Description

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The reissued James Beard and IACP award winner Spirit of the Harvest brings authentic Native American recipes into the modern home kitchen. This carefully researched cookbook presents 150 recipes from across the United States, incorporating many indigenous ingredients and traditional dishes from the Cherokee, Chippewa, Navajo, Sioux, Mohegan, Iroquois, Comanche, Hopi, and many other North American tribes. Each chapter is introduced by an expert on the region and discusses the cultures of major tribal groups, their diets, their ceremonial use of food, and the historic dishes they developed. Spirit of the Harvest celebrates the many cooking traditions that have stood the test of time and are still very much alive today.

Praise for Spirit of the Harvest:

“Those readers who are unfamiliar with the amazing natural bounty of food that this country provides . . . are in for a real surprise.”
 —Spirituality and Health


“Most of us have scant knowledge about what might be called the original American cuisine. Beverly Cox and Martin Jacobs offer the book to right that wrong.”
 —Today’s Diet and Nutrition

About the Author

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BEVERLY COX apprenticed with world-renowned chef Gaston LeNôtre in Paris. She has written 10 cookbooks, including STC’s Spirit of the Harvest (which won James Beard and IACP awards), Spirit of the West (an IACP award winner), and Spirit of the Earth, all coauthored with Martin Jacobs.

MARTIN JACOBS is an award-winning food photographer who has photographed more than 40 cookbooks. With Beverly Cox he has collaborated on numerous books and a regular column on cooking for Native Peoples magazine.