{"product_id":"cherokee-cooklore-preparing-cherokee-foods-reprint-edition-paperback","title":"Cherokee Cooklore: Preparing Cherokee Foods (Reprint Edition) - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMary Ulmer\u003c\/b\u003e (Editor), \u003cb\u003eSamuel E. Beck\u003c\/b\u003e (Editor), \u003cb\u003eGoingback Chiltoskey\u003c\/b\u003e (Illustrator)\u003c\/p\u003e\u003cp\u003eFirst published in 1951, Cherokee Cooklore introduces us to traditional Cherokee cooking. It starts with a photographic essay as Aggie Lossiah demonstrates how she makes bean bread. This is followed by recipes gathered from the North Carolina Cherokee community (including yellowjacket soup, blood pudding, hominy corn drink, baked squirrel, and hickory nut soup). A description of Cherokee food customs follows. This is a fascinating booklet that provides valuable food lore for the adventuresome gourmet or the student of Native American history.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 82\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.22 x 10 x 7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 28, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":51984333635885,"sku":"9781616462574","price":28.17,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0938\/3185\/6429\/files\/clk2V1hGOEhIYWQvL0EvNldndVFBUT09.webp?v=1776092506","url":"https:\/\/ishookbooks.com\/products\/cherokee-cooklore-preparing-cherokee-foods-reprint-edition-paperback","provider":"iShook Books","version":"1.0","type":"link"}