Martin Jacobs

This was my favorite of the Native American cookbooks I found as I was researching recipes for our Thanksgiving feast. The book's organization makes it easy to find local recipes and learn more about the tribes that prepared the food and the evolution of the recipes. Each recipe is illustrated with a large full-color photograph, so it's a beautiful book to browse as well.This will definitely be going on my wishlist - I'd love to continue trying more of these recipes.

Excellent cookbook. The recipes are not too complex or obscure and use a lot of food plants originating in the Western Hemisphere. Beautiful photos, too.

One of the best Native cookbooks out there. So many of the others, released around the Lewis and Clark anniversaries, read like "condensed-soup-cooking" updated to include buffalo; but this one features authentic ingredients and cooking methods, grouped by region, with historical details (plus the big glossy photographs that make reading cookbooks so delicious.) Award-winner.