All the recipes in this book are from territorial days. 1864 to 1912, and reflect the lifestyles of those who call Arizona their home. The Indian, Mexican, military man, miner, cowboy, and Mormon left their prints not only on the land but in the cooking pot as well. This book is an attempt to place Arizona's distinctive cookery in historical perspective, to capture the memories of savory dishes before they fade away. Paper Back 5 1/2 x 8 1/2 - 117 pages

THE ART OF AMERICAN INDIAN COOKING

The Art of American Indian Cooking is a sensuous journey of color, scent, and flavor through five North American regions. Using the bounty in ingredients available - such as avocados, sweet or Idaho potatoes, pineapples, pumpkins, wild game, and seafood, the American Indian first combined these gifts of the earth into what many of us now consider to be traditional American cooking. Offering such delicacies as Zuni green chili stew and roast pheasant stuffed with grapes and nuts, plus simple favorites such as baked acorn squash with honey and Chippewa wild rice, The Art of American Indian Cooking presents some of the best-loved dishes our continent has to impart. Adapted for modern kitchens, these recipes are as inspired today as they were at their inception, reflecting the terrain, climate, and culture from which they emerged. (5 1/2 X 8 1/4, 216 pages, illustrations)