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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]

Table of Contents:

• Machine generated contents note: Native American Pantry
• ch. 1 Soups
• Acorn Squash and Tepary Bean
• Azteo Bean and Roasted Green Chili
• How to Boast Chilies
• Chaoo Canyon / Ancestral Puebloans
• Cheyenne Beef and Sage
• Forest Aoorn
• Beef vs. Bison
• Which Is Better?
• Cheyenne
• Onion, Celery Root, and Parsnip
• Pinto Bean and Onion
• Rabbit Stew with Corn Dumplings
• Red Potato
• Sweet Summer Corn Broth
• Three Sisters Bean Stew
• Hopi
• Wampanoag Cherrystone Clam
• Wampanoag and Haudenosaunee

• ch. 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 Rioe Fritter Salad with Blueberry Vinaigrette
• Manoomin Rioe 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
• ch. 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 Rioe Cakes
• Mashed Cranberry Beans with Coconut Milk
• Sauteed Aoorn Squash with Maple Syrup
• Sauteed Fiddleheads with Apple
• Blanching Fiddlehead Ferns
• Steamed Manoomin Rioe with Thyme
• Anishinaabeg
• Ojibwe, Ojibwa, Chippewa, or Saulteaux
• Stewed Beans with Thyme, Sage, and Tomato
• Summer Corn and Squash
• Summer Squash Mash
• Sunohoke and Potato Puree
• Wilted Dandelion, Mustard, and Spinach Greens
• Zuni
• ch. 4 Land And Sea
• Beef
• Grilled Beef Tenderloin with Juniper Sauoe
• 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
• 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
• Sagnaro 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 Sauoe
• Navajo
• Pore
• 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 Sauoe
• Spice-Rubbed Pork Tenderloin
• Rabbit
• Braised Rabbit with Mustard Sauoe
• Grilled Rabbit with Prickly Pear Barbecue Sauoe
• Sectioning a Rabbit
• Seared Rabbit Loin with Sunohokes
• 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 Sableflsh
• Sauteed Garlic Spot Prawns
• ch. 5 Puddings And Sweets
• Chia Seed Smoothie
• Chocolate and Pinon Nutoake
• Juneberry and Blackberry Pudding with Lemon and Agave
• Sioux
• Prickly Pear and Cheese Mousse Tarts
• Pumpkin Bread Pudding
• Rioe Pudding with Cranberry
• Steamed Indian Corn Pudding
• Summer Peach Crisp
• Cherokee
• Toasted Blue Cornmeal with Mixed Berries and Agave
• Warm Apple Bread Pudding.

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Author/Creator:

Bitsoie, Freddie , author

Contributors:

Fraioli, James O., 1968- , author

Bacon, Quentin , photographer

Trujillo, Gabriella , illustrator

Languages:

English

Language Notes:

Item content: English

Main Work:

New Native kitchen: celebrating modern recipes of the American Indian [by Bitsoie, F.]

Other Related Resources:

Print version: New Native kitchen [by Bitsoie, F.] (New York : Abrams, [2021] — ISBN 141975355X; LCCN 2021932551)

Subjects:

Indian cooking

Cooking, American

General Notes:

Includes bibliographical references (pages 278-279) and index.
Description based on print version record; title from digital title page (viewed November 10, 2022)..

Physical Description:

1 online resource

Call Numbers:

TX715 .B57 2021eb

ISBNs:

1647002524 (electronic bk.)
9781647002527 (electronic bk.)
141975355X [Invalid]
9781419753558 [Invalid]

OCLC Numbers:

1336154980

Other Control Numbers:

EBC6802693 (source: MiAaPQ)
[Unknown Type]: ybp302570451