Feast: A Tribal Cookbook

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Now there's something I really like to do and that is cook, and I can do as much as I like at the restaurant. When I started cooking, I didn't know the first thing about the food . . . I knew how to cook brown rice and beans (pretty basic) but I read a whole bunch of books and pamphlets that people had lying around and got an understanding of what was going on. I could never, hardly ever, use the books directly, though, because we never had a lot of things in the recipes, so I had to sort of alter things until I finally got more into altering than into reading, which is just like making it up as you go along. Everyone who cooked at 5 Rock City got great at doing just about anything in the world with carrots and onions and squash. Anyway, enough of this rambling . . . what I really want to say is I'm a cook and I dig it, and I've found some things I'd like to pass on. Ana if you don't cook, I'd just like to mention that it isn't hard to make really good food, so I've tried to make it all as simple to understand as it really is . . . and these things don't taste bad either. All the recipes are from the 5 Rock City Road Cooks' Book, which is not yet published in its entirety mainly because it hasn't been in its entirety yet, but which is slowly being published in fragments in different literary works. At any rate, here is a cross section of secret recipes never before revealed to the public.

From the 5 ROCK CITY ROAD COOKS' BOOK Let's begin with soup; it's good for you and it is cheap, two admirable qualities.

MISO SOUP

Serves 8

1 large carrot, cut into matchsticks
1 stalk celery, cut in diagonal U's
1 large onion, cut in moon slivers
1 1/2 quarts water

1/4 pound whole almonds
Fistful of miso
Tamari
1/4 head cabbage, shredded
Oil

Cut veggies, heat 1 tablespoon oil, and toss in onion, stirring until it begins to get soft. Add carrot and simmer with cover in their own juice 1 to 2 minutes. Throw in celery, cabbage, and almonds and stir together a minute. Add 1 1/2 quarts of water and bring to a simmering boil for about 15 minutes. Make a smooth paste from miso by adding a little water :: . mixing. Turn off soup and cool slightly, then add miso tamari to taste. (Miso has natural digestive agents which shouldn't be boiled because it destroys their properties. Also: Soak a long strand of wakame seaweed for 20 minutes cut it into strips, and sauté with vegetables before adding water. Seaweed is a natural source of calcium, vitamin D, some vitamin A, K, and over 30 essential minerals necessary for feeling and being healthy.

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