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New Native Kitchen: Celebrating Modern Recipes of the American Indian

New Native Kitchen: Celebrating Modern Recipes of the American Indian

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Overview

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From the head chef at the National Museum of the American Indian Mitsitam Cafe, a modern look at Native American cuisine. It's a beautiful book featuring original artwork and 100 recipes of Indigenous culinary traditions from coast to coast.

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

From Freddie Bitsoie, the former executive chef at Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian, and James Beard Award–winning author James O. Fraioli, New Native Kitchen is a celebration of Indigenous cuisine. Accompanied by original artwork by Gabriella Trujillo and 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 on offer from coast to coast, providing 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 peoples that inspired them, New Native Kitchen celebrates the Indigenous heritage of American cuisine. 


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Product Details

ISBN-13: 9781647002527
Publisher: ABRAMS
Publication date: 11/16/2021
Sold by: Barnes & Noble
Format: NOOK Book
Pages: 288
Sales rank: 1,069,050
File size: 73 MB
Note: This product may take a few minutes to download.

About the Author

Freddie Bitsoie is a proud Navajo and an award-winning chef. He is the former 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. 

Table of Contents

Introduction 6

Native American Pantry 12

Chapter 1 Soups

Acorn Squash and Tepary Bean 28

Aztec Bean and Roasted Green Chili 30

How to Roast Chilies 32

Chaco Canyon / Ancestral Puebloans 34

Cheyenne Beef and Sage 36

Forest Acorn 38

Beef vs. Bison-Which Is Better 40

Cheyenne 42

Onion, Celery Root, and Parsnip 44

Pinto Bean and Onion 46

Rahbit Stew with Corn Dumplings 48

Red Potato 50

Sweet Summer Corn Broth 52

Three Sisters Bean Stew 54

Hopi 56

Wampanoag Cherrystone Clam 58

Wampanoag and Haudenosaunee 60

Chapter 2 Salads and Vinaigrettes

Amaranth with White Wine Vinaigrette 66

Cholla Buds with Pinon Nuts and Lime Vinaigrette 68

Dungeness Crab and Apple 72

Great Northern Beans with Lemon-Thyme Vinaigrette 74

Hominy with Bacon Bits 76

Manoomin Rice Fritter Salad with Blueberry Vinaigrette 78

Manoomin Rice Salad with Apple-Honey Vinaigrette 82

Mixed Greens and Dandelion with Jicama and Prickly Pear Vinaigrette 84

Swamp Cabbage Salad with Lemon Vinaigrette 86

Seminoles and Muscogee 88

Three Sisters Salad with Shallot Vinaigrette 90

Chapter 3 Vegetables and Starches

Baked Farmer Gourds 96

Blue Cornmeal 98

Calabasas Squash, Tomatoes, and Queso Fresco 100

Chumash 102

Glazed Root Vegetables 104

Grilled Butternut Squash 106

Grilled Cactus Paddles 108

Cleaning Cactus Paddles 110

Manoomin Rice Cakes 112

Mashed Cranberry Beans with Coconut Milk 114

Sautéed Acorn Squash with Maple Syrup 116

Sautéed Fiddleheads with Apple 118

Blanching Fiddlehead Ferns 120

Steamed Manoomin Rice with Thyme 122

Anishinaabeg-Ojibwe, Ojibwa, Chippewa, or Saulteaux 124

Stewed Beans with Thyme, Sage, and Tomato 126

Summer Corn and Squash 128

Summer Squash Mash 130

Sunchoke and Potato Puree 131

Wilted Dandelion, Mustard, and Spinach Greens 132

Zuni 134

Chapter 4 Land and Sea

Beef

Grilled Beef Tenderloin with Juniper Sauce 142

Southern Ute Breaded Beef with Butter and Sage Sauce 144

Ute 146

Stewed Beef with Golden Beets 148

Sumac-Braised Beef Short Ribs 152

Bison

Bison Burgers with Caramelized Sweet Onions 154

The American Bison 156

Braised Bison Short Ribs 158

Chocolate Bison Chili 160

Chickasaw and Chocktaw Nations 162

Chicken

Braised Chicken with Sage and Chokecherry Sauce 164

Cedar Berry-Rubbed Roasted Chicken 166

Trussing a Bird 168

Golden Chicken Tamales 170

Green Chili Chicken Pozole 174

Saguaro Seed-Crusted Chicken Thighs 176

Tohono O'odham Nation 178

Stewed Chicken with Golden Tomatoes 180

Potlatches, Powwows, and Other Celebratory Feasts 182

Duck

Grilled Duck with Apple and Sage 186

Roasted Duck with Summer Berry Sauce 188

Whole Duck with Juniper Berries 190

Lamb

Braised Lamb Shanks with Navajo Steam Corn 192

Lamb Soup with Blue Corn Dumplings 194

Lamb with Heirloom Tomato 196

Sumac Navajo Leg of Lamb with Onion Sauce 198

Navajo 200

Pork

Banana Leaf and Ginger-Braised Pork Shanks 202

Grilled Pork Loin with Agave Glaze and Roasted Turnips 204

Apache 208

Pork Chops with Caramelized Onion and Prickly Pear Sauce 210

Spice-Rubbed Pork Tenderloin 214

Rabbit

Braised Rabbit with Mustard Sauce 216

Grilled Rabbit with Prickly Pear Barbecue Sauce 218

Sectioning a Rabbit 220

Seared Rabbit Loin with Sunchokes 222

Fish and Shellfish

Alaskan King Salmon with Crushed Pecans 226

Cedar Plank Sockeye Salmon 228

Cooking with Wood Planks 230

Kwakawaka'wakw 232

Cornmeal-Crusted Walleye with Roasted Corn and Green Chilies 234

Piscataway and Nanticoke-Lenape 236

Makah Crab Boil 238

Makah 240

Pacific Halibut Cakes with Caper Mayonnaise 242

Pan-Roasted Cumin-Crusted Sablefish 244

Sautéed Garlic Spot Prawns 246

Chapter 5 Puddings and Sweets

Chia Seed Smoothie 252

Chocolate and Piñon Nutcake 254

Juneberry and Blackberry Pudding with Lemon and Agave 256

Sioux 258

Prickly Pear and Cheese Mousse Tarts 260

Pumpkin Bread Pudding 262

Rice Pudding with Cranberry 266

Steamed Indian Corn Pudding 268

Summer Peach Crisp 270

Cherokee 272

Toasted Blue Cornmeal with Mixed Berries and Agave 274

Warm Apple Bread Pudding 276

Further Reading 278

Acknowledgments 280

Index 282

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