First published in 1951, Cherokee Cooklore introduces us to traditional Cherokee cooking. It starts with a photographic essay demonstrating how to make bean bread. This is followed by recipes 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.
