by Carolyn Raine. Softbound, 90 pages, 6" x 9". Discover early Native American food traditions through the eyes and experiences of those who lived it. Based on first hand documentation from over one hundred 17th & 18th century travel narratives, personal journals, and captivity narratives, this book opens a window into the past. Learn which plants and animals were used for food, before the introduction of European goods. Informative, as well as interesting, with over 90 recipes, you will learn how to prepare meals using traditional ingredients and cooking methods. For today’s cook, there are also modified versions of the recipes using traditional ingredients, but with the convenience of modern appliances.
