The New Native Kitchen

Celebrating Modern Recipes of the American Indian

$60.00

Modern Indigenous cuisine from the renowned Native foods educator and chef of Mitsitam Café at the Smithsonian’s National Museum of the American Indian

This book is not yet published, but will be available from November 2021.

ISBN: 9781419753558 Category:

Freddie Bitsoie, James Fraioli

Description

From Freddie Bitsoie, the executive chef at Mitsitam Native Foods Café at the Smithsonian’s Natural Museum of the American Indian, and James Beard Award-winning author James O. Fraioli, 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, New Native Kitchen celebrates the Indigenous heritage of American cuisine.

Additional information

Weight 1384 g
Dimensions 21.3 x 26.2 cm
Publisher name ABRAMS
Publication date 18 November 2021
Number of pages 288
Format Hardback
Contributors Photographs by Quentin Bacon
Dimensions 21.3 x 26.2 cm
Weight 1384 g

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Freddie Bitsoie is a proud Navajo and an award-winning chef. He is the executive chef of Mitsitam Native Foods Café, 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 Seattle, Washington.