Carolyn Niethammer

This book only deals with plant matter, thus skirting the issue of "authenticity" when it comes to animals. The basic ingredients do appear to be native to the new world, although I would have to check on dandelion greens and at least one other green. I do know dandelions were in the old world.

The chapters address categories of plants, and they are subdivided into specific plants. Informative material precedes the recipes, some of which are more authentic than others. (Example: it is obvious that Amerinds were not making chiffon pies, and the use of a low-calories whipped topping in such a pie is about as far as one could get from real food, let alone native American food!) That being said, if one is even vaguely familiar with cookery and food origins, it is easy to recognize what might be authentic, or what at least might have authentic roots. For all but the most picky person, this book could most likely be a basis for interesting Native American fare.… (altro)