New Native kitchen : celebrating modern recipes of the American Indian / Chef Freddie Bitsoie & James O. Fraioli ; photography by Quentin Bacon ; illustrations by Gabriella Trujillo.

By:

Bitsoie, Freddie

Contributor(s):

still image
text

Media type:

unmediated

Carrier type:

volume

Audience:

General

ISBN:

9781419753558

Subject(s):

Genre/Form:

Cookbooks.

LOC classification:

E98 .F7 B58 2021

Contents:

Soups -- Salads and vinaigrettes -- Vegetables and starches -- Land and sea-- Beef -- Bison -- Chicken -- Duck -- Lamb -- Pork -- Rabbit -- Fish and shellfish -- Puddings and sweets.

Summary: "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."-- Provided by publisher.

List(s) this item appears in: Holiday Foods Through The Nations

Holdings
Item type	Current library	Shelving location	Call number	Copy number	Status	Date due	Barcode
Book	NMC Library	Stacks	E98 .F7 B58 2021 (Browse shelf(Opens below))	1	Available		33039001501666

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Previous	No cover image available							Next
Previous	E98 .F6 S3 1971 The myth of Hiawatha : and other oral legends, mythologic and allegoric, of the North American Indians /	E98 .F6 S37 1991 Schoolcraft's Indian legends from Algic researches, the myth of Hiawatha, Oneóta, the race in America, and historical and statistical information respecting--the Indian tribes of the United States /	E98 .F6 Z58 2003 American Indian stories, legends, and other writings /	E98 .F7 B58 2021 New Native kitchen : celebrating modern recipes of the American Indian /	E98 .F7 I53 2019 Indigenous food sovereignty in the United States : restoring cultural knowledge, protecting environments, and regaining health /	E98 .G18 L54 2005 Indian gaming & tribal sovereignty : the casino compromise /	E98 .G2 B56 2000 To show what an Indian can do : sports at Native American boarding schools /	Next

Includes bibliographical references and index.

Soups -- Salads and vinaigrettes -- Vegetables and starches -- Land and sea-- Beef -- Bison -- Chicken -- Duck -- Lamb -- Pork -- Rabbit -- Fish and shellfish -- Puddings and sweets.

"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."-- Provided by publisher.

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