Recipes From Native American Tribes," offers a large collection of recipes from and inspired by Native Americans. More than just a cookbook, it is a trip into history. The book seems like a personal journey for Mullins back his heritage as a Cherokee. This book offers time-proven favorites, inventive new ideas and contemporary twists on Native cuisine.

Native American delicacies have shaped American culture as a whole. Today's society owes much of what it has learned about food and the natural American resources to the early Native Americans. Included in this book are many recipes that cover a wide range of Native American cooking. Some recipes are tradition while others have been redeveloped over the years to include new ways of cooking and include new spices and ingredients. The recipes in this collection have been chosen in a way to stay true to the Native experience.

The recipes in this collection include: Clover Tea, Pemmican, Spiced Winter Squash Butter, Sautéed Native Squash & Potatoes, Cherokee Succotash, Cherokee Fried Hominy, Dandelion Greens, Easy Corn Pudding, Three Sisters Stew, Apache Acorn Soup, Winter Squash Soup, Black Bean Soup, Seminole Pumpkin Soup, Indian Spice Cake, Native American Cinnamon Wild Rice Pudding, Rhubarb Pie, Cherokee Huckleberry Bread, Frying Pan (Blue) Bread, Rabbit Soup, Cured Venison, Buffalo Stew, Baked Quail With Mushrooms, Baked Trout, Bison Chili, Maple Salmon, Native Skillet Chicken and many, many more.