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Seaweed, Salmon and Manzanita Cider: A California Indian Feast    by Margaret Dublin & Sara-Larus Tolley order for
Seaweed, Salmon and Manzanita Cider
by Margaret Dublin
Order:  USA  Can
Heyday Books, 2009 (2009)
* * *   Reviewed by Bob Walch

Although Seaweed, Salmon and Manzanita Cider: A California Indian Feast contains a virtual cornucopia of information and recipes that illustrate how Native American people lived and thrived off the bounty of the land, this is not a cookbook in any conventional sense.

Since members of traditional cultures did not write down recipes, but rather relied on memory and what natural ingredients were available, food preparation varied from one family or group to another.

In writing this unusual book, the authors asked for input from native people throughout California. The recipes they collected are what Dublin and Tolley refer to as 'fragments of living culture'. They explain that these recipes 'should not be considered exact directions for a traditional cuisine; rather, they are transcriptions from tribal and personal memory.'

That being said, the reader should not shy away from trying any of the food preparation featured in this beautifully illustrated volume. Divided into traditional sections that focus on fish, shellfish and seaweed, meat, vegetables, berries, fruits, and flowers and, finally, nuts, acorns, and seeds, you'll undoubtedly discover some recipes you'd like to try.

I'd suggest less adventurous eaters try the Abalone Chowder, Smoked Salmon or the Bodega Bay Acorn Beef Stew. On the other hand, if you have a taste for more exotic fare try the Huckleberry Bread, Venison Casserole or Seaweed Broth.

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