The New Native American Cuisine
Subtitle: Five-star Recipes from the Chefs of Arizona's Kai Restaurant
By: Marian Betancourt; with Michael O'Dowd and Jack Strong of Kai Restaurant at Sheraton Wild Horse Pass Resort & Spa; food photography by Ron Manville.
Contributors: O'Dowd, Michael.; Strong, Jack, 1975-
Publisher: Three Forks
Published: 2009
Place of publication: Guilford, CT
Language: eng
Format: Hardcover
Number of pages: 144
ISBN-13: 9780762748952
Copyright date: 2009 by Marian Betancourt and Sheraton Wild Horse Pass Resort & Spa.
Subjects: Kai Restaurant (Gila River Indian Reservation, Ariz.); Indians of North America -- Food; Indian cookery; Cookery -- Arizona
Description: One of only six U.S. restaurants to achieve the AAA’s Five Diamond status—and the nation’s only Native American restaurant to have earned this distinction along with a Mobil Five Star rating—Kai Restaurant at the Sheraton Wild Horse Pass Resort & Spa, on the outskirts of Phoenix, is redefining Native American cuisine. With classical European culinary techniques, artful plating, and pairing with the finest wines, the Kai chefs bring an ancient cuisine into the modern spotlight. Specialties include grilled elk chop with truffles, sweet corn panna cotta with venison carpaccio, buffalo tartare with prairie quail egg, and butter-basted lobster tail on fry bread with avocado mousse. Now, with The New Native American Cuisine, leading food writer Marian Betancourt and two of Kai’s top chefs make this cuisine available to home cooks. Beautifully illustrated with rich full-color photographs of the resort and its award-winning restaurant and dishes, this sumptuous book presents more than fifty unforgettable recipes. Finally, it is not only a cookbook—it is also a guide to the rich history and culture of the farmers and ranchers of the Gila River Indian Community.
Notes: Includes index.
Table of contents: label: Introduction
title: vii; label: Chapter 1
title: Celebrating the Bounty of the Sonoran Desert
pagenum: 1; label: Chapter 2
title: Reclaiming an Agricultural Heritage
pagenum: 11; label: Chapter 3
title: Sheraton Wild Horse Pass Resort & Spa: A Showcase for the Story
pagenum: 17; label: Chapter 4
title: Putting a New Spin on an Ancient Cuisine
pagenum: 23; title: The Recipes:; label: Signature Cocktails
title: 27; label: Breads
title: 31; label: Appetizers
title: 38; label: From the Fields: Salads and Soups
title: 52; label: From the Oceans and Streams: Fish Entrees
title: 63; label: From the Prairie and the Sky: Meat, Game, Poultry Entrees
title: 72; label: From the Earth: Vegetable Side Dishes
title: 88; label: Afterlife: Dessert
title: 94; label: Finishing Touches
title: 102; label: Glossary of Native American and Desert Foods
title: 117; label: Appendix A
title: 122; label: Appendix B
title: 125; label: Metric Conversion Tables
title: 129; label: Index
title: 130; label: Acknowledgments
title: 134; label: About the Authors
title: 135