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Cherokee Cooklore : Preparing Cherokee Foods (Reprint Edition)
by Mary Ulmer and Samuel E. Beck and Goingback Chiltoskey


Overview - 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).  Read more...

 
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More About Cherokee Cooklore by Mary Ulmer; Samuel E. Beck; Goingback Chiltoskey
 
 
 
Overview
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.


This item is Non-Returnable.

 
Details
  • ISBN-13: 9781616462574
  • ISBN-10: 1616462574
  • Publisher: Coachwhip Publications
  • Publish Date: July 2014
  • Page Count: 82
  • Dimensions: 10 x 7.01 x 0.22 inches
  • Shipping Weight: 0.47 pounds


Related Categories

Books > Cooking > Garnishing & Food Presentation
Books > Cooking > Regional & Ethnic - Native American

 
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