The New Native American Cuisine

The New Native American Cuisine

Five-star Recipes From the Chefs of Arizona's Kai Restaurant

Book - 2009
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Baker & Taylor
Makes the cuisine of the highly rated Phoenix restaurant available to home cooks everywhere, in a book illustrated with full-color photos that presents over fifty recipes, from grilled elk chop with truffles to buffalo tartare with prairie quail egg.

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The New Native American Cuisine is the first book to make this cuisine available to home cooks everywhere. Beautifully illustrated with rich full-color photographs of the resort and its restaurant and dishes, it presents more than fifty recipes for cocktails; small plates and main courses; soups and salads, fish, meat, game, vegetables, and desserts—from grilled elk chop with truffles and sweet corn panacotta with venison carpaccio, to buffalo tartare with prairie quail egg.



Globe Fearon Co

Bringing ancient cuisine into the modern spotlight with classical culinary techniques.

 

One of only six U.S. restaurants to have achieved the AAA’s Five Diamond status?and the only Native American restaurant to have likewise earned a Mobil Five Star rating?Kai Restaurant at the Sheraton Wild Horse Pass Resort, near Phoenix, is redefining Native American cuisine. With classical European culinary techniques and pairing with the finest wines, the Kai chefs bring an ancient cuisine into the modern spotlight.  

 

The New Native American Cuisine is the first book to make this cuisine available to home cooks everywhere. Beautifully illustrated with rich full-color photographs of the resort and its restaurant and dishes, it presents more than fifty recipes for cocktails; small plates and main courses; soups and salads, fish, meat, game, vegetables, and desserts?from grilled elk chop with truffles and sweet corn panacotta with venison carpaccio, to buffalo tartare with prairie quail egg.


The New Native American Cuisine is the first book to make this cuisine available to home cooks everywhere. Beautifully illustrated with rich full-color photographs of the resort and its restaurant and dishes, it presents more than fifty recipes for cocktails; small plates and main courses; soups and salads, fish, meat, game, vegetables, and desserts—from grilled elk chop with truffles and sweet corn panacotta with venison carpaccio, to buffalo tartare with prairie quail egg.



Publisher: Guilford, Conn. : Three Forks, c2009
ISBN: 9780762748952
0762748958
Branch Call Number: 641.59791 B4652 2009
Characteristics: vii, 136 p. : col. ill. ; 25 cm
Alternative Title: Native American cuisine

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