Wild Rice for All Seasons Cookbook

Minneapolis: Minnehaha Publishing, 1977. Comb Bound Paperback. First Edition. Very Good+. Owner's name to front cover, otherwise Fine. Interior pristine. Binding sound. No tears, spills, etc. Not from a library. No remainder mark. 188 pages.

A rare first edition of this beloved cookbook. Wild rice has been harvested for centuries in lakes, streams, and rivers by the American Indians living in the northern tier of what is now the central United States. It was the cereal-grain component in a diet consisting largely of game, fish, nuts and berries. By the 1970's, wild rice had emerged as a cultivated grain in Minnesota that could be marketed throughout the year. The Wild Rice for All Seasons Cookbook was created at that time to explain the basics about this nutritious grain, and to explore and encourage its use in all seasons―not just at fall game dinners and holiday celebrations Over 150 recipes containing wild rice are included, with a section for each of the four seasons. Some of the recipes include Saffron Wild Rice, Wild Rice and Seafood Salad, Apple-D Wild Rice, Creamy Wild Rice with Pheasant, Fried Squirrel with Wild Rice, Turkey and Wild Rice Buffet Casserole.

Contents: History and Love of Wild Rice; Wild Rice Nutrition and Basic Cooking Instructions; Wild Rice Recipes for Spring; Wild Rice Recipes for Summer; Wild Rice Recipes for Fall; Wild Rice Recipes for Winter