{"title":"Cookbooks","description":"","products":[{"product_id":"all-products-botanicals-herbs-the-sioux-chefs-indigenous-kitchen-cookbook","title":"The Sioux Chef's Indigenous Kitchen - Cookbook","description":"\u003cp\u003eHere is real food: indigenous American fruits and vegetables, wild and foraged grains, game and fish. Locally sourced, seasonal \"clean\" ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, \"The Sioux Chef's Indigenous Kitchen,\" he shares his approach to creating boldly seasoned foods that are vibrant and healthful, at once elegant and easy.\u003cbr\u003e\u003cbr\u003eSherman dispels outdated notions of Native American fare - no fry bread or Indian tacos here - and uses no European staples such as wheat flour, dairy products, sugar and domestic pork and beef. The Sioux Chef's healthy plates embrace venison and rabbit, river and lake trout, duck, quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane and abundant wildflowers. Contemporary and authentic, his recipes include Cedar-Braised Bison, Griddled Wild Rice Cakes, Amaranth Crackers with Smoked White Bean Paste, Three Sisters Salad, Deviled Duck Eggs, Smoked Turkey Soup, Roasted Corn Sorbet and Hazelnut-Maple Bites. The Sioux Chef's Indigenous Kitchen is a rich education in and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.\u003c\/p\u003e","brand":"Prairie Edge ","offers":[{"title":"Default Title","offer_id":42124089032789,"sku":"(NA)b13,SHERMAN-sioux-chef-9780816699797","price":34.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0625\/9756\/2453\/files\/sioux_chef_sm__57296.1682616558.1280.1280.jpg?v=1770195790"},{"product_id":"all-products-book-recovering-our-ancestors-gardens-indigenous-recipes-guide-to-diet-and-fitness-revised-ed","title":"Book: Recovering Our Ancestors' Gardens-Indigenous Recipes \u0026 Guide to Diet and Fitness (Revised Ed.)","description":"\u003cp\u003eWinner of the Gourmand International World Cookbook Award, Recovering Our Ancestors’ Gardens is back! Featuring an expanded array of tempting recipes of indigenous ingredients and practical advice about health, fitness, and becoming involved in the burgeoning indigenous food sovereignty movement, the acclaimed Choctaw author and scholar Devon A. Mihesuah draws on the rich indigenous heritages of this continent to offer a helpful guide to a healthier life.\u003c\/p\u003e\n\u003cp\u003eRecovering Our Ancestors’ Gardens features pointed discussions about the causes of the generally poor state of indigenous health today. Diminished health, Mihesuah contends, is a pervasive consequence of colonialism, but by advocating for political, social, economic, and environmental changes, traditional food systems and activities can be reclaimed and made relevant for a healthier lifestyle today.\u003c\/p\u003e\n\u003cp\u003eNew recipes feature pawpaw sorbet, dandelion salad, lima bean hummus, cranberry pie with cornmeal crust, grape dumplings, green chile and turkey posole, and blue corn pancakes, among other dishes. Savory, natural, and steeped in the Native traditions of this land, these recipes are sure to delight and satisfy.\u003c\/p\u003e\n\u003cp\u003eThis new edition is revised, updated, and contains new information, new chapters, and an extensive curriculum guide that includes objectives, resources, study questions, assignments, and activities for teachers, librarians, food sovereignty activists, and anyone wanting to know more about indigenous foodways.\u003c\/p\u003e","brand":"Prairie Edge ","offers":[{"title":"Default Title","offer_id":42124391874645,"sku":"(NA)b13,MIHESUAH-recovering-our-ancestors-gardens","price":27.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0625\/9756\/2453\/files\/recovering_our_ancestors_gardens__15405.1613072455.1280.1280.jpg?v=1770207569"},{"product_id":"all-products-book-wild-tea-grow-gather-brew-blend-40-ingredients-30-recipes-for-healthful-herbal-teas","title":"Book-Wild Tea: Grow, Gather, Brew \u0026 Blend 40 Ingredients \u0026 30 Recipes For Healthful Herbal Teas","description":"\u003cp\u003e\u003cspan\u003eDiscover the incredible uses of 40 home-grown and foraged ingredients for making a variety of original brew-it-yourself recipes. You will learn how to grow, find, harvest, dry, and store ingredients including berries, roots, seeds, leaves, and flowers--plus the profile of each: history, health benefits, parts of the plant to use, and how to brew singly. The 30 recipes are for complex blends and specialty drinks such as detox teas, class night-time brews, Moroccan mint, Korean barley tea, bubble tea, and even dandelion coffee. Step-by-step detailed instructions are given for each recipe. There is also a \"best of the rest\" section with more unique ingredients that can be added to your brews, such as ginger, cinnamon, pomegranate, and orange.\u003c\/span\u003e\u003c\/p\u003e","brand":"Prairie Edge ","offers":[{"title":"Default Title","offer_id":42124397379669,"sku":"b13,MOYLE-wild-tea","price":22.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0625\/9756\/2453\/files\/wild_tea__98649.1682616543.1280.1280.jpg?v=1770207943"},{"product_id":"all-products-the-good-berry-cookbook-harvesting-cooking-wild-rice-other-wild-foods","title":"The Good Berry Cookbook: Harvesting \u0026 Cooking Wild Rice \u0026 Other Wild Foods","description":"\u003cp\u003e\u003cspan\u003eExplore the natural history, ecological contributions, and cultural significance of manoomin (wild rice), and savor complementary wild foods and local flavors with more than seventy-five inspired recipes, including favorites from over a dozen Indigenous cooks from various nations.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eManoomin, wild rice, also known as \"the good berry,\" first drew the Anishinaabeg people to the Great Lakes region in search of the prophesied \"food that grows on water.\" Honoring the sustenance they found in the place known as Mni Sota Makoce, \u003c\/span\u003e\u003cem\u003eThe Good Berry Cookbook\u003c\/em\u003e\u003cspan\u003e follows the Anishinaabeg through seasons and spaces to gather wild foods and contemplate connections among the people and their plant and animal relatives.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eEthnobotonist Tashia Hart takes us afield to marvel at the wonder of the northland’s flora and to gather the bounty that translates in her kitchen—and yours—to inspired combinations like Bison and Sunchoke Quick Stew, Nutty Manoomin Patties with Ogaa (Walleye) Cheeks and Fiddlehead-Nettle Puree, and Sweet Potato Corn Pudding with Rose Sauce. Sweets are on the menu as well: Manoomin Chocolate Pie, Manoomin Smoothies, and Toasted Manoomin and Bagaan (Hazelnut) Butter Chocolate Cups.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThese dishes are only the beginning: Hart shares foraging tips and basic preparations that equip home cooks to expand their repertoire. She invites other talented Native cooks and chefs to share favorite recipes. Through storytelling and science, she emphasizes food as medicine: good choices for our environment and good choices for our plate unite as we enjoy the benefits the good berry and its botanical neighbors have to offer.\u003c\/span\u003e\u003c\/p\u003e","brand":"Prairie Edge ","offers":[{"title":"Default Title","offer_id":42124404523093,"sku":"b13,HART-good-berry-cookbook","price":24.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0625\/9756\/2453\/files\/good_berry_cookbook__01927.1637092346.1280.1280.jpg?v=1770208337"},{"product_id":"all-products-native-american-recipes-your-cookbook-of-traditional-healthy-dish-ideas","title":"Native American Recipes: Your Cookbook of Traditional, Healthy Dish Ideas","description":"\u003cp\u003e\u003cspan\u003eHave you studied with interest the original inhabitants of what is now the United States of America?  \u003c\/span\u003e\u003cspan\u003eAre you interested in the dishes these first people of the nation have passed down? \u003c\/span\u003e\u003cspan\u003eWould you like to recreate these authentic Native American recipes at home?  \u003c\/span\u003e\u003cspan\u003eUnless you grew up with a family who is Native American, you might only think about their foods as the dishes served around Thanksgiving time, like turkey, sweet potatoes and corn.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIf you like spicier foods, your mind may wander to their Southwestern fare, which includes fried beans, tortillas and chili peppers. These modern recipes trace their roots back to Native Americans, although most have been customized to a degree for the different types of taste palettes found in America today.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe types of ingredients you’ll be using in your recipes depend on those found commonly in the diverse dishes of native American culture. These dishes come from many locations, from the warm areas of Arizona and New Mexico to the coldest reaches in northern Alaska.\u003c\/span\u003e\u003c\/p\u003e","brand":"Prairie Edge ","offers":[{"title":"Default Title","offer_id":42124409634901,"sku":"b13,ALLEN-native-american-recipes-your-cookbook-traditional-healthy-ideas","price":12.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0625\/9756\/2453\/files\/native_american_recipes__30819.1644603333.1280.1280.jpg?v=1770208622"},{"product_id":"all-products-new-native-kitchen-celebrating-modern-recipes-of-the-american-indian","title":"New Native Kitchen: Celebrating Modern Recipes of the American Indian","description":"\u003cp\u003e\u003cspan\u003eModern Indigenous cuisine from the renowned Native foods educator and former chef of Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eFrom Freddie Bitsoie, the former executive chef at Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian, and James Beard Award–winning author James O. Fraioli,\u003c\/span\u003e\u003cem\u003e New Native Kitchen\u003c\/em\u003e\u003cspan\u003e is a celebration of Indigenous cuisine. Accompanied by original artwork by Gabriella Trujillo and offering delicious dishes like Cherrystone Clam Soup from the Northeastern Wampanoag and Spice-Rubbed Pork Tenderloin from the Pueblo peoples, Bitsoie showcases the variety of flavor and culinary history on offer from coast to coast, providing modern interpretations of 100 recipes that have long fed this country.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eRecipes like Chocolate Bison Chili, Prickly Pear Sweet Pork Chops, and Sumac Seared Trout with Onion and Bacon Sauce combine the old with the new, holding fast to traditions while also experimenting with modern methods. In this essential cookbook, Bitsoie shares his expertise and culinary insights into Native American cooking and suggests new approaches for every home cook. With recipes as varied as the peoples that inspired them,\u003c\/span\u003e\u003cem\u003e New Native Kitchen\u003c\/em\u003e\u003cspan\u003e celebrates the Indigenous heritage of American cuisine.\u003c\/span\u003e\u003c\/p\u003e","brand":"Prairie Edge ","offers":[{"title":"Default Title","offer_id":42124409831509,"sku":"(NA)b13,BITSOIE-new-native-kitchen","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0625\/9756\/2453\/files\/new_native_kitchen__49594.1675877436.1280.1280.jpg?v=1770208641"},{"product_id":"all-products-forage-feast-recipes-for-bringing-mushrooms-wild-plants-to-your-table","title":"Forage \u0026 Feast: Recipes for Bringing Mushrooms \u0026 Wild Plants to Your Table","description":"\u003cdiv id=\"mobile-about-the-book\"\u003e\n\u003cdiv class=\"slot product-about 9781984862242 isbn-related seemoreenable show opened\" id=\"seemore-0\"\u003e\n\u003ch2 class=\"slot-header\"\u003e \u003c\/h2\u003e\n\u003cp\u003eIn\u003cem\u003e Forage \u0026amp; Feast,\u003c\/em\u003e experienced forager and chef Chrissy Tracey takes you on a journey to discover and collect plants and fungi. Use the identification guides and nature photographs to help you forage, then cook your way through fall, winter, spring, and summer with recipes featuring the wild ingredients. No matter where you live, you’ll be able to find recipe inspiration and universally useful foraging advice. From urban magnolia blooms and easy-to-find dandelions to golden chanterelles and sweet pawpaws, Chrissy shows you how to transform nature’s treasures into vegan recipes everyone will love. Discover mouthwatering dishes like:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eMorel “Fried Chicken” Bites with Dandelion Hot Honey (Spring)\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003ePulled Jackfruit Sliders with Blackberry Barbecue Sauce (Summer)\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eCrabapple Crisp (Fall)\u003c\/strong\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003eShagbark Hickory Ice Cream (Winter)\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\r\nInterwoven with stories from Chrissy’s own foraging and culinary experiences and accompanied by lush photography, Forage \u0026amp; Feast is the perfect introduction to finding food in the natural world and turning it into something both beautiful and tasty.\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Prairie Edge ","offers":[{"title":"Default Title","offer_id":42124571607125,"sku":"b13,TRACEY-forage-\u0026-feast","price":32.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0625\/9756\/2453\/files\/forage_feast__91089.1713286376.1280.1280.jpg?v=1770213198"},{"product_id":"all-products-seed-to-plate-soil-to-sky-modern-plant-based-recipes-using-native-american-ingredients","title":"Seed to Plate - Soil to Sky: Modern Plant-based Recipes Using Native American Ingredients","description":"\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eThis enriching cookbook celebrates eight important plants Native Americans introduced to the rest of the world: corn, beans, squash, chile, tomato, potato, vanilla, and cacao—with more than 100 recipes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s2\"\u003eWhen these eight Native American plants crossed the ocean after 1492, the world’s cuisines were changed forever. In \u003cem\u003eSeed to Plate, Soil to Sky\u003c\/em\u003e, James Beard Award-winning author and chef Lois Ellen Frank introduces the splendor and importance of this Native culinary history and pairs it with delicious, modern, plant-based recipes using Native American ingredients. Along with Native American culinary advisor Walter Whitewater, \u003cem\u003eSeed to Plate, Soil to Sky\u003c\/em\u003e shares more than 100 nutritious, plant‑based recipes organized by each of the foundational ingredients in Native American cuisine as well as a necessary discussion of food sovereignty and sustainability.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e\u003cspan class=\"s1\"\u003eA delicious, enlightening celebration of Indigenous foods and Southwestern flavors, \u003cem\u003eSeed to Plate, Soil to Sky\u003c\/em\u003e shares recipes for dishes such as Blue Corn Hotcakes with Prickly Pear Syrup, Three Sisters Stew, and Green Chile Enchilada Lasagna, as well as essential basics like Corn Masa, Red and Green Chile Sauces, and Cacao Spice Rub. The “Magic 8” ingredients share the page—and plate—to create recipes that will transform your world.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p4\"\u003e\u003cspan class=\"s2\"\u003e\u003cstrong\u003eLois Ellen Frank, PhD, \u003c\/strong\u003eis a Santa-Fe based, James Beard Award-winning author, chef, Native foods historian, educator, and photographer. Dr. Frank has spent over 30 years documenting foods and life ways of Native Americans from the Southwest. She received her PhD from the University of New Mexico in Cultural Anthropology focusing on the discourse and practice of Native American cuisine and was a Culinary Ambassador Diplomat with the U.S. State Department and Office of Cultural Affairs.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p5\"\u003e\u003cspan class=\"s1\"\u003e\u003cstrong\u003eWalter Whitewater\u003c\/strong\u003e is from the Diné (Navajo) Nation. He is now a chef with Red Mesa Cuisine, specializing in Native American Cuisine using ancestral foods with a modern twist. The Culinary Advisor on the James Beard Award-winning cookbook, \u003cem\u003eFoods of the Southwest Indian Nations, \u003c\/em\u003eChef Whitewater won the James Lewis Award for his work as a Native chef.\u003c\/span\u003e\u003c\/p\u003e","brand":"Prairie Edge ","offers":[{"title":"Default Title","offer_id":42124603883605,"sku":"B13,FRANK-seed-to-plate-soil-to-sky","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0625\/9756\/2453\/files\/Seed-to-Plate-Soil-to-Sky__53663.1727460591.1280.1280.jpg?v=1770213856"},{"product_id":"all-products-turtle-island-foods-and-traditions-of-the-indigenous-peoples-of-north-america","title":"Turtle Island: Foods And Traditions of the Indigenous Peoples of North America","description":"\u003cdiv class=\"celwidget\" data-cel-widget=\"bookDescription_feature_div\" data-csa-c-asin=\"0593579232\" data-csa-c-content-id=\"bookDescription\" data-csa-c-id=\"so7kf6-6z08li-3e5frx-kzn2v6\" data-csa-c-is-in-initial-active-row=\"false\" data-csa-c-slot-id=\"bookDescription_feature_div\" data-csa-c-type=\"widget\" data-feature-name=\"bookDescription\" id=\"bookDescription_feature_div\"\u003e\n\u003cdiv class=\"a-expander-collapsed-height a-row a-expander-container a-spacing-base a-expander-partial-collapse-container\" data-a-expander-collapsed-height=\"280\" data-a-expander-name=\"book_description_expander\"\u003e\n\u003cdiv class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\" data-expanded=\"true\"\u003e\u003cspan\u003e\u003cspan\u003eUncover the stories behind the foods that have linked the natural environments, traditions, and histories of Indigenous peoples across North America for millennia through more than 100 ancestral and modern recipes from three-time James Beard Award–winning Oglala Lakota chef Sean Sherman.\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\" data-expanded=\"true\"\u003e \u003c\/div\u003e\n\u003cdiv class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\" data-expanded=\"true\"\u003eGrowing up on South Dakota’s Pine Ridge Reservation, Oglala Lakota chef Sean Sherman understood that his people’s food was rich in flavor, heritage, and connection to the land. It was in the midst of a successful restaurant career mainly cooking European cuisines that he realized the lack of understanding about Native American foodways—a revelation that sent him on a journey to learn more about how Indigenous communities have preserved and evolved their cuisines through the centuries. Now a leading figure in the Indigenous food movement, he shares in \u003cspan class=\"a-text-italic\"\u003eTurtle Island\u003c\/span\u003e the unique and diverse Native foodways of North America through both traditional and modern recipes made with ingredients that have nourished Indigenous peoples physically, spiritually, and culturally for generations.\u003c\/div\u003e\n\u003cdiv class=\"a-expander-content a-expander-partial-collapse-content a-expander-content-expanded\" data-expanded=\"true\"\u003e\n\u003cspan\u003e\u003cbr\u003eOrganized by region, this book delves into the rich culinary landscapes of Turtle Island—as many Indigenous cultures call this continent. Learn to eat with the seasons, consume meat and fish nose-to-tail, focus on plant-forward dishes, and discover how to better feed yourself. Alongside delicious recipes like \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eSmoked Bison Ribeye\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eWild-Rice Crusted Walleye Cakes\u003c\/span\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eCharred Rainbow Trout with Grilled Ramps, Sweet Potato Soup with Dried Venison and Chile Oil, Sunflower Seed “Risotto,” \u003c\/span\u003e\u003cspan\u003eand\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e Sweet Corn Pudding with Woodland Berry Sauce \u003c\/span\u003e\u003cspan\u003e(and so much more), you’ll see the inspiring Indigenous food scene through Sean’s eyes.\u003cbr\u003e\u003cbr\u003eExemplifying how Native foodways can teach us all to connect with the natural world around us, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eTurtle Island \u003c\/span\u003e\u003cspan\u003efeatures rich narrative histories and spotlights the communities producing, gathering, and cooking these foods, including remarkable stories of ingenuity and adaptation that capture the resilience of Indigenous communities.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"a-expander-header a-expander-partial-collapse-header\"\u003e\u003ca class=\"a-declarative\" data-a-expander-toggle='{\"allowLinkDefault\":true, \"expand_prompt\":\"Read more\", \"collapse_prompt\":\"Read less\"}' data-action=\"a-expander-toggle\"\u003e\u003cspan class=\"a-expander-prompt\"\u003eRead less\u003c\/span\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"celwidget\" data-cel-widget=\"globalStoreInfoBullets_feature_div\" data-csa-c-asin=\"0593579232\" data-csa-c-content-id=\"globalStoreInfoBullets\" data-csa-c-id=\"dcbu36-h300vp-9rv5ul-y23z95\" data-csa-c-is-in-initial-active-row=\"false\" data-csa-c-slot-id=\"globalStoreInfoBullets_feature_div\" data-csa-c-type=\"widget\" data-feature-name=\"globalStoreInfoBullets\" id=\"globalStoreInfoBullets_feature_div\"\u003e \u003c\/div\u003e\n\u003cdiv class=\"celwidget\" data-cel-widget=\"buyingOptionNostosBadge_feature_div\" data-csa-c-asin=\"0593579232\" data-csa-c-content-id=\"buyingOptionNostosBadge\" data-csa-c-id=\"l85gph-um047i-yq6sap-101xwg\" data-csa-c-is-in-initial-active-row=\"false\" data-csa-c-slot-id=\"buyingOptionNostosBadge_feature_div\" data-csa-c-type=\"widget\" data-feature-name=\"buyingOptionNostosBadge\" id=\"buyingOptionNostosBadge_feature_div\"\u003e \u003c\/div\u003e","brand":"Prairie Edge ","offers":[{"title":"Default Title","offer_id":42124785516629,"sku":"(NA)b13,SHERMAN-turtle-island-foods\u0026traditions-of-the-indigenous-peoples-of-northamerica","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0625\/9756\/2453\/files\/turtleisland-web__16548.1762541521.1280.1280.jpg?v=1770217848"},{"product_id":"all-products-rooted-in-fire-a-celebration-of-native-american-and-mexican-cooking","title":"Rooted in Fire: A Celebration of Native American and Mexican Cooking","description":"\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eStar chef Pyet DeSpain rose to prominence as the first winner of Gordon Ramsey’s Fox television show \u003cem\u003eNext Level Chef.\u003c\/em\u003e Now, in her debut cookbook, she shares the joy of cooking fueled by her burning passion for Native American and Mexican American cuisine. \u003cem\u003eRooted in Fire: A Celebration of Native American and Mexican Cooking\u003c\/em\u003e is a tribute to her dual heritage—a gorgeously crafted celebration of the diversity of food and the stories, traditions, culture, and profound philosophies of Indigenous people that season each meal.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003ePyet shows you how to incorporate a delicious range of key ingredients—from venison, dandelion greens, to sunchokes, bison, and native berries—into more than sixty fusion dishes. Family and friends will be excited to gather around the table to enjoy sweet and savory food such as:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cli class=\"li2\"\u003e\u003cspan class=\"s2\"\u003eThree Sisters Salad\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"li2\"\u003e\u003cspan class=\"s2\"\u003eBison and Sweet Corn Soup\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"li2\"\u003e\u003cspan class=\"s2\"\u003eFry Bread\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"li2\"\u003e\u003cspan class=\"s2\"\u003eMexican Chocolate \u0026amp; Mezcal Cake\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"li2\"\u003e\u003cspan class=\"s2\"\u003eCorn Silk and Honey Tea\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"li2\"\u003e\u003cspan class=\"s2\"\u003eWojapi BBQ Sauce\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p3\"\u003e\u003cspan class=\"s1\"\u003eIn addition to her inventive and palate pleasing recipes, Pyet invites home cooks to honor the seasons on our beautiful Earth and connect with essential foodways. “This is more than just a cookbook,” Pyet writes. “It’s giving a voice to Indigenous people, while also highlighting the fusion of my two cultures with fire and purpose.”\u003c\/span\u003e\u003c\/p\u003e","brand":"Prairie Edge ","offers":[{"title":"Default Title","offer_id":42124788957269,"sku":"(NA)B13,DESPAIN-rooted-in-fire-a-celebration-of-native-american-and-mexican-cooking","price":34.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0625\/9756\/2453\/files\/rootedinfire-web__10516.1763155372.1280.1280.jpg?v=1770217927"}],"url":"https:\/\/prairieedge.com\/collections\/cookbooks.oembed","provider":"Prairie Edge","version":"1.0","type":"link"}