The Court That Tamed the West (From the Gold Rush to the Tech Boom)

This cookbook invites you to experience the Native American cultures of Southern California through their foods. Full-color photos and detailed recipes showcase the diversity, health, and flavor of modern cuisine made from Southern California native plants in combination with other foods. The results are mouthwatering: dishes including mesquite-rubbed quail marinated in prickly pear juice, "superfood" cookies featuring chia and pine nuts, acorn dumplings, and tepary tart topped with an elderberry reduction. Accompanied by essays that bring to life the rich history and the hopeful future of the Native people of the area, Cooking the Native Way showcases the luscious scents and tastes of vibrant indigenous cultures and is for all who wish to reconnect with the land through gathering, cooking, and savoring.

This book title, The Court That Tamed the West (From the Gold Rush to the Tech Boom), ISBN: 9781597142465, by Richard Cahan, Pia Hinckle, Jessica Royer Ocken, John Briscoe, William Alsup, published by Heyday (December 1, 2013) is available in hardcover. Our minimum order quantity is 25 copies. All standard bulk book orders ship FREE in the continental USA and delivered in 4-10 business days.

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