The Best of Wild Rice Recipes by Beatrice Ojakangas
Harvested in the early autumn, wild rice was an immensely important commodity to Native Americans, particularly the Ojibwe and Menominee, who lived in the areas where it grew abundantly. Learn More
- table of contents and background information
- 80+ recipes
- spiral bound
- 105 pages
- size: 4" x 5/5"
About the Author: Sunset Magazine was the start of Beatrice Ojakangas' food writing career. She later published articles in Gourmet, Bon Appetit, Woman’s Day, Family Circle, Better Homes and Gardens, and numerous other publications. She has written over 30 cookbooks and, in 2005, was inducted into the James Beard Cookbook Hall of Fame.