The New Native Kitchen
An important and fantastic cookbook that covers the indigenous cuisine of the United States. I love that this cookbook doesn't pretend to be a compendium of all indigenous cuisine in the US, yet still provides an excellent and accessible overview of indigenous cooking and ingredients. The recipes are feature healthy, whole-food ingredients and are simple and delicious.
As a note: Blackbird Cookbooks operates in Durham, North Carolina, located on Skaruhreh (Tuscarora), Shakori, Saponi, Occaneechi, and Lumbee native lands.
From the Publisher:
From Freddie Bitsoie, the former executive chef at Mitsitam Native Foods Cafe 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.
About the Author:
Freddie Bitsoie is a Navajo (Dine) cook from the southwest. Born in Monticello, Utah, Freddie was raised in Arizona, Utah, and New Mexico. He thought studying Anthropology and Art History at the University of New Mexico was his true calling but during his senior year he jumped the ship and enrolled in the Scottsdale Culinary Institute in 2006. Since then he has been on a mission to define what Native American Cuisine is. He has lectured, taught, and trained in Native American Communities for over a decade. He is also the former Executive Chef at The National Museum of the American Indian, at Smithsonian in Washington D.C. He currently lives in Gallup, New Mexico.
James Fraioli (pronounced "fray-o-lee") is a talented and experienced cookbook author, and a 2014 James Beard Award Winner. Seasoned, skilled, and recognized for both the speed and grace of his writing, Fraioli's cookbooks have garnered numerous literary and design awards. His titles have been featured on The Food Network, The Ellen DeGeneres Show, and given as gifts to members of The White House staff. The author is notorious for teaming up with celebrity chefs and world-renowned restaurants to showcase the best the culinary world has to offer.
Release Date: Nov 2021