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.
