The New Native Kitchen
Celebrating Modern Recipes of the American Indian
Seiten
2021
ABRAMS (Verlag)
978-1-4197-5355-8 (ISBN)
ABRAMS (Verlag)
978-1-4197-5355-8 (ISBN)
Modern Indigenous cuisine from the renowned Native foods educator and chef of Mitsitam Café at the Smithsonian’s National Museum of the American Indian
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, 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 Café 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.
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 Santa Barbara, California.
| Erscheinungsdatum | 11.11.2021 |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 203 x 254 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| ISBN-10 | 1-4197-5355-X / 141975355X |
| ISBN-13 | 978-1-4197-5355-8 / 9781419753558 |
| Zustand | Neuware |
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