Berries, Fruits, and Flowers
pagenum: 65; title: Nuts and Seeds
pagenum: 82; title: Acorns
pagenum: 99; label: Contributors
title: 115; label: Sources and Permissions
title: 120