New Native American Cuisine
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Vendor: Globe Pequot
Publication Date: 2009
Dimensions: 9.75 X 8.50 (inches)
Availability: Usually ships in 24-48 hours.
Old Sturbridge Village Cookbook, 3rdGlobe Pequot / 2009 / Trade Paperback$17.06 Retail:
$18.95Save 10% ($1.89)Availability: Usually ships in 24-48 hours.CBD Stock No: WW749294
Martha's Vineyard Cookbook, 4thGlobe Pequot / 2008 / Trade Paperback$17.96 Retail:
$19.95Save 10% ($1.99)Availability: Expected to ship on or about 08/28/15.CBD Stock No: WW747245
Hershey, Pennsylvania CookbookGlobe Pequot / 2007 / Trade Paperback$15.26 Retail:
$16.95Save 10% ($1.69)Availability: Usually ships in 24-48 hours.CBD Stock No: WW741557
Texas Hill Country CookbookGlobe Pequot / 2007 / Hardcover$22.46 Retail:
$24.95Save 10% ($2.49)Availability: Expected to ship on or about 08/28/15.CBD Stock No: WW743759
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.
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.