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Description First published in 1951, Cherokee Cooklore introduces us to traditional Cherokee cooking.
This is a fascinating booklet that provides valuable food lore for the adventuresome gourmet or the student of Native American history..
A description of Cherokee food customs follows.
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).
It starts with a photographic essay as Aggie Lossiah demonstrates how she makes bean bread.
Description First published in 1951, Cherokee Cooklore introduces us to traditional Cherokee cooking
Uneori, aceste descrieri pot contine inadvertente. De asemenea, imaginea este informativa si poate contine accesorii neincluse in pachetele standard.
