New Native Kitchen: Celebrating Modern Recipes of the American Indian
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Book Overview
Modern Indigenous cuisine from the renowned Native foods educator and chef of Mitsitam Caf at the Smithsonian's National Museum of the American Indian From Freddie Bitsoie, the executive chef at Mitsitam Native Foods Caf at the Smithsonian's Natural Museum of the American Indian, and James Beard Award-winning author James O. Fraioli, The New Native Kitchen is a celebration of Indigenous cuisine. Offering delicious dishes like Cherrystone Clam Soup from the Northeastern Wampanoag and Spice-Rubbed Pork Tenderloin from the Pueblo peoples, Bitsoie showcases the variety of flavor and culinary history from 566 federally recognized tribes and provides modern interpretations of 100 recipes that have long fed this country. Recipes like Chocolate Bison Chili, Prickly Pear Sweet Pork Chops, and Sumac Seared Trout with Onion and Bacon Sauce combine the old with the new, holding fast to traditions while also experimenting with modern methods. In this essential cookbook, Bitsoie shares his expertise and culinary insights into Native American cooking and suggests new approaches for every home cook. With recipes as varied as the tribes that inspired them, The New Native Kitchen celebrates the Indigenous heritage of American cuisine.
Format:Hardcover
Language:English
ISBN:141975355X
ISBN13:9781419753558
Release Date:November 2021
Publisher:Abrams Books
Length:288 Pages
Weight:3.15 lbs.
Dimensions:1.1" x 8.3" x 10.1"
Customer Reviews
1 rating
Native American meal course
Published by walter Ko , 6 months ago
This essential cookbook was written by Native foods education and chef with pride and love by Freddie Bitsoie. He collects and prepares the food with native ingrediencies and presents them in picture and recipe. Many herbs and meats are not familiar in our own kitchen. It is fun to enjoy looking at the pictures in the color, texture and appearance without the attractive smell and taste.
He includes some introduction to the different tribes in Turtle Island and heritages and myths. Of common interest is the three sisters dish which is nutritious and healthy. On page 178, it talks about the first creation of human made of dirt. Native American was known in building Stonehenge, wood henge and petroglyph and on p.102, the discovery of arborglyph for seasonal calendar change cut on tree for record.
Follow the chef as if enjoying his prepared dishes from Mitsitam Native Foods Café in Washington D C Smithsonian National Museum of the American Indians.
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