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Cooking the Wild Southwest: Delicious Recipes for Desert Plants, by Carolyn Niethammer
Ebook Cooking the Wild Southwest: Delicious Recipes for Desert Plants, by Carolyn Niethammer
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Over the last few decades, interest in eating locally has grown quickly. From just-picked apples in Washington to fresh peaches in Georgia, local food movements and farmer’s markets have proliferated all over the country. Desert dwellers in the Southwest are taking a new look at prickly pear, mesquite, and other native plants.
Many people’s idea of cooking with southwestern plants begins and ends with prickly pear jelly. With this update to the classic Tumbleweed Gourmet, master cook Carolyn Niethammer opens a window on the incredible bounty of the southwestern deserts and offers recipes to help you bring these plants to your table. Included here are sections featuring each of twenty-three different desert plants. The chapters include basic information, harvesting techniques, and general characteristics. But the real treat comes in the form of some 150 recipes collected or developed by the author herself. Ranging from every-day to gourmet, from simple to complex, these recipes offer something for cooks of all skill levels. Some of the recipes also include stories about their origin and readers are encouraged to tinker with the ingredients and enjoy desert foods as part of their regular diet.
Featuring Paul Mirocha’s finely drawn illustrations of the various southwestern plants discussed, this volume will serve as an indispensible guide from harvest to table. Whether you’re looking for more ways to prepare local foods, ideas for sustainable harvesting, or just want to expand your palette to take in some out-of-the-ordinary flavors, Cooking the Wild Southwest is sure to delight.
- Sales Rank: #740936 in Books
- Brand: Brand: University of Arizona Press
- Published on: 2011-10-01
- Original language: English
- Number of items: 1
- Dimensions: 9.25" h x .60" w x 7.50" l, 1.15 pounds
- Binding: Paperback
- 216 pages
Features
- Used Book in Good Condition
Review
"For those whose love of the Southwest is more than an abstraction, Carolyn Niethammer has once again provided tasty (not merely nutritious) recipes, and rich and fulfilling treats as well as wholesome, healthful dietary basics, all derived from plants of southwestern origin." --David Yetman, host of The Desert Speaks
"This wonderful new release is the product of Arizonan Carolyn Niethammer’s forty years of personal research and living an informed eating and cooking life. Part cookbook, part practical guide to harvesting native desert fruits and plants legally and without too many stickers in the hands, and part gentle exhortation to the reading public to explore and enjoy indigenous foods, this volume is a welcome addition to the rapidly expanding literature addressing locally raised foods, traditional foods, healthier foods, and native foods." --Zócalo Magazine
From the Inside Flap
With this update to the classic Tumbleweed Gourmet, master cook Carolyn Niethammer opens a window on the incredible bounty of the southwestern deserts and offers recipes to help you bring these plants to your table.
About the Author
Carolyn Niethammer is a wild-food expert, a master cook, and the award-winning author of several books, including The New Southwest Cookbook, American Indian Cooking and The Prickly Pear Cookbook. She lives in Tucson, Arizona.
Most helpful customer reviews
8 of 8 people found the following review helpful.
Mountain and Desert and a way to the Wild
By Aceto
When I visit anywhere, I wander through markets looking for the unfamiliar. At home, stop all that unless I need to keep visitors busy. I was pleased to find this book on South West edible flora.
If you are intrigued by desert, or mountain southwest civilizations who for millennia thrived on local fruits, flowers, nuts and cacti, and you want an experienced, knowledgeable guide so you too can become a locavore and bring the slow food movement into your own home, this book is for you. Slow comes from pulling the cactus needles out. Fortunately, Ms Niethammer takes pity and explains how to deal with them. "Delicious Recipes for Desert Plants--Cooking the Wild Southwest" is a strong recommend for families with children who want to encourage a sense of curiosity and appreciation of the food around us and of earlier cultures, either that, or motivate them to leave home at a reasonable age.
A native Arizonan who has written several cookbooks including The Prickly Pear Cookbook and the Tumbleweed Gourmet (this is an update to that earlier book), Ms Niethammer explains how to prepare 23 wild desert plants and cook them in ways that will excite or frighten your friends and uninvited guests. She demystifies the preparation, for example: how to de-spine various cacti and how to process mesquite pods without taking days. She provides plenty of hints, e.g.,: place newspapers under screens when removing cactus spines so to later protect unexpecting bare feet. These are methods that most of us don't want to invent by trial and error.
She explains the nutritional health benefits and the traditional remedy uses. You don't have to forage in the desert alone; many of these desert plants are sold seasonally in ethnic, and even super markets. Next time you wander down an unfamiliar aisle, you might stop and meander by the unusual vegetables.
The close to 200 recipes are simple and inviting, with many attributed to local restaurants, such as elderflower ice cream (she is not afraid to throw in some lavender for good fragrance; lavenders grow well here).
Under FRUITS, FLOWERS AND CACTUS PADS, the abundant Prickly Pear of TS Eliot fame is economical and easy to find in yards or Mexican Markets. The bright red fruit is tasty and versatile in drinks and desserts. I recommend her Blanc-Manger. The young pads make for substantial salads.
Under NUTS, PODS AND SEEDS, my favorite is the Pinon Nut. You can find them in specialty stores or above 4000 feet altitude. Warming is pushing their floor even higher these last dozen years, so the heart of the gathering is burning up in more ways than one. They are biennial, which further increases their extra-seasonal scarcity. But they are quite fatty, even as nuts go, so a little will go a long way. Although Ms Niethammer does not include this use, I roast them with my green coffee beans at a10% participation. A medium roast gives such a distinctive and superb coffee that you may forgo any cream or sugar. But she does include a recipe for flavoring vodka, which she will do again under other auspices, or even other spices.
Wild Greens evoke many images, especially after the mushrooms she somehow excludes. Hey, Arizona is different. We have psychedelic toads, to which my dog, Tripper, can attest. But these greens of hers are wicked nutritional. Our own yard is full of Purslane, now that monsoon is in full swing. They like a citrus vinaigrette, but they could as well go sweet.
Finally, under FLAVORINGS FROM THE WILD, three must be mentioned at the least:
Mexican Oregano: This is an herbal gorilla. Greek is weak. This is the one to put in your chile con carne.
Juniper Berry: Lose that dusty old jar if ever you had one. The local juniper is fresh and mighty. But you better pick them before the monsoon. These trees get hit in August by more lightning strikes than even Florida suffers. They just grow back around their charred trunks and muddle on. But the berries are great for roast pork, home made sauerkraut and for making another aquavit.
Sumac: I started using this herb only this year because of a special Amazon friend. She got me over my childhood fear of the poison sumac native to my childhood environs. Also, I never got cozy with the botanical name "Rhus Trilobata" because I dream of ancient trilobites. Use this herb on chicken and on fish, just as Ms Niethammer instructs. Then you will see the wisdom of its use from egg dishes to tuna salad.
This book is neither expensive nor large. It is mostly down to business and useful to cooks, explorers and gardeners. Ms Niethammer has reached a new level. And I thank you for your patience and your tolerance.
5 of 5 people found the following review helpful.
A Gathering Jaunt in the Southwest
By Linda Murray Berzok
Grounded in a sense of adventure and passion for desert foods, Carolyn Niethammer takes readers on a foraging journey among the unique flavors of the southwest with stops at saguaro and prickly pear cactus fruits, mesquite pods, pinon nuts, chiltepin chiles, cholla buds and tepary beans, among others. Each food is introduced by its history, botany and nutrition before moving on to such tantalizing recipes as Prickly Pear Plum Ice Cream, Tepary Cassoulet, Juniper Berry-Chili Rub for Meat, Mesquite Pumpkin Pudding and Pineapple Barrel Cactus Cake, all served up with entertaining anecdotes. I've read many books on southwest foods but never one as vibrant, fresh and practical for those who want to eat seasonally and locally. The author offers lots of advice on gathering--like wearing gloves when picking cactus fruits--and help with processing them into ingredients. Although Niethammer advocates gleaning, for those not lucky enough to live in the southwest, it's good to know that many of these foods are available commercially online. But enough....I am heading to my kitchen right now to make a batch of Chocolate Chile Ice Cream! Yum!
1 of 1 people found the following review helpful.
The ultimate in eating local
By Susan Tomlinson
Living in the southwest, this book was a delight in several ways. It helped me hunt and harvest wild plants, then provided recipes. No longer need I watch local mesquite tree pods fall and find them a nuisence - grind them into flour and make some great pancakes. Prickly pears, tomatillo, native beans, all now add a variety to my diet.
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