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New Native American Cuisine

Globe Pequot / 2009 / Hardcover

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Retail: $24.95
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Product Description

The New Native American Cuisine is the first book to make this cuisine available to home cooks everywhere. Beautifully illustrated with rich full-color photographs of the resort and its restaurant and dishes, it presents more than fifty recipes for cocktails; small plates and main courses; soups and salads, fish, meat, game, vegetables, and desserts-from grilled elk chop with truffles and sweet corn panacotta with venison carpaccio, to buffalo tartare with prairie quail egg.

Product Information

Format: Hardcover
Vendor: Globe Pequot
Publication Date: 2009
Dimensions: 9.75 X 8.50 (inches)
ISBN: 0762748958
ISBN-13: 9780762748952
Availability: Usually ships in 24-48 hours.

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Publisher's Description

The New Native American Cuisine is the first book to make this cuisine available to home cooks everywhere. Beautifully illustrated with rich full-color photographs of the resort and its restaurant and dishes, it presents more than fifty recipes for cocktails; small plates and main courses; soups and salads, fish, meat, game, vegetables, and desserts—from grilled elk chop with truffles and sweet corn panacotta with venison carpaccio, to buffalo tartare with prairie quail egg.

Author Bio

Marian Betancourt is the author or coauthor of more than a dozen books, including The Texas Hill Country Cookbook: A Taste of Provence (Globe Pequot). 

 

Michael O’Dowd, the award-winning Executive Chef of Sheraton Wild Horse Pass Resort, previously worked in New York City’s finest restaurants and hotels.

 

Jack Strong is Chef de Cuisine at Kai. Hailing from the Confederated Tribes of Siletz Indians in Oregon.

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