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The New Native American Cuisine: Five-Star Recipes from the Chefs of Arizona's Kai Restaurant (Englisch) Gebundene Ausgabe – September 2009

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One of only six U.S. restaurants to achieve the AAA's Five Diamond status and the nation's only Native American restaurant to have earned this distinction along with a Mobil Five Star rating Kai Restaurant at the Sheraton Wild Horse Pass Resort & Spa, on the outskirts of Phoenix, is redefining Native American cuisine. With classical European culinary techniques, artful plating, and pairing with the finest wines, the Kai chefs bring an ancient cuisine into the modern spotlight. Specialties include grilled elk chop with truffles, sweet corn panna cotta with venison carpaccio, buffalo tartare with prairie quail egg, and butter-basted lobster tail on fry bread with avocado mousse. Now, with The New Native American Cuisine, leading food writer Marian Betancourt and two of Kai's top chefs make this cuisine available to home cooks. Beautifully illustrated with rich full-color photographs of the resort and its award-winning restaurant and dishes, this sumptuous book presents more than fifty unforgettable recipes for cocktails; small plates and main courses; soups and salads; and fish, meat, game, vegetables, and desserts. Some of the recipes are complex, some simple, but each will please the palate of anyone wishing to add an exciting new dimension to their culinary experience. You'll also find a glossary of key Native American foods and a shopping guide. Most of the ingredients for the recipes are available everywhere, and others can be easily acquired from specialty producers and online sources. For a true appreciation of Native American cuisine, one must also understand the land and culture that gave rise to these simple flavors. The New Native American Cuisine is not only a cookbook it is also a guide to the rich history and culture of the farmers and ranchers of the Gila River Indian Community."


Bringing Ancient Cuisine into the Modern Spotlight with Classical Culinary Techniques The New Native American Cuisine presents more than fifty delectable recipes from Arizona's Kai Restaurant the only Native American restaurant in the nation to have achieved AAA Five Diamond and Mobil Five Star status. Written by a leading food writer and two of the restaurant's top chefs, this beautiful and informative book offers a new interpretation of an ancient cuisine, as well as a better understanding of the culture that created it. It brings an exciting new dimension to the culinary experience of kitchens across America. Signature CocktailsSundown at Komatke Mesquite Bean MartiniBREADSChemaith Huitlacoche BiscottiAPPETIZERSBlack Bean Hummus Three Sisters Composition: Sweet Corn Panna Cotta, Pickled Local Squash, and Venison Carpaccio FROM THE FIELDS: SOUPS AND SALADSConfit of Heirloom Tomatoes and Sun Roots with High Country Mushroom EspressoChilled Sixty-Day Sweet Corn Soup FROM THE OCEANS AND STREAMS: FISH ENTREESButter-Basted Lobster Tail on Fry Bread with Avocado Mousse Caramelized Red Mullet and Quinoa with Rhubarb Chutney FROM THE PRAIRIE AND SKY: MEAT, GAME, AND POULTRYPecan-Crusted Colorado Rack of Lamb Grilled Elk Chop with TruffleFROM THE EARTH: VEGETABLE SIDE DISHESPosole and Desert Succotash Horseradish Dauphinoise PotatoesAFTERLIFE: DESSERTGoat's Milk Cheesecake on Mesquite Meal Crust with Fennel-Pistachio CrumbsLocal Olives Prepared Three Ways"

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Amazon.com: 3.9 von 5 Sternen 14 Rezensionen
15 von 15 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Great Story and Recipes 5. September 2009
Von Mark - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
Obviously the previous reviewer did not READ the book.
Five Star recipes reference the recipes from Kai Restaurant. The only Mobil Five Star and AAA Five Diamond Restaurant in the state of Arizona.
Kai restaurant is on the Gila River Indian Community south of Phoenix.
As far as Native American cuisine, it is the highest rated restaurant in the World.
The book is more than recipes; I chronicles the history of the Pima and Maricopa people. It's culture, traditions and food.
3 von 3 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Great gift, great read, great recipes 5. Dezember 2010
Von Wordsmith - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
Marian Betancourt's New Native American Cuisine: Five-Star Recipes from the Chefs of Arizona's Kai Restaurant is a beautifully done volume celebrating Native American food with contemporary recipes created by Kai's chefs. It's sure to appeal to food fanciers and readers alike. The recipes and shopping guide are enhanced by the history of the Pima and Maricopa people, their culture and traditions. Betancourt's book makes a great holiday gift, too.
2 von 2 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Amazing Cookbook, Not for the faint of heart though 17. September 2013
Von Cody Jennewein - Veröffentlicht auf Amazon.com
Verifizierter Kauf
Well, this may be a biased review, because we live in Arizona and are huge fans of the Kai restaurant. So it's awesome to see the amazing dishes in a cookbook. The ingredient are obviously very hard to find, but there are some great recipes. It's a cool book for fans of the Kai, and the more seasoned cooks. Probably should be skipped for less than experienced chefs.
1 von 1 Kunden fanden die folgende Rezension hilfreich
3.0 von 5 Sternen new native american cuisine 20. Dezember 2010
Von Meee - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
Not for the novice. Some ingredients hard to get outside of Southwest. Many complicated receipes. However, that is not to say they would not be worth attempting. Try simple ones first or make the rubs to use on simpler items. Work up to more difficult receipes. Three stars mainly given due to difficulty.
4.0 von 5 Sternen Great book about native American cuisine, recipes are not always reliable. 29. Januar 2015
Von Burghard - Veröffentlicht auf Amazon.com
Verifizierter Kauf
As many have said before here, this book is beautifully written with lots of native American food information and great food pictures. We used a number of the recipes in a recent cooking club event. We are an experienced group who has been doing sophisticated dinners, usually for 12 people, for more than 10 years, so we are not afraid of more complicated recipes. From this cookbook we took the Sundown at Komatke cocktail, the trio of olive desserts and the Chemaith Bread. The cocktail was great. The Chemaith Bread not so much, didn't have the Bluebird flour but used the chefs substitution. For the dessert trio, the Blue Cornmeal Scones recipe is way off base. The ingredient list is incorrect and the the text gives wrong information. It will not look like the picture at all. The Olive Oil Gelato is very good but makes way more than one can process in a normal ice cream maker. The truffles were also very good. The chef's note on making candied olives is really not workable. Find a recipe on-line to make your own.
For the remainder of the 7 course meal we used recipes from the Mitsitam Cafe which all worked well. If I were to star rate the recipes alone, I would go for 3, but considering all the other information in this book I will give it 4 stars.
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