This cookbook invites you to experience the Native American cultures
of Southern California through their foods.
Full-color photos and detailed recipes showcase the diversity, health,
and flavor of modern cuisine made from Southern California native plants
in combination with other foods. The results are mouthwatering: dishes
including mesquite-rubbed quail marinated in prickly pear juice,
"superfood" cookies featuring chia and pine nuts, acorn dumplings, and
tepary tart topped with an elderberry reduction. Accompanied by essays
that bring to life the rich history and the hopeful future of the Native
people of the area, Cooking the Native Way showcases the luscious
scents and tastes of vibrant indigenous cultures and is for all who wish
to reconnect with the land through gathering, cooking, and savoring.