Synopsis
First published in 1951, Cherokee Cooklore introduces us to traditional Cherokee cooking. It starts with a photographic essay as Aggie Lossiah demonstrates how she makes bean bread. This is followed by recipes gathered from the North Carolina Cherokee community (including yellowjacket soup, blood pudding, hominy corn drink, baked squirrel, and hickory nut soup). A description of Cherokee food customs follows. This is a fascinating booklet that provides valuable food lore for the adventuresome gourmet or the student of Native American history.
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Cherokee Cooklore: Preparing Cherokee Foods (Reprint Edition) (Paperback or Softback)
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Coachwhip Publications 7/28/2014, 2014
ISBN 10: 1616462574
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Paperback or Softback. Condition: New. Chiltoskey, Goingback (illustrator). Cherokee Cooklore: Preparing Cherokee Foods (Reprint Edition). Book. Seller Inventory # BBS-9781616462574
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Cherokee Cooklore
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Cherokee Cooklore
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Cherokee Cooklore: Preparing Cherokee Foods (Reprint Edition)
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Cherokee Cooklore: Preparing Cherokee Foods (Reprint Edition)
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Cherokee Cooklore : Preparing Cherokee Foods (Reprint Edition)
Published by
Coachwhip Publications Jul 2014, 2014
ISBN 10: 1616462574
ISBN 13: 9781616462574
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Taschenbuch. Condition: Neu. Chiltoskey, Goingback (illustrator). Neuware - First published in 1951, Cherokee Cooklore introduces us to traditional Cherokee cooking. It starts with a photographic essay as Aggie Lossiah demonstrates how she makes bean bread. This is followed by recipes gathered from the North Carolina Cherokee community (including yellowjacket soup, blood pudding, hominy corn drink, baked squirrel, and hickory nut soup). A description of Cherokee food customs follows. This is a fascinating booklet that provides valuable food lore for the adventuresome gourmet or the student of Native American history. Seller Inventory # 9781616462574
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Cherokee Cooklore
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Cherokee Cooklore : Preparing Cherokee Foods (Reprint Edition)
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Condition: Hervorragend. Chiltoskey, Goingback (illustrator). Zustand: Hervorragend | Sprache: Englisch | Produktart: Bücher | First published in 1951, Cherokee Cooklore introduces us to traditional Cherokee cooking. It starts with a photographic essay as Aggie Lossiah demonstrates how she makes bean bread. This is followed by recipes gathered from the North Carolina Cherokee community (including yellowjacket soup, blood pudding, hominy corn drink, baked squirrel, and hickory nut soup). A description of Cherokee food customs follows. This is a fascinating booklet that provides valuable food lore for the adventuresome gourmet or the student of Native American history. Seller Inventory # 24910018/1