Spirit of the Harvest: North American Indian Cooking

Nice collection of Native American recipes

"Spirit of the Harvest" is a beautifully written and photographed book by Beverly Cox and Martin Jacobs. The book was purchased, along with several others, in order to prepare for a Native American Indian program. Each book had something different to offer within the various tribes. However, "Spirit of the Harvest" was by far the most resourceful book. It includes a map of the United States showing where the various tribes were located and the foods that were harvested in those areas. Chapters include: "Native American Foods", "The Southeastern Coast and Woodlands", The Northeastern Coast and Woodlands", "The Great Plains", "The Southwest", and "The West". Each chapter begins with a short history of the various tribes in each region followed by authentic recipes. The refreshments during the program included "Algonguian Maple Popcorn Balls" and the Pueblo Indians "Feast Day Cookies" . They were quite good. There are recipes for soups, stews, vegetables, game, breads, and sweets. I highly recommend this book for anyone interested in Native American Cooking.

Not only is this book filled with delicious and healthy recipes but also with insights into the Native cultures that created them. It appeals as much to my inner cultural anthropologist as to my inner chef. The photos are stunning too.

I loved the book - WELL worth the cost - well-researched, and a BEAUTY to just look at. But I wish it had been written by an actual 1st Nations person - who had grown up with these recipes ... rather than by a person of European descent who has "interpreted" these recipes. For instance - the book's Corn Chowder recipe has ground meat in it . . . and NONE of the Corn Chowder recipes I have learned to make - whether they are from the East - the South - or here, on the Canadian West Coast - have ground meat in them. Traditionally - Corn Chowder "might" have TWO of the "three sisters" in them (the corn and squash) - and they might also have onions, celery, potatoes and cayenne. But the ground meat added to THIS recipe was a surprise - as Corn Chowder is traditionally a vegetarian dish. Also - the book says that it is about "North American" Indian cooking - but considering that Canada is the LARGEST of the two countries on the continent - it's a shame that the Canadian Indian nations & tribes are not represented. But, as noted - the book IS gorgeous, and I most certainly will be getting a lot of use out of it. It was WELL worth the price - and I am happy to have it.

Not only is this book visually beautiful, and educational -- it is the most outstanding collection of North American Indian recipes I have seen in a long time. I have been collecting Native American cookbooks for over 40 years. Spirit of the Harvest is a "Keeper". It is the jewel of my collection. The Hidatsa Stuffed Sugar Pumpkin (featured on the cover) will be the highlight of our Thanksgiving dinner this fall. I was an Adult Outdoor Trainer for many years, love to cook out over open fire. Many of these recipes will bring new smells and tastes to the camping experience, as well as to your kitchen. GREAT BOOK! GREAT FOOD!

I am an avid collector of "unique and different" cookbooks. I use all of them. Doesn't matter what condition they are in, or how old they are, I use them. This is a wonderful new book. It is a work of art. The pictures of food presentation are beautiful. There is a map in the front of the book that shows the different Indian Territories and the foods that are primary in that region. The recipes are hearty. Most ingredients are common. The recipes are not complex and the directions are easy to follow. If you are an outdoors person, these recipes are definitely for you. Each recipe has history or background about special ingredients used, tribe that used them or techniques used to create the recipe. Recipes range from carrot bread and peanut soup, plains pemmican and serviceberry upsidedown cake to grilled salmon steaks, file crawfish stew and bbq clams. Recipes from coast to coast and boarder to boarder. Worth every penny.

Excellent reference for authentic Native American foods adapted to today's available ingredients. Also beautifully photographed. Foods are separated by region. As a person of Oglala Lakota and Mohawk descent I appreciate the care taken in remaining true and respectful to these recipes origins. Pilamaye.

My husband bought this book and I am presently surprised what a neat book it is. It has some amazing recipes! Everything we have tried has been YUMMY. I would absolutely suggest this book.