The wealth of the Americas in 1492 was not in gold and silver, as Europeans thought, but in the variety of foods that grew in the soils of the new world. Potatoes, avocados, tomatoes, and peanuts... More > are all familiar American foods today. Corn, beans, asquash, pumpkins, and potatoes and a variety of fruits are also important.
Throughout the Americas, native people consumed an amazing variety of wild and domesticated plants. From upstate New York through the Ohio River valley, people gathered wild foods—fruits (grapes, plums, thorn apples, cherries, blackberries, blueberries, elderberries, sumac berries and nuts (acorns, butternuts, hickory nuts, walnuts, hazelnuts, and beechnuts). The Iroquois ceremonial cycle included a strawberry festival that celebrated the small, new wild strawberries that were a particular delicacy and a harbinger of spring. Their juice is still drunk at ceremonies in contemporary Iroquois communities.
Enjoy a variety of Native American recipes are included in chapter 5!< Less
It happened during my first roaming visit to the Ozarks, when I had wandered by chance, one day, into the Elbow Rock neighborhood. Twenty years it was, at least, before the time of this story. She... More > was standing in the door of her little schoolhouse, the ruins of which you may still see, halfway up the long hill from the log house by the river, where the most of this story was lived.
It was that season of the year when the gold and brown of our Ozark Hills is overlaid with a filmy veil of delicate blue haze and the world is hushed with the solemn sweetness of the passing of the summer. And as the old gentlewoman stood there in the open door of that rustic temple of learning, with the deep-shadowed, wooded hillside in the background, and, in front, the rude clearing with its crooked rail fence along which the scarlet sumac flamed, I thought,—as I still think, after all these years,—that I had never before seen such a woman.< Less
As a crossroads between Europe, Asia and Africa, the Middle East is the area where various cultures and people have influenced the cuisine of the region. Among the diversity, some ingredients are... More > commonly used in the region’s diets, including olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint and parsley.
This cookbook is a collection of 100+ authentic recipes from various parts of the Middle East. It includes Persian cuisine from Iran, delicious dishes from Lebanon, Jewish flavors from Israeli and much more. With this book, you can experience the exotic tastes and diverse cultures of the mysterious land.
Here are some sample recipes in this cookbook: Basboosa, Braised Pork Shoulder with Quince, Israeli Burekas, Lebanese Cabbage Rolls, Middle Eastern Rice with Black Beans and Chickpeas, Middle Eastern Style Yogurt, Persian Abgusht, Syrian Sausage In Pita, Turkish Mussels with Garlic and Walnut Sauce, Turkish Spicy Eggs, Zucchini Kofte with Beet-Bulgur Pilaf and many more.< Less