The Power of Ancient Foods

Rating:
Summary: Historical research with modern dietary expertise
Review: The Power Of Ancient Foods: Over 200 Recipes, Food History & Nutrition Secrets is the collaborative effort of nutrition expert and researcher Gene Spiller and professional chef and registered dietitian Rowenda Hubbard. Superbly combining their historical research with modern dietary and culinary expertise, the authors explain how dishes of ancient peoples can be a beneficial aspect of contemporary, everyday meals. The recipes are drawn from Mayan, Inca, Aztec, Anasazi, and other aboriginal cuisines. From Black-Eyed Pea Fritters (Akara); and Ethiopian Teff Bread (Injera); to dishes from Asia (Savory Chickpeas Bombay, Stir-Fried Tofu with Snow Peas and Hoisin); to selections from Northern Europe (Dark Barley-Rye Bread, Kale Soup, Beets and Greens with Garlic Yogurt Sauce); to specialties from the Mediterranean and the Middle East (Focaccia with Black Olives, Egyptian Brown Beans, Split Pea Hummus); to meal time favorites from the Americas (Sunflower Quinoa Salad, Pumpkin Seed Butternut Squash Soup, Amaranth Flat Bread), The Power Of Ancient Foods is an enthusiastically recommended addition to personal and professional cookbook collections, as well as academic Food History reference shelves and reading lists.