Cherokee Cooklore: Preparing Cherokee Foods (Reprint Edition)

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.

Author: Mary Ulmer
Publisher: Coachwhip Publications
Published: 07/28/2014
Pages: 82
Binding Type: Paperback
Weight: 0.47lbs
Size: 10.00h x 7.00w x 0.22d
ISBN13: 9781616462574
ISBN10: 1616462574
BISAC Categories:
- Cooking | Garnishing & Food Presentation
- Cooking | Regional & Ethnic | Indigenous Food of the Americas