Foods of the Americas: Native Recipes and Traditions (Fernando Divina and Marlene Divina) IBS Leipzig: P

Leipzig: P

teaching at its most inspired and inspiring—and the rewards are some of the best breads under the sun

Innovative chef and owner of Contramar and Cala

This book teaches you to prepare nine different stocks with straightforward recipes that are the foundation for great comfort food and the building blocks for creating nourishing drinking broths

from the snows of Etna to the sun-drenched beaches of Capo Passero

Foods of the Americas: Native Recipes and Traditions (Fernando Divina and Marlene Divina) IBS Leipzig: PFor many Indigenous Americans, food is more than sustenance it is also of vital cultural significance. Salmon, buffalo, berries, acorns, quinoa, wild rice, tomatoes, chocolate, and especially corn where these indigenous staples flourish, they have become a central part of Native American ceremonies and creation stories. This illuminating book, produced in association with the Smithsonians National Museum of the American Indian, celebrates the amazing