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The New Native American Cuisine
Marian BetancourtMichael O'DowdJack Strong
其他書名
Five-Star Recipes from the Chefs of Arizona's Kai Restaurant
出版Three Forks, 2009
主題Cooking / GeneralCooking / Regional & Ethnic / American / Southwestern StatesCooking / Regional & Ethnic / Indigenous Food of the AmericasSocial Science / Ethnic Studies / American / Native American StudiesTravel / Food, Lodging & Transportation / Restaurants
ISBN07627489589780762748952
URLhttp://books.google.com.hk/books?id=4CFtmwEACAAJ&hl=&source=gbs_api
註釋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.