| New Native American Cuisine: Five-Star Recipes from the Chefs of Arizona's Kai Restaurant Contributor(s): Betancourt, Marian (Author), Sheraton Wild Horse Pass Resort & Spa (Author), O'Dowd, Michael (Author) |
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ISBN: 0762748958 ISBN-13: 9780762748952 Publisher: Globe Pequot Press OUR PRICE: $22.46 Product Type: Hardcover Published: September 2009 Annotation: 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. |
| Additional Information |
| BISAC Categories: - Cooking | Regional & Ethnic - American - Southwestern States - Cooking | Regional & Ethnic - Native American |
| Dewey: 641.597 |
| LCCN: 2009006981 |
| Physical Information: 0.7" H x 7.6" W x 9.3" (1.41 lbs) 144 pages |
| Themes: - Ethnic Orientation - Native American |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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. |