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July 14, 2017 | History

The New Native American Cuisine: Five-star Recipes from the Chefs of Arizona's Kai Restaurant 1 edition

Cover of: The New Native American Cuisine | Marian Betancourt

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The New Native American Cuisine
Five-star Recipes from the Chefs of Arizona's Kai Restaurant
Marian Betancourt; with Michael O'Dowd and Jack Strong of Kai Restaurant at Sheraton Wild Horse Pass Resort & Spa; food photography by Ron Manville.

Published 2009 by Three Forks in Guilford, CT .
Written in English.

About the Book

One of only six U.S. restaurants to achieve the AAA’s Five Diamond status—and the nation’s only Native American restaurant to have earned this distinction along with a Mobil Five Star rating—Kai Restaurant at the Sheraton Wild Horse Pass Resort & Spa, on the outskirts of Phoenix, is redefining Native American cuisine. With classical European culinary techniques, artful plating, and pairing with the finest wines, the Kai chefs bring an ancient cuisine into the modern spotlight. Specialties include grilled elk chop with truffles, sweet corn panna cotta with venison carpaccio, buffalo tartare with prairie quail egg, and butter-basted lobster tail on fry bread with avocado mousse. Now, with The New Native American Cuisine, leading food writer Marian Betancourt and two of Kai’s top chefs make this cuisine available to home cooks. Beautifully illustrated with rich full-color photographs of the resort and its award-winning restaurant and dishes, this sumptuous book presents more than fifty unforgettable recipes. Finally, it is not only a cookbook—it is also a guide to the rich history and culture of the farmers and ranchers of the Gila River Indian Community.

Table of Contents

Introduction vii
Chapter 1 Celebrating the Bounty of the Sonoran Desert 1
Chapter 2 Reclaiming an Agricultural Heritage 11
Chapter 3 Sheraton Wild Horse Pass Resort & Spa: A Showcase for the Story 17
Chapter 4 Putting a New Spin on an Ancient Cuisine 23
The Recipes:
Signature Cocktails 27
Breads 31
Appetizers 38
From the Fields: Salads and Soups 52
From the Oceans and Streams: Fish Entrees 63
From the Prairie and the Sky: Meat, Game, Poultry Entrees 72
From the Earth: Vegetable Side Dishes 88
Afterlife: Dessert 94
Finishing Touches 102
Glossary of Native American and Desert Foods 117
Appendix A 122
Appendix B 125
Metric Conversion Tables 129
Index 130
Acknowledgments 134
About the Authors 135

Edition Notes

Includes index.

Copyright Date
2009 by Marian Betancourt and Sheraton Wild Horse Pass Resort & Spa.

Classifications

Dewey Decimal Class
641.59791
Library of Congress
E98.F7 B45 2009

The Physical Object

Format
Hardcover
Pagination
vii, 136 p. : col. ill.
Number of pages
144

Contributors

  • Author
    Marian Betancourt
  • Chef
    Michael O'Dowd
  • Chef
    Jack Strong
  • Food Photographer
    Ron Manville

ID Numbers

Open Library
OL23170113M
ISBN 10
0762748958
ISBN 13
9780762748952
LC Control Number
2009006981
OCLC/WorldCat
311820598
Goodreads
6390015

History Created December 10, 2009 · 9 revisions Download catalog record: RDF / JSON

July 14, 2017 Edited by Mek adding subject: Internet Archive Wishlist
March 2, 2014 Edited by Laura Edited without comment.
March 2, 2014 Edited by Laura Edited without comment.
March 2, 2014 Edited by Laura Edited without comment.
December 10, 2009 Created by WorkBot add works page