The New Native Kitchen
Celebrating Modern Recipes of the American Indian
Published on 25. November 2021
Book
Hardback
288 pages
978-1-4197-5355-8 (ISBN)
Description
Modern Indigenous cuisine from the renowned Native foods educator and chef of Mitsitam Cafe at the Smithsonian's National Museum of the American Indian
From Freddie Bitsoie, the executive chef at Mitsitam Native Foods Cafe 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.
From Freddie Bitsoie, the executive chef at Mitsitam Native Foods Cafe 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.
Reviews / Votes
"This book is a glorious celebration of Native American cuisine filled with pride and love." -- Nik Sharma * author of The Flavor Equation * "Thanks to Chef Freddie Bitsoie and this artful, inspiring book, it is easy to see how we can incorporate Indigenous foods into our kitchens and how the simple act of cooking can also be a celebration of Indigenous people, their rich cultural traditions, and connection to the land that has inspired so many delicious recipes." -- Robert Redford "Freddie Bitsoie has taken Native American cuisine to a new level." -- Dan Namingha * Tewa/Hopi, artist * "Freddie Bitsoie is one of our continent's very best chefs and storytellers. This is required reading for anyone who really cares about cooking." -- Rachel Wharton * James Beard Award-winning journalist and author of American Food * "I am fascinated with Freddie's knowledge of Indigenous foods. He always brings love and understanding to the experience of ancestral food culture. Meegwetch (thank you)." -- Adam Beach * Anishinaabe, actor * "I have always used food as my entry point to learning more about cultures both outside of and within my own-and in New Native Kitchen, Freddie Bitsoie is an exceptional guide, showing off the vibrant, regional native cooking of what is now the United States, giving context to the people who created it while showing off the beautiful ingredients of a truly exciting and diverse cuisine." -- Noah Galuten * chef and author of forthcoming The Don't Panic Pantry Cookbook * "I love this book, which is both a practical, modern cookbook filled with recipes that center on the local and the seasonal, and a generous, sweeping testament to the scope, ingenuity, and enduring importance of Indigenous culinary traditions throughout the Americas." -- Lukas Volger * author of Start Simple * "To seek and understand Indigenous foods is to dwell in the lands of our ancestors, to taste the earth and all that grows, from roots to leaf, from field and stream, to even the birds of the sky. Freddie not only has been immersed in this knowledge but has been a true, joyous steward of Native culture through food. This is going to be a staple in my house and will be a great gift for friends, family, and colleagues! I love Freddie!" -- Irene Bedard * Inupiat, Yupik, Metis-Cree, actor, activist, storyteller *More details
Language
English
Place of publication
New York
United States
Product notice
sewn/stitched
Cloth over boards
Dimensions
Height: 260 mm
Width: 213 mm
Thickness: 30 mm
Weight
1433 gr
ISBN-13
978-1-4197-5355-8 (9781419753558)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Freddie Bitsoie | James O. Fraioli
New Native Kitchen
Celebrating Modern Recipes of the American Indian
E-Book
11/2021
Abrams
€31.49
Available for download
Persons
Freddie Bitsoie is a proud Navajo and an award-winning chef. He is the executive chef of Mitsitam Native Foods Cafe, located inside Washington, D.C.'s Smithsonian National Museum of the American Indian. Bitsoie was previously the executive chef of Fire Rock Casino and is the winner of the Smithsonian's Native Chef Competition. He has contributed to a number of Native American cookbooks, including America: The Cookbook (Phaidon, 2017) and James Beard Award-winner Sioux Chef's Indigenous Kitchen (University of Minnesota Press, 2017). He lives in Washington, D.C. James O. Fraioli is a James Beard Award-winning author with nearly 40 books to his credit. He lives in Santa Barbara, California.