American Indian Cooking: Recipes from the Southwest is a celebration of the richly culinary legacy of the Native Americans of the Southwest. First published in 1974 as American Indian Food and Lore, this edition is reissued by the University of Nebraska Press. The author respects the Native women who generously shared their cooking skills with her. She acknowledges the women in the book's introduction. Carolyn Niethammer features one hundred and fifty recipes from Apache, Zuni, Navajo, Havasupai, Yavapai, Pima, and Pueblo cooks. The women of the Southwest have for generations collected wild plant foods from the desert, mesas, and marshes of Arizona and New Mexico. This cookbook makes these food products accessible to modern kitchens. Organized according to cactus plants, nuts and seeds, berries, grapes, greens, and agricultural crops, these recipes include ideas for preparing dishes featuring corns, beans, squash, dandelion, cattails, chokecherry, acorn, sunflower, saguaro, and yucca. The author cautions readers to make sure of the plant's identity before picking and cooking. Each plant is explained according to its geographic location, background information about traditional usage, and alternate names. Most plants have a black and white illustration accompanying each selection of recipes. The book contains a map, a bibliography and index.