New Native kitchen Celebrating modern recipes of the American Indian

Freddie Bitsoie

Book - 2021

"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 S...auce 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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Location Call Number   Status
2nd Floor 641.59297/Bitsoie Checked In
New York : Abrams [2021]
Main Author
Freddie Bitsoie (author)
Other Authors
James O. Fraioli, 1968- (author), Quentin Bacon (photographer), Gabriella Trujillo (illustrator)
Physical Description
287 pages : color illustrations ; 26 cm
Includes bibliographical references and index.
  • Introduction
  • Native American Pantry
  • Chapter 1. Soups
  • Acorn Squash and Tepary Bean
  • Aztec Bean and Roasted Green Chili
  • How to Roast Chilies
  • Chaco Canyon / Ancestral Puebloans
  • Cheyenne Beef and Sage
  • Forest Acorn
  • Beef vs. Bison-Which Is Better
  • Cheyenne
  • Onion, Celery Root, and Parsnip
  • Pinto Bean and Onion
  • Rahbit Stew with Corn Dumplings
  • Red Potato
  • Sweet Summer Corn Broth
  • Three Sisters Bean Stew
  • Hopi
  • Wampanoag Cherrystone Clam
  • Wampanoag and Haudenosaunee
  • Chapter 2. Salads and Vinaigrettes
  • Amaranth with White Wine Vinaigrette
  • Cholla Buds with Pinon Nuts and Lime Vinaigrette
  • Dungeness Crab and Apple
  • Great Northern Beans with Lemon-Thyme Vinaigrette
  • Hominy with Bacon Bits
  • Manoomin Rice Fritter Salad with Blueberry Vinaigrette
  • Manoomin Rice Salad with Apple-Honey Vinaigrette
  • Mixed Greens and Dandelion with Jicama and Prickly Pear Vinaigrette
  • Swamp Cabbage Salad with Lemon Vinaigrette
  • Seminoles and Muscogee
  • Three Sisters Salad with Shallot Vinaigrette
  • Chapter 3. Vegetables and Starches
  • Baked Farmer Gourds
  • Blue Cornmeal
  • Calabasas Squash, Tomatoes, and Queso Fresco
  • Chumash
  • Glazed Root Vegetables
  • Grilled Butternut Squash
  • Grilled Cactus Paddles
  • Cleaning Cactus Paddles
  • Manoomin Rice Cakes
  • Mashed Cranberry Beans with Coconut Milk
  • Sautéed Acorn Squash with Maple Syrup
  • Sautéed Fiddleheads with Apple
  • Blanching Fiddlehead Ferns
  • Steamed Manoomin Rice with Thyme
  • Anishinaabeg-Ojibwe, Ojibwa, Chippewa, or Saulteaux
  • Stewed Beans with Thyme, Sage, and Tomato
  • Summer Corn and Squash
  • Summer Squash Mash
  • Sunchoke and Potato Puree
  • Wilted Dandelion, Mustard, and Spinach Greens
  • Zuni
  • Chapter 4. Land and Sea
  • Beef
  • Grilled Beef Tenderloin with Juniper Sauce
  • Southern Ute Breaded Beef with Butter and Sage Sauce
  • Ute
  • Stewed Beef with Golden Beets
  • Sumac-Braised Beef Short Ribs
  • Bison
  • Bison Burgers with Caramelized Sweet Onions
  • The American Bison
  • Braised Bison Short Ribs
  • Chocolate Bison Chili
  • Chickasaw and Chocktaw Nations
  • Chicken
  • Braised Chicken with Sage and Chokecherry Sauce
  • Cedar Berry-Rubbed Roasted Chicken
  • Trussing a Bird
  • Golden Chicken Tamales
  • Green Chili Chicken Pozole
  • Saguaro Seed-Crusted Chicken Thighs
  • Tohono O'odham Nation
  • Stewed Chicken with Golden Tomatoes
  • Potlatches, Powwows, and Other Celebratory Feasts
  • Duck
  • Grilled Duck with Apple and Sage
  • Roasted Duck with Summer Berry Sauce
  • Whole Duck with Juniper Berries
  • Lamb
  • Braised Lamb Shanks with Navajo Steam Corn
  • Lamb Soup with Blue Corn Dumplings
  • Lamb with Heirloom Tomato
  • Sumac Navajo Leg of Lamb with Onion Sauce
  • Navajo
  • Pork
  • Banana Leaf and Ginger-Braised Pork Shanks
  • Grilled Pork Loin with Agave Glaze and Roasted Turnips
  • Apache
  • Pork Chops with Caramelized Onion and Prickly Pear Sauce
  • Spice-Rubbed Pork Tenderloin
  • Rabbit
  • Braised Rabbit with Mustard Sauce
  • Grilled Rabbit with Prickly Pear Barbecue Sauce
  • Sectioning a Rabbit
  • Seared Rabbit Loin with Sunchokes
  • Fish and Shellfish
  • Alaskan King Salmon with Crushed Pecans
  • Cedar Plank Sockeye Salmon
  • Cooking with Wood Planks
  • Kwakawaka'wakw
  • Cornmeal-Crusted Walleye with Roasted Corn and Green Chilies
  • Piscataway and Nanticoke-Lenape
  • Makah Crab Boil
  • Makah
  • Pacific Halibut Cakes with Caper Mayonnaise
  • Pan-Roasted Cumin-Crusted Sablefish
  • Sautéed Garlic Spot Prawns
  • Chapter 5. Puddings and Sweets
  • Chia Seed Smoothie
  • Chocolate and Piñon Nutcake
  • Juneberry and Blackberry Pudding with Lemon and Agave
  • Sioux
  • Prickly Pear and Cheese Mousse Tarts
  • Pumpkin Bread Pudding
  • Rice Pudding with Cranberry
  • Steamed Indian Corn Pudding
  • Summer Peach Crisp
  • Cherokee
  • Toasted Blue Cornmeal with Mixed Berries and Agave
  • Warm Apple Bread Pudding
  • Further Reading
  • Acknowledgments
  • Index
Review by Publisher's Weekly Review

Bitsoie, former executive chef of Mitsitam Native Foods Café at the Smithsonian's National Museum of the American Indian, explores the vastness of indigenous cuisine in his exceptional debut. As he draws inspiration from both his Navajo background and a wide sampling of native communities, territorial distinctions become clear and ingredient lists blossom with items both familiar and obscure: hominy, chokecherry, cactus paddles, cranberry beans. A chapter of soups features the "three sisters" of native cooking--corn, squash, and beans--alongside meatier options such as Cheyenne beef and sage. Among the 10 salads are a Seminole-inspired swamp cabbage (known today as hearts of palm) dressed with lemon vinaigrette. An expansive chapter of land and sea dishes brings exciting regional flavors to meat, chicken, and fish in such notable dishes as grilled beef tenderloin with juniper sauce and sumac-braised beef short ribs. Meanwhile, a surprising array of desserts are filled with fruit and often draw their sweetness from agave nectar. Insightful, single-page cultural and culinary histories of various territories are seeded throughout, from the Cherokee in the Appalachians to the Chumash in California ("Malibu in Chumash means 'the surf sounds lovely' "). A diverse and flavorful cultural history comes alive in this riveting celebration of the country's past and present. (Nov.)

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