Spirit of the Harvest: North American Indian Cooking

Spirit of the Harvest: North American Indian Cooking by Beverly Cox and Martin Jacobs is a landmark, James Beard Award–winning exploration of Indigenous foodways across North America. Featuring 150 recipes drawn from diverse tribal traditions, the book is organized by region and enriched with cultural context, historical insight, and the ceremonial significance of food. From wild game and native grains to seasonal produce and time-honored techniques, this collection honors the depth and diversity of Indigenous culinary traditions while thoughtfully adapting them for modern kitchens. Both a cookbook and a cultural record, it stands as an essential work in understanding the foundations of American food.